Pudalangai poriyal recipe makes a rare appearance in my kitchen because Sendhil is not fond of this.Also i don’t get lengthy snake gourd like we get in Tamil nadu instead it looks short & stout here. My MIL calls this as”Panni pudalangai" and she had told me not to buy those varieties.So,whenever i find a lengthy one,i take it and make kootu or poriyal.This is my MIL’s version.Its very simple to make and comes out tasty too.It tastes great for sambar and paruppu urundai kuzhabmu.
Snake gourd poriyal
Snake gourd curry/Podalangai poriyal recipe - Simple n delicious side dish for rice
Cuisine: IndianCategory: Side dishYields: Serves 2
Wash and cut the snake gourd’s head & tail part.Then into two pieces vertically.Remove the soft middle part using ur hands.Cut it vertically into two.Then cut it into small stripes.
Add moong dal and salt.Mix well and leave it aside for 10–15 minutes.It may leave little water.Do not squeeze it.If u squeeze,it will leave more water and loses all its nutrition.So its better to collect the water it leaves & use it while cooking.
In a kadai,heat oil.Temper all the ingredients as given above.Saute finely chopped big onions&chillies till onion turns transparent.Then add the snake gourd pieces and little sugar.Sprinkle the reserved water. Mix well & press it lightly.
Cover the kadai with a lid and simmer the flame completely.Sprinkle water every now and then and stir it.In 10-15 minutes,snake gourd will be completely cooked.
Add grated coconut at the end,mix well and switch off the flame.
U can avoid onions while sauteing to make a no onion no garlic version.But add more grated coconut at the end to give a nice taste.