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    Home » Recipes » Accompaniments

    Pudalangai poriyal recipe, Snake gourd poriyal

    November 9, 2009 by Raks Anand 55 Comments / Jump to Recipe

    Pudalangai poriyal is a south Indian accompaniment for lunch with rice. Goes well with sambar, kuzhambu, rasam. Learn how to make this poriyal with stepwise photos.

    pudalangai poriyal

    A poriyal that has a simple taste, one of my hubby’s favorite. We mix this poriyal with hot rice and sesame oil/ghee and enjoy too.

    Yesterday we had a friend at home for lunch. So I made little more than usual. Made chow chow sambar, pepper rasam, cabbage kootu and masala vadai along with this.

    Snake gourd needs some preparation before cooking, which I always enjoy doing.

    Some veggies needs more work to be done when compared to the others. But, I always love doing those special preparation part, and enjoy cooking that veggie.

    Snake gourd is one among the veggies I love to cook. I took the pictures in hurry, especially the final pictures as I was expecting the friend.

    But still I managed to take step wise pictures to ensure that it should be helpful to the beginners  😊.

    Method

    1. Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step,do only if desired. I usually don't do this, one of my friend told, so tried this time.
    optional scrap

    2. Cut the snake gourd into tubes and halve the tubes vertically as shown below.Remove the centre soft portion with a cutlery knife and wash the snake gourd.

    scoop

    3. Stack two, three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.

    clean

    4. Mix well,the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.

    Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.

    marinate snake gourd poriyal

    5. Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside.

    You can use the squeezed water to sprinkle it in between cooking. Heat kadai with oil and temper with the items given under the “To temper” table.

    squeeze

    6. Add the chopped  onions and fry till transparent. Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)

    cook snake gourd poriyal

    7. Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!

    cooked pudalangai poriyal

    Tasty, flavorful Pudalangai poriyal is ready!

    pudalangai poriyal recipe
    Snake gourd poriyal
    pudalangai poriyal
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    Pudalangai poriyal recipe

    Pudalangai poriyal is a south Indian accompaniment for lunch with rice. Goes well with sambar, kuzhambu, rasam. Learn how to make this poriyal with stepwise photos.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 17 minutes
    Cup measurements

    Ingredients

    • 2 Snake gourd medium in length
    • 1 tablespoon Moong dal paasi paruppu
    • 1 Onion finely chopped
    • 4 tablespoon Coconut
    • Salt - As needed

    To Temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal Ulutham paruppu
    • 2 Red chillies
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step, do only if desired. I usually don't do this, one of my friend told, so tried this time.
    • Cut the snake gourd into tubes and halve the tubes vertically.
    • Remove the centre soft portion with a cutlery knife and wash the snake gourd.
    • Stack two, three pieces and slice the snake gourd into thin crescents.
    • Mix well, the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
    • Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.
    • Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside.
    • You can use the squeezed water to sprinkle it in between cooking.
    • Heat kadai with oil and temper with the items given under the “To temper” table.
    • Add the chopped onions and fry till transparent.
    • Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
    • Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!

    Notes

    • Squeezing out the excess water gives a dry poriyal, so make sure you squeeze out the excess water!
    • Not that you have to squeeze completely, reserve this water and use while cooking the snake gourd to sprinkle in between. 
    • If you cook without squeezing, the snake gourd won't be soft. Also squeezing helps in easy cooking.
    • Be careful while adding salt as it may not take more.
    • At times, I add green chilli instead of read and use coconut oil for tempering. This gives totally different flavor.
    • If you want to skip onion, you can. Add some asafoetida while tempering. 
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    More Accompaniments

    • Paruppu urundai kuzhambu recipe, Urundai kulambu recipe
    • Keerai kootu recipe, south Indian kootu
    • Crispy cauliflower fries recipe, cauliflower fry
    • Kovakkai fry, kovakkai poriyal recipe

    Reader Interactions

    Comments

    1. Priya

      November 09, 2009 at 3:16 am

      poriyal is my fav too..U made it well and retained the actual green color..

      Reply
    2. Nags

      November 09, 2009 at 3:32 am

      this and kootu are the only two ways i make snake gourd 🙂

      Reply
    3. Nithya

      November 09, 2009 at 3:34 am

      Lovely poriyal. one of my favorites 🙂

      Reply
    4. A 2 Z Vegetarian Cuisine

      November 09, 2009 at 3:54 am

      Looks lovely, i love snake gourd but don't get good ones here.

      Reply
    5. Sireesha

      November 09, 2009 at 4:18 am

      Simple and Delicious poriyal dear:)

      Reply
    6. Valarmathi

      November 09, 2009 at 4:30 am

      Looks simple and yummy.

      Reply
    7. shanthi

      November 09, 2009 at 4:36 am

      Lovely curry and step by step instructions

      Reply
    8. Sharmilee! :)

      November 09, 2009 at 4:48 am

      This is not my fav veggie, but still want to try ur version as it looks tempting 🙂

      Reply
    9. Tina

      November 09, 2009 at 4:58 am

      Wow this is ma fav....

      Reply
    10. Prathibha

      November 09, 2009 at 5:28 am

      I love this..recently only I prepared this and is der in my drafts...very colorful veggie naa

      Reply
    11. Suparna

      November 09, 2009 at 6:36 am

      hey raji,
      Adding moong dal is new to me 🙂 Thanks dor the tip, poriyals are damn yummy Ilove them anytime 🙂

      Reply
    12. Sushma Mallya

      November 09, 2009 at 6:39 am

      Simple & really healthy one...looks good too

      Reply
    13. Chitra

      November 09, 2009 at 6:40 am

      very nice, i too like this a lot..But iam not getting this veggie here.:(

      Reply
    14. Sreelekha Sumesh

      November 09, 2009 at 7:28 am

      Simple and delicious Poriyal.Very difficult to get it here:(

      Reply
    15. Akal's Saappadu

      November 09, 2009 at 7:41 am

      that's a fiber-rich delight; I love podalanga (snakegourds) and your menu for your friend is all perfect but where is the payaassam for the vadai, hehehehe?

      Reply
    16. Priya

      November 09, 2009 at 8:40 am

      I do the same too with snake gourd,simple but yet a delicious poriyal..

      Reply
    17. sowmya.s

      November 09, 2009 at 8:43 am

      Thanks for the tip actually...I make it quite similarly...looks yumm

      Reply
    18. RAKS KITCHEN

      November 09, 2009 at 8:57 am

      Akal,
      I thought I should not specify,but since u asked I am telling,he s a sugar patient...

      Reply
    19. Sandhya Hariharan

      November 09, 2009 at 9:12 am

      Very nice Raks... You always present it well...

      Reply
    20. Rohini

      November 09, 2009 at 10:08 am

      Looks perfect Raks, as always! I also make it the same way except for onions!!

      Reply
    21. jeyashrisuresh

      November 09, 2009 at 12:01 pm

      I make in the same way,but i never add onions.Looks quite interesting,especially the process before making the poriyal
      Nice click raji.

      Reply
    22. Happy cook

      November 09, 2009 at 12:14 pm

      This veg is one of my favourite, it is a real pity we don't get them here.

      Reply
    23. Vrinda

      November 09, 2009 at 1:43 pm

      Nice click and perfect with rice...

      Reply
    24. Home Cooked Oriya Food

      November 09, 2009 at 2:49 pm

      looks so nice...

      Reply
    25. Lavi

      November 09, 2009 at 3:12 pm

      Iam going to try this next time. Dont tell, that you took pictures in hurry, they looks perfect to make me drool:)

      Reply
    26. Sailaja Damodaran

      November 09, 2009 at 3:21 pm

      simple nice recipe

      Reply
    27. Anupama

      November 09, 2009 at 4:54 pm

      Looks inviting... must taste great with sambar rice 🙂

      Reply
    28. Cham

      November 09, 2009 at 5:17 pm

      We don't get good snake gourd here, I want this poriyal 🙂

      Reply
    29. Malar Gandhi

      November 10, 2009 at 12:25 am

      I like the way you present your food, nice step by step pictures dear. But hardly find this veggie here.;(

      Reply
    30. Laavanya

      November 10, 2009 at 12:46 am

      I love this poriyal but unfortunately the snake gourd we get here are quite expensive and super moradu... 🙁
      Looks awesome raks - i'd love it with plain rice too.

      Reply
    31. Vibaas

      November 10, 2009 at 1:38 am

      raji, most of your recipes reminds me of my mom's. looks too good.

      Reply
    32. Shobana senthilkumar

      November 10, 2009 at 2:17 am

      Nice tempting poriyal raks:)

      Reply
    33. Ramya Bala

      November 10, 2009 at 4:26 am

      two veggies I luv..drumstick n this snake gourd..i use a poriyal podi for this poriyal n skip coconut,onion n moong dhal..hehheh..that is totally a diff way from mine n looks delicious...

      Reply
    34. Anonymous

      November 10, 2009 at 4:50 am

      wonderfully made such awesome pics...your blog is exemplary

      Reply
    35. aquadaze

      November 10, 2009 at 8:39 am

      one of our favourites too!

      Reply
    36. Sush

      November 10, 2009 at 4:12 pm

      lovely poriyal..., i too make the poriyal almost the same wa.., but dont squeeze the water 🙂

      Reply
    37. my kitchen

      November 10, 2009 at 5:13 pm

      Loves it,similar way i will do

      Reply
    38. jayasri

      November 10, 2009 at 10:35 pm

      lovely clicks, I love snake gourd poriyal, just yesterday i made kootu!!

      Reply
    39. n33ma

      November 10, 2009 at 11:04 pm

      Looks good and yummy.I love poriyal,rice and papad
      .

      Reply
    40. Uma

      November 10, 2009 at 11:09 pm

      looks soooo tempting!! Gorgeous.

      Reply
    41. Preety

      November 10, 2009 at 11:26 pm

      love the pics ...i tried its chutney ones but never tried making sabzi before..good that you shared step by step pics..gr8 work yaar

      Reply
    42. Sangeetha Subhash

      November 11, 2009 at 12:50 am

      Looks tempting and delicious!!My fav poriyal..reminds me of my mom..she use to do it often.:)

      Reply
    43. Bharathy

      November 11, 2009 at 4:42 am

      A simple, homely poriyal with wonderful elaborations!..Lovely!

      Reply
    44. Suvaiyaana Suvai

      November 12, 2009 at 11:58 am

      Wow looks beautiful!!!!

      Reply
    45. Mahimaa's kitchen

      November 12, 2009 at 3:22 pm

      simple and yummy.. i love snake gourd..

      Reply
    46. Kitchen Flavours

      November 13, 2009 at 6:33 am

      Wow...that's an yum recipe...i never tasted snake gourd till now..i too enjoy cutting, cleaning and chopping...

      Reply
    47. Ms.Chitchat

      November 14, 2009 at 4:07 am

      Passed by your blog and loved it. Your pics are awesome. Recipes are very inviting. Thanx for sharing.

      Peep into mine when you find time.
      Chitchat
      http://chitchatcrossroads.blogspot.com/

      Reply
    48. Soma

      November 15, 2009 at 9:54 pm

      Lovely and fresh and a great treat with some dal and hot rice. Love your illustration...

      Soma(www.ecurry.com)

      Reply
    49. Pavithra

      May 06, 2012 at 6:06 am

      How will snake gourd get cooked? Dont you have to add water to the pan after adding snake gourd?

      Reply
    50. Pavithra

      May 06, 2012 at 6:06 am

      Why remove the core?

      Reply
    51. blog

      September 07, 2012 at 8:05 am

      Madam, if u squeeze out the water from the veg, all the nutritious value of the veg, goes in vain. We should never squeeze out the vegetables even bitter gourd.

      Reply
    52. Mahalakshmi Sivashankar

      February 14, 2013 at 12:06 am

      Tried this recipe today..simply delicious even without squeezing water (just drained) and adding onions..thanks a lot..

      Reply
    53. Rebecca

      July 19, 2013 at 1:38 am

      Hi liked your recipe, but instead of moong dhal, i love to add Kalla parupu(Split Bengal Gram) it adds more taste, and i dont like to drain out the water from the veg, coz we'll lose nutrients from it...i cook with the water to gain most of the nutritious value from the veg. And instead of Red chillies, i add green chillies and season it with red chilly and coriander leaves.

      Reply
    54. Meraline

      May 21, 2020 at 2:51 am

      Hi akka, do we have to soak the dal... how does it cook along with pudlangai.. won't it be slightly uncooked??

      Reply
      • Raks Anand

        May 21, 2020 at 11:31 am

        The time we give for resting, and then cooking time is enough dear. It will not be odd, it will be just right.

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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