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.
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
- 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.
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.
3. Stack two, three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.
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.
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.
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)
7. Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!
Tasty, flavorful Pudalangai poriyal is ready!
Recipe card
Pudalangai poriyal recipe
Ingredients
- 2 Snake gourd medium in length
- 1 tablespoon Moong dal paasi paruppu
- 1 Onion finely chopped
- 4 tablespoon Coconut
- Salt
To Temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal Ulutham paruppu
- 2 Red chillies
- 1 sprig Curry leaves
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.
Priya says
poriyal is my fav too..U made it well and retained the actual green color..
Nags says
this and kootu are the only two ways i make snake gourd 🙂
Nithya says
Lovely poriyal. one of my favorites 🙂
A 2 Z Vegetarian Cuisine says
Looks lovely, i love snake gourd but don't get good ones here.
Sireesha says
Simple and Delicious poriyal dear:)
Valarmathi says
Looks simple and yummy.
shanthi says
Lovely curry and step by step instructions
Sharmilee! :) says
This is not my fav veggie, but still want to try ur version as it looks tempting 🙂
Tina says
Wow this is ma fav....
Prathibha says
I love this..recently only I prepared this and is der in my drafts...very colorful veggie naa
Suparna says
hey raji,
Adding moong dal is new to me 🙂 Thanks dor the tip, poriyals are damn yummy Ilove them anytime 🙂
Sushma Mallya says
Simple & really healthy one...looks good too
Chitra says
very nice, i too like this a lot..But iam not getting this veggie here.:(
Sreelekha Sumesh says
Simple and delicious Poriyal.Very difficult to get it here:(
Akal's Saappadu says
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?
Priya says
I do the same too with snake gourd,simple but yet a delicious poriyal..
sowmya.s says
Thanks for the tip actually...I make it quite similarly...looks yumm
RAKS KITCHEN says
Akal,
I thought I should not specify,but since u asked I am telling,he s a sugar patient...
Sandhya Hariharan says
Very nice Raks... You always present it well...
Rohini says
Looks perfect Raks, as always! I also make it the same way except for onions!!
jeyashrisuresh says
I make in the same way,but i never add onions.Looks quite interesting,especially the process before making the poriyal
Nice click raji.
Happy cook says
This veg is one of my favourite, it is a real pity we don't get them here.
Vrinda says
Nice click and perfect with rice...
Home Cooked Oriya Food says
looks so nice...
Lavi says
Iam going to try this next time. Dont tell, that you took pictures in hurry, they looks perfect to make me drool:)
Sailaja Damodaran says
simple nice recipe
Anupama says
Looks inviting... must taste great with sambar rice 🙂
Cham says
We don't get good snake gourd here, I want this poriyal 🙂
Malar Gandhi says
I like the way you present your food, nice step by step pictures dear. But hardly find this veggie here.;(
Laavanya says
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.
Vibaas says
raji, most of your recipes reminds me of my mom's. looks too good.
Shobana senthilkumar says
Nice tempting poriyal raks:)
Ramya Bala says
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...
Anonymous says
wonderfully made such awesome pics...your blog is exemplary
aquadaze says
one of our favourites too!
Sush says
lovely poriyal..., i too make the poriyal almost the same wa.., but dont squeeze the water 🙂
my kitchen says
Loves it,similar way i will do
jayasri says
lovely clicks, I love snake gourd poriyal, just yesterday i made kootu!!
n33ma says
Looks good and yummy.I love poriyal,rice and papad
.
Uma says
looks soooo tempting!! Gorgeous.
Preety says
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
Sangeetha Subhash says
Looks tempting and delicious!!My fav poriyal..reminds me of my mom..she use to do it often.:)
Bharathy says
A simple, homely poriyal with wonderful elaborations!..Lovely!
Suvaiyaana Suvai says
Wow looks beautiful!!!!
Mahimaa's kitchen says
simple and yummy.. i love snake gourd..
Kitchen Flavours says
Wow...that's an yum recipe...i never tasted snake gourd till now..i too enjoy cutting, cleaning and chopping...
Ms.Chitchat says
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/
Soma says
Lovely and fresh and a great treat with some dal and hot rice. Love your illustration...
Soma(www.ecurry.com)
Pavithra says
How will snake gourd get cooked? Dont you have to add water to the pan after adding snake gourd?
Pavithra says
Why remove the core?
blog says
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.
Mahalakshmi Sivashankar says
Tried this recipe today..simply delicious even without squeezing water (just drained) and adding onions..thanks a lot..
Rebecca says
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.
Meraline says
Hi akka, do we have to soak the dal... how does it cook along with pudlangai.. won't it be slightly uncooked??
Raks Anand says
The time we give for resting, and then cooking time is enough dear. It will not be odd, it will be just right.
Rajasekhar says
Very nice.