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. Yesterday we had a friend at home for lunch. So I made little more than usual. I made chayote 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 😊.
Pudalangai poriyal recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 15 mins | Serves: 4
Prep Time: 10 mins | Cook time: 15 mins | Serves: 4
Ingredients
Snake gourd – 2, medium in length
Moong dal/paasi paruppu – 1 tbsp
Coconut – 4 tbsp
Salt – As needed
Onion – 1
Moong dal/paasi paruppu – 1 tbsp
Coconut – 4 tbsp
Salt – As needed
Onion – 1
To Temper
Oil – 2 tsp
Mustard – ¾ tsp
Urad dal/Ulutham paruppu – 1 tsp
Red chillies – 2
Curry leaves – 1 sprig
Mustard – ¾ tsp
Urad dal/Ulutham paruppu – 1 tsp
Red chillies – 2
Curry leaves – 1 sprig
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 dont do this, one of my friend told, so tried this time.
- 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.
- Stack two,three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.
- 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!
Note
- 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 wont be soft. Also squeezing helps in easy cooking.
Tasty, flavorful Pudalangai poriyal is ready!
poriyal is my fav too..U made it well and retained the actual green color..
this and kootu are the only two ways i make snake gourd 🙂
Lovely poriyal. one of my favorites 🙂
Looks lovely, i love snake gourd but don't get good ones here.
Simple and Delicious poriyal dear:)
Looks simple and yummy.
Lovely curry and step by step instructions
This is not my fav veggie, but still want to try ur version as it looks tempting 🙂
Wow this is ma fav….
I love this..recently only I prepared this and is der in my drafts…very colorful veggie naa
hey raji,
Adding moong dal is new to me 🙂 Thanks dor the tip, poriyals are damn yummy Ilove them anytime 🙂
Simple & really healthy one…looks good too
very nice, i too like this a lot..But iam not getting this veggie here.:(
Simple and delicious Poriyal.Very difficult to get it here:(
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?
I do the same too with snake gourd,simple but yet a delicious poriyal..
Thanks for the tip actually…I make it quite similarly…looks yumm
Akal,
I thought I should not specify,but since u asked I am telling,he s a sugar patient…
Very nice Raks… You always present it well…
Looks perfect Raks, as always! I also make it the same way except for onions!!
I make in the same way,but i never add onions.Looks quite interesting,especially the process before making the poriyal
Nice click raji.
This veg is one of my favourite, it is a real pity we don't get them here.
Nice click and perfect with rice…
looks so nice…
Iam going to try this next time. Dont tell, that you took pictures in hurry, they looks perfect to make me drool:)
simple nice recipe
Looks inviting… must taste great with sambar rice 🙂
We don't get good snake gourd here, I want this poriyal 🙂
I like the way you present your food, nice step by step pictures dear. But hardly find this veggie here.;(
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.
raji, most of your recipes reminds me of my mom's. looks too good.
Nice tempting poriyal raks:)
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…
wonderfully made such awesome pics…your blog is exemplary
one of our favourites too!
lovely poriyal…, i too make the poriyal almost the same wa.., but dont squeeze the water 🙂
Loves it,similar way i will do
lovely clicks, I love snake gourd poriyal, just yesterday i made kootu!!
Looks good and yummy.I love poriyal,rice and papad
.
looks soooo tempting!! Gorgeous.
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
Looks tempting and delicious!!My fav poriyal..reminds me of my mom..she use to do it often.:)
A simple, homely poriyal with wonderful elaborations!..Lovely!
Wow looks beautiful!!!!
simple and yummy.. i love snake gourd..
Wow…that's an yum recipe…i never tasted snake gourd till now..i too enjoy cutting, cleaning and chopping…
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/
Lovely and fresh and a great treat with some dal and hot rice. Love your illustration…
Soma(www.ecurry.com)
How will snake gourd get cooked? Dont you have to add water to the pan after adding snake gourd?
Why remove the core?
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.
Tried this recipe today..simply delicious even without squeezing water (just drained) and adding onions..thanks a lot..
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.
Hi akka, do we have to soak the dal… how does it cook along with pudlangai.. won’t it be slightly uncooked??
The time we give for resting, and then cooking time is enough dear. It will not be odd, it will be just right.