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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.
Prep Time15 mins
Cook Time17 mins
Course: Side Dish
Cuisine: Indian, South Indian


  • 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


  • 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!


  • 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.