Snake Gourds (Pudalangai) can be stuffed, stir-fried, baked or made into curries. Pudalangai Poriyal is simple nutritional poriyal where cooked Pudalnagai (Snake Gourd) is sautéed with spices and finally garnished with coconut. It's a tasty poriyal, goes very well as a side dish for any conventional south Indian lunch menu. It's a low calorie vegetable, good in fiber and perfect for weight loss diet.
Choose the right Pudalangai (snake gourd) for cooking
Tender and young snake gourd should be picked up for cooking. It should be firm and smooth. While bending, the snake gourd should not break. if it break easily, then it's over grown and not suitable for cooking. Also check the thickness of the skin.. If it's so think, then it will take long time to cook and should be avoided. Also, it's recommended to select the gourd with light green color
Do we need to scrap the outer skin of the gourd ?
I usually wash the gourd in the water and use them for cooking. However, if the outer skin is gray/white skin coated on top of it, then use the sharp knife and scrap the outer skin.
Variations in cooking Pudalangai Poriyal:
- You can optionally add onion
- You can also cook this poriyal along with handful of moong dal
- For additional spice, you can add green chili which gives good flavor.
Other Simple Poriyal varieties to try:
Recipe Card:
Pudalangai Poriyal | Snake Gourd Poriyal
Ingredients
- 250 gms Snakegourd / Pudalangai
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt Adjust As Needed
- 1 tablespoon Grated Coconut
For Tempering
- 2 teaspoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Urad Dal
- Few Curry Leaves
- 2 Red Chili
Instructions
Preparing Snake Gourd
- Wash, peel the snake gourd. Peeling is optional. IF you feel the skin is too thick, then peel it off so it gets cook easily. Slit the snake gourd in the middle. Discard the seeds. Chop the snake gourd into semi-circular discs
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili and curry leaves and saute till dal turns brown
- Then add chopped snake gourd to the pan and toss well. Add turmeric powder and salt and give a good mix
- Sprinkle water and cover & cook snake gourd till they are tender and soft
- Add Grated Coconut to the cooked Snake gourd and give a final mix
- Serve the simple, yet enriching Snake Gourd Poriyal | Pudalangai Poriyal with any South Indian Main Course and enjoy the healty veggie.
Video
Notes
- Add turmeric gives a retains the greenish color of the snake gourd. We can also add little baking soda that will also help to maintain the color.
- Instead of just garnishing coconut, we can grind coconut, cumin and red chili without adding water and add it to the cooked Snake Gourd.
Nutritional Info
Method for making Pudalangai Poriyal with Step by Step Pictures:
PREPARING SNAKE GOURD
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Wash, peel the snake gourd. Peeling is optional. IF you feel the skin is too thick, then peel it off so it gets cook easily. Slit the snake gourd in the middle. Discard the seeds. Chop the snake gourd into semi-circular discs
TEMPERING PROCESS
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal, red chili and curry leaves and saute till dal turns brown
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Then add chopped snake gourd to the pan and toss well. Add turmeric powder and salt and give a good mix
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Sprinkle water and cover & cook snake gourd till they are tender and soft
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Add Grated Coconut to the cooked Snake gourd and give a final mix
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Serve the simple, yet enriching Snake Gourd Poriyal | Pudalangai Poriyal with any South Indian Main Course and enjoy the healty veggie.
