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Sunday, March 4, 2012

Snake Gourd / Pudalankaai Poriyal

Snake Gourd Poriyal / Pudalankaai Poriyal


Snake gourd – 2 (Medium sized)
Salt – to taste
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Green chilli – 1
Coconut (shredded) – ½ cup

For tempering:

Oil – 3 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dhal – 1 tsp
Chana dhal – 1 tsp
Asafotedia / hing – ½ tsp
Curry leaves - little


Scrape the outside of snake gourd to remove the white snowy skin. Cut it vertically and remove the centre portion with knife. Discard the centre portion. Now chop the snake gourd into small pieces.


Heat oil in a kadai and do the tempering.
Add the chopped snake gourd to it and sauté well.
Add turmeric powder, chilli powder, green chilli and salt to it.
Add very little water to it and close the kadai with the lid and simmer the stove. Stir it for every 2 minutes.
When it becomes soft add shredded coconut to it.
Saute for 2 minutes and its ready to serve.


After the tempering you can add onions and continue with the recipe as mentioned above.

Snake Gourd Poriyal / Pudalankaai Poriyal  is ready to serve with rice.