Snake gourd | Pudalangai Poriyal recipe | thuvandal is also a Chettinad recipe prepared as side dish for rice. We add grated coconut and cooked toor dal to the dish, along green chillies, onion and salt.
- snake gourd/ pudalangai – 1/4 kg
- green chillies – 2 number
- onion – 1 (chopped)
- toor dal/ thuvaram paruppu – 1/2 cup
- grated coconut – 1/2 cup
- salt – to taste
- oil – 1 tsp
- mustard seeds/ kadugu – 1/2 tsp
- urad dal/ ulundham paruppu – 1 tsp
- curry leaves/ karuvepilai – fewMethod:-
1. Wash, pat dry the snake gourd. Cut snake gourd into two lengthwise at first and remove the seeds inside. Again cut it into two lengthwise. Now you will get four pieces each. Chop it into small pieces as shown in the photo below. Slit green chillies and cut onions
2. Boil toor dal in an open container with enough water and close lid and cook. Open and see in the middle so that you can stop stove at time. Stop cooking before the dal breaks. Dal should be in full shape. Do not cook in a pressure cooker, because you can’t see and stop at the correct stage.
3. Heat oil in pan, add mustard seeds and when it splutters add urad dal and curry leaves. Next add snake gourd and fry for 2 minutes.
4. When the vegetable was half cooked, and water separates add half a cup of water, close and cook for five more minutes.
5. When snake gourd was completely cooked and becomes soft, add salt, cooked toor dal and grated coconut.
6. Sauté for a few more minutes till poriyal becomes dry. Switch off flame and transfer to a serving bowl. Serve as side dish along with rice.