• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Revi's Foodography logo
  • Home
  • Recipe Index
  • Author
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • Author
  • Privacy Policy
    • Email
    • Facebook
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Author
    • Privacy Policy
    • Email
    • Facebook
    • YouTube
  • ×

    Pudalangai Poriyal | Snake Gourd Poriyal

    May 25, 2015 · 4 Comments

    My 168th recipe, "Pudalangai Poriyal (Snake Gourd Poriyal)", a delicious and healthy side. Pudalangai is the fruit of a tropical or subtropical vine variety. Though it is technically a fruit, it is however used as a vegetable in South Indian and Asian cuisines. As a kid when I used to go to the super market with my mom, I would be always be looking inquisitively at the pudalangai. I usually have seen only the long variety sold in Chennai which was long enough justifying the name snake gourd. However, since my mom never made it at home, I did not get a chance to taste it much. I had tasted it in sambar and as a poriyal very rarely at restuarants. After moving to the US, when I saw the smaller variety of the pudalangai in my local Indian super market, I wanted to try to make it atleast once at home. For the first time, I had to refer here for the recipe. I am so happy that I tried this veggie. The pudalangai itself is super delicious, crunchy and I started cooking with it frequently. And, I usually do not like when coconut is added in a poriyal. However in this recipe the coconut aptly flavors the poriyal and it is an excellent side for rice and kaara kuzhambu 😉

    pudalangai poriyal

    Pudalangai Poriyal

    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Servings 2

    Ingredients
      

    • Pudalangai / Snake Gourd - 1 Medium
    • Salt - ½ tsp Adjust as per taste
    • Moong dal - ½ Tbsp
    • Onion - 1 Medium Finely chopped
    • Grated coconut - 2 Tbsp

    To temper

    • Oil - 2 tsp
    • Mustard - ¼ tsp
    • Urad dal - 1 tsp
    • Jeera - ½ tsp
    • Dry red chilli - 2
    • Curry leaves - 1 Sprig

    Instructions
     

    • First wash and lightly scrap the skin of the pudalangai. Then cut it into smaller size pieces. Then slit the smaller sized pieces into halves. Remove the inner white pulp as shown in pic.Now, chop up the pudalangai.

      pudalangai   pudalangai

      pudalangai   pudalangai
    • To the chopped pudalangai, add the salt and moong dal. Place the veggies in a plate corner and set aside in a slight slanting position for about 10 minutes. The salt will draw out the moisture from the veggie and the liquid will collect at the bottom of the plate. Now, gently squeeze any remaining liquid from the pudalangai. Collect all the liquid in a separate bowl and keep aside.

      pudalangai   pudalangai

      pudalangai   pudalangai
    • Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order. Once the dal turns golden brown, add the onion and saute until translucent.

      pudalangai   pudalangai
    • Now add the chopped pudalangai to the pan and mix well. Sprinkle some of the collected liquid. Cook covered in low-medium flame for about 5 mins or until the veggie is fully cooked. By now the mixture would be dry.

      pudalangai   pudalangai

      pudalangai   pudalangai
    • Increase the flame to high and saute for few more minutes until roasted. Finally, add the coconut, mix well and turn off the flame.

      pudalangai   pudalangai
    • Enjoy hot as a side for rice and gravy.

      pudalangai poriyal

    Notes | FAQ

    - Squeezing the excess liquid, lets the pudalangai stay crunchy in the poriyal.
    - Adding grated coconut is optional. However I strongly recommend adding it for the best flavor.
    - Do not overcook the veggie. It would taste best when it has some crunch to it.
    SONY DSC
    SONY DSC
    « Uppu Urundai
    Ragi Semiya Upma (Finger Millet Vermicelli Upma) »

    Reader Interactions

    Comments

    1. Sudha says

      June 06, 2015 at 4:55 am

      Looks delicious will surely try this recipe. Have never eaten this veggie as i did not know how to cook it. Thanks

      Reply
      • revifood says

        June 06, 2015 at 7:21 am

        Thanks Sudha. That was case with me for a long time too. But it is now one of my favorite.

        Reply
    2. Lyndsay says

      May 25, 2015 at 9:00 pm

      Yummy this looks Delicious

      Reply
      • revifood says

        May 26, 2015 at 8:23 am

        Thanks Lyndsay 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sri Rama Jayam !!!

    Newsletter

    Receive new recipe updates on email :

    Footer

    ↑ back to top