Pudalangai Poriyal | Snake Gourd Poriyal

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

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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.
  
   
  
   
• 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.
  
   
  
   
• 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.
  
   
• 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.
  
   
  
   
• Increase the flame to high and saute for few more minutes until roasted. Finally, add the coconut, mix well and turn off the flame.
  
   
• Enjoy hot as a side for rice and gravy.
  
  

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.