Pudalangai Poriyal | Snake Gourd Sabzi

Vegetable Snake gourd tastes bland itself, so to make it spicier I usually add coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. But, in this version I tweaked a little bit and added onion and tomato and smeared Idli Moloaga podi or Gun Powder in the end. It tastes amazingly good.

Here are some dry sabzi recipes in South Indian Style which are quick and easy to prepare Thandu Keerai Poriyal,  Beetroot Poriyal, Beans Poriyal, Moong Sprout Sundal, PaasiParuppu Sundal, Kadalai Paruppu Sundal,  MixedPulses Sundal, Kollu Sundal

Ingredients:

Snake Gourd/ Pudalangai – 1 medium (chopped)

Chana Dal/ Kadalai Paruppu/Bengal Gram Spilt – ¼ cup

Onion – 1 Medium Size

Tomato – 1 medium size

Seasoning:

Jeera/ Cumin Seeds – 1 tsp

Red Chilies – 2 nos.

Curry leaves – Few

Hing/Asafoetida – ¼ tsp

Spices:

Haldi/Turmeric Powder– ¼ tsp

Gun Powder/Idli Molaga Podi – 1 tbsp (Available in any Indian Grocery Store)

Salt to Taste

Oil – 1 tbsp

Method:

Nicely wash the snake gourd and scrap and discard the inner white portion and chop them into fine pieces

Take a microwave safe bowl add chana dal and cook for 8 minutes or till dal half tender or Heat a pan with 2 cups of water once it starts to boil add chana dal and cook the dal half tender (which ever option you prefer to use)

Add chopped snake gourd pieces in the same microwave bowl or pan and cook again for 10 minutes and check dal and vegetable cooked nice and tender (don’t cook them in to mushy texture)

Heat a pan with 1 tbsp of oil add cumin  seeds and red chili and  allow them to crackle and then add curry leaves and onion and fry till it turns to golden color then add the chopped tomato pieces and fry for a minute. Add turmeric powder and salt.

Add cooked dal and snake gourd pieces and incorporate nicely with sabzi & and then add gun powder or Idli Molaga Podi mix it nicely and cook for a minute and then switch off the gas. (If you need a curry texture you need to add a half cup of cooked dal and vegetable water in the end.)

Enjoy this flavorful sabzi with roti or chapati.

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