Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

Snake gourd Poriyal is a simple yet delicious dish that can be prepared in minutes. Snake gourd is also known as potlakaya in Telugu and pudalangai in Tamil. It is known for its numerous health benefits. They contain very high amounts of nutrients, vitamins and minerals which also include significant levels of dietary fibres. They are low in calories and are also rich in proteins.  

I have previously shared the snake gourd sesame seeds curry which is an excellent side dish for roti or chapathi. Snake gourd poriyal or potlakaya fry ( in telugu ) is a dry curry which is perfect to go with rice and sambar or rasam. Since this healthy curry recipe is mildly spiced, it is a best combo to go with spicy and tangy dishes like thotakura pappu ( amaranth dal ),  spinach dal, Chukka Kura Pappu and bendakaya pulusu ( ladies finger stew ). …….

Preparation

Remove the white portion on the skin of the snake gourd and cut in vertical pieces. Discard the inner pulp along with the seeds and chop the remaining portion into small pieces. Keep aside. Heat oil in a pan and do the tempering with mustard, cumin and red chillies.

When the seeds crackle, add the chopped onions and sauté for a minute.

Add the turmeric powder ......

..... and the chopped snake gourd pieces and mix well.

Add salt and sugar, mix and cook covered ......

..... until the pieces are soft and tender. Keep stirring occasionally.

Once the snake gourd pieces are cooked , add the grated coconut.

Add little chilli powder, flax seed powder and mix well.

Cook for 2-3 minutes. Check for seasoning and switch off the flame. Serve hot as an accompaniment with rice.

Ingredients

Snake gourd  2 ( big )

Oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Red chillies  1 Or 2

Onions  1 small

Turmeric powder  1/2 tsp

Salt  to taste

Sugar  1 tsp

Grated Coconut  few tbsps

Chilli powder  1/2 tsp

Flax seeds powder  1 tsp

Method

1. Heat oil in a pan and do the tempering with mustard, cumin seeds and dry red chillies.
2. Add onion and cook until pink in colour.
3. Add the turmeric powder and chopped snake gourd pieces and mix well.
4. Add salt and sugar and cook covered until the pieces become soft, ( stirring occasionally ).
5. Once cooked, add grated coconut and mix well. Cook for 2-3 minutes.
6. Add little chilli powder, flax seeds powder and cook for another minute.
7. Switch off the flame and serve hot with rice.

Notes

• Adding flax seed powder is optional. But it gives a nutty flavour and also very good health wise. 
• You can add any kind of lentils during tempering. 
• You can skip the onions to make it a no onion and no garlic version of the curry.