Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

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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.

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baby potato fry / spicy baby potato / roasted baby potato

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Spicy Baby Potatoes / Boiled and Roasted Baby Potatoes / Baby Potato Fry 

Baby potato fry is one spicy curry that stands as a perfect combination for anything. Be it rice, dal, roti or chapati. These small potatoes are so well coated with Indian spices that they taste so good and can be had as a finger snack ( appetizer ) as well. I have served this curry as a side to go with spinach dal and rice.

 

I have used my own green onions ( spring onions ) that were in my small garden. They were so tender and flavorful that I simply loved them. Previously I have prepared the spring onion fry which was also made with my garden-grown ulli kaadalu. 

The pressure cooked potatoes are tempered and coated with special Indian spices. The main secret in the preparation of this dry curry lies in the masalas that go into it. I have put in all the masalas that I had at hand to get this awesome spicy baby potato curry.

Preparation

Pressure cook baby potatoes for 2-3 whistles. Let the pressure cool. Peel the skin of the potatoes and keep aside. Heat a pan and add oil. When the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add a few peanuts and sauté until you find some brown patches on them.

Now put in the curry leaves and red chillies.

Fry for a minute and add the diced onions.

When they become translucent, add the ginger garlic paste and sauté until the onions turn light brown in colour.

Reduce the flame to the lowest level possible and all the dry masalas - cumin powder, coriander powder, black pepper powder, Garam masala powder, biryani masala powder, turmeric and chilli powder.

Make sure that you do not burn these spices. If you doubt that they might get burnt, then switch off the flame, add all the masalas, mix well and return the pan to flame. Else you can also mix all the masalas in a bowl before starting the preparation of this curry. Just add this bowl of masalas when the onions are sautéed. Mix this combination of masalas with the onions well and sauté for another minute.

Finally add the peeled potatoes and toss them such that the potatoes are nicely coated with the masala.

Add the spring onions and cook covered for 4-5 minutes.

Check for seasoning and switch off the flame. Serve as a side dish for either rice 🍚 or roti.

Ingredients

Baby potatoes  1/2 kg  Or  25 potatoes ( approx. )
Onions 2 ( small sized )
Mustard seeds  1/2 tsp
Cumin seeds  1 tsp
Salt  to taste


Spices


Cumin powder  1 tsp
Coriander powder  2 tsp
Garam masala powder  1 tsp
Chilli powder  1 tsp
Turmeric powder  1/2 tsp
Biryani masala powder  1/2 tsp
Black pepper powder  1/2 tsp

Method

1. Cook baby potatoes in a pressure cooker and peel the skin of the potatoes.
2. Heat oil in a pan and do the tempering with mustard seeds, cumin seeds, peanuts, red chillies and curry leaves.
3. Add the chopped onions and sauté until they are brown in colour.
   
4. Add all the spices ( masalas ) that are mentioned in the spices list given above. Make sure that you don't burn the spices. Mix well.
   
5. Now add the baby potatoes and toss them well to coat them with the spices.
   
6. Add the chopped spring onion. Check for seasoning.
   
7. Cook for another 2-3 minutes and switch off the flame.

Notes

• Do not miss out on the spices that are mentioned above.
• You can also add a big pinch of dried mint powder and aamchur powder to enhance the flavour and give a little sourness to the curry.
• The addition of peanuts is purely optional. You can also add some cashews instead of peanuts.
  
  
  
  
  

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