Snake gourd is one of my favourite vegetables. I can eat snake gourd in any form like kootu, poriyal, poricha kootu and bajji. I love poriyal with kara kuzhambu...yummmmm its really tempting me to have even when I am writing this recipe :-) Let you all go through this and I will have my poriyal with kara kuzhambu :-)
INGREDIENTS:
Pudalangai / Snake gourd - 1
Grated coconut - 3 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Channa dhal - 2 tsp
Red chillies - 2 broken
Asafoetida - a pinch
Curry leaves - few
HOW TO MAKE:
Wash the snake gourd and cut into half. Remove all the seeds and cut into thin pieces. Keep it aside.
Heat oil in a kadai splutter mustard seeds, add red chillies, curry leaves. Add channa dhal and asafoetida. Fry channa dhal till it turn light brown.
Add a cup of water and cook until the channa dhal get half cooked. Add snake gourd pieces.
Blend well and add needed salt. Cook until the veggie get cooked. Let the water get absorbed well. If the snake gourd not cooked then add little more water and let the snake gourd and the dhal get cook well. Once the veggie cooked add grated coconut, blend well and cook for a minute.
Pudalangai poriyal is ready. Excellent side dish for any kara kuzhambu rice or sambar rice.
Add moongdhal instead of channa dhal.
Dhal can be avoided if you do not prefer.
Chopped onion also can be added. Add chopped onions once you seasoned.
Comments
Post a Comment