Updated on by Raks Anand 56 Comments
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Pudalangai poriyal is a south Indian accompaniment for lunch with rice. Goes well with sambar, kuzhambu, rasam. Learn how to make this poriyal with stepwise photos.
A poriyal that has a simple taste, one of my hubby’s favorite. We mix this poriyal with hot rice and sesame oil/ghee and enjoy too.
Yesterday we had a friend at home for lunch. So I made little more than usual. Made chow chow sambar, pepper rasam, cabbage kootu and masala vadai along with this.
Snake gourd needs some preparation before cooking, which I always enjoy doing.
Some veggies needs more work to be done when compared to the others. But, I always love doing those special preparation part, and enjoy cooking that veggie.
Snake gourd is one among the veggies I love to cook. I took the pictures in hurry, especially the final pictures as I was expecting the friend.
But still I managed to take step wise pictures to ensure that it should be helpful to the beginners 😊.
Method
- Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step,do only if desired. I usually don't do this, one of my friend told, so tried this time.
2. Cut the snake gourd into tubes and halve the tubes vertically as shown below.Remove the centre soft portion with a cutlery knife and wash the snake gourd.
3. Stack two, three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.
4. Mix well,the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.
5. Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside.
You can use the squeezed water to sprinkle it in between cooking. Heat kadai with oil and temper with the items given under the “To temper” table.
6. Add the chopped onions and fry till transparent. Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
7. Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!
Tasty, flavorful Pudalangai poriyal is ready!
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5 from 5 votes
Pudalangai poriyal recipe
Pudalangai poriyal is a south Indian accompaniment for lunch with rice. Goes well with sambar, kuzhambu, rasam. Learn how to make this poriyal with stepwise photos.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 15 minutes minutes
Cook Time 17 minutes minutes
Author Raks Anand
Cup measurements
Ingredients
- 2 Snake gourd medium in length
- 1 tablespoon Moong dal paasi paruppu
- 1 Onion finely chopped
- 4 tablespoon Coconut
- Salt
To Temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal Ulutham paruppu
- 2 Red chillies
- 1 sprig Curry leaves
Instructions
Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step, do only if desired. I usually don't do this, one of my friend told, so tried this time.
Cut the snake gourd into tubes and halve the tubes vertically.
Remove the centre soft portion with a cutlery knife and wash the snake gourd.
Stack two, three pieces and slice the snake gourd into thin crescents.
Mix well, the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.
Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside.
You can use the squeezed water to sprinkle it in between cooking.
Heat kadai with oil and temper with the items given under the “To temper” table.
Add the choppedonions and fry till transparent.
Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!
Notes
- Squeezing out the excess water gives a dry poriyal, so make sure you squeeze out the excess water!
- Not that you have to squeeze completely, reserve this water and use while cooking the snake gourd to sprinkle in between.
- If you cook without squeezing, the snake gourd won't be soft. Also squeezing helps in easy cooking.
- Be careful while adding salt as it may not take more.
- At times, I add green chilli instead of read and use coconut oil for tempering. This gives totally different flavor.
- If you want to skip onion, you can. Add some asafoetida while tempering.
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Other Milk vegetable poriyals
- Vendakka stir fry recipe, okra stir fry
- Mullangi poriyal recipe, radish poriyal
- Avarakkai poriyal recipe, broad beans stir fry
- Vazhakkai milagu poriyal recipe
Reader Interactions
Comments
Priya
poriyal is my fav too..U made it well and retained the actual green color..
Reply
Nags
this and kootu are the only two ways i make snake gourd 🙂
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Nithya
Lovely poriyal. one of my favorites 🙂
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A 2 Z Vegetarian Cuisine
Looks lovely, i love snake gourd but don't get good ones here.
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Sireesha
Simple and Delicious poriyal dear:)
Valarmathi
Looks simple and yummy.
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shanthi
Lovely curry and step by step instructions
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Sharmilee! :)
This is not my fav veggie, but still want to try ur version as it looks tempting 🙂
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Tina
Wow this is ma fav....
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Prathibha
I love this..recently only I prepared this and is der in my drafts...very colorful veggie naa
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Suparna
hey raji,
Adding moong dal is new to me 🙂 Thanks dor the tip, poriyals are damn yummy Ilove them anytime 🙂Reply
Sushma Mallya
Simple & really healthy one...looks good too
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Chitra
very nice, i too like this a lot..But iam not getting this veggie here.:(
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Sreelekha Sumesh
Simple and delicious Poriyal.Very difficult to get it here:(
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Akal's Saappadu
that's a fiber-rich delight; I love podalanga (snakegourds) and your menu for your friend is all perfect but where is the payaassam for the vadai, hehehehe?
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Priya
I do the same too with snake gourd,simple but yet a delicious poriyal..
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sowmya.s
Thanks for the tip actually...I make it quite similarly...looks yumm
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RAKS KITCHEN
Akal,
I thought I should not specify,but since u asked I am telling,he s a sugar patient...Reply
Sandhya Hariharan
Very nice Raks... You always present it well...
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Rohini
Looks perfect Raks, as always! I also make it the same way except for onions!!
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jeyashrisuresh
I make in the same way,but i never add onions.Looks quite interesting,especially the process before making the poriyal
Nice click raji.Reply
Happy cook
This veg is one of my favourite, it is a real pity we don't get them here.
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Vrinda
Nice click and perfect with rice...
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Home Cooked Oriya Food
looks so nice...
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Lavi
Iam going to try this next time. Dont tell, that you took pictures in hurry, they looks perfect to make me drool:)
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Sailaja Damodaran
simple nice recipe
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Anupama
Looks inviting... must taste great with sambar rice 🙂
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Cham
We don't get good snake gourd here, I want this poriyal 🙂
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Malar Gandhi
I like the way you present your food, nice step by step pictures dear. But hardly find this veggie here.;(
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Laavanya
I love this poriyal but unfortunately the snake gourd we get here are quite expensive and super moradu... 🙁
Looks awesome raks - i'd love it with plain rice too.Reply
Vibaas
raji, most of your recipes reminds me of my mom's. looks too good.
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Shobana senthilkumar
Nice tempting poriyal raks:)
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Ramya Bala
two veggies I luv..drumstick n this snake gourd..i use a poriyal podi for this poriyal n skip coconut,onion n moong dhal..hehheh..that is totally a diff way from mine n looks delicious...
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Anonymous
wonderfully made such awesome pics...your blog is exemplary
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aquadaze
one of our favourites too!
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Sush
lovely poriyal..., i too make the poriyal almost the same wa.., but dont squeeze the water 🙂
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my kitchen
Loves it,similar way i will do
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jayasri
lovely clicks, I love snake gourd poriyal, just yesterday i made kootu!!
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n33ma
Looks good and yummy.I love poriyal,rice and papad
.Reply
Uma
looks soooo tempting!! Gorgeous.
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Preety
love the pics ...i tried its chutney ones but never tried making sabzi before..good that you shared step by step pics..gr8 work yaar
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Sangeetha Subhash
Looks tempting and delicious!!My fav poriyal..reminds me of my mom..she use to do it often.:)
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Bharathy
A simple, homely poriyal with wonderful elaborations!..Lovely!
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Suvaiyaana Suvai
Wow looks beautiful!!!!
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Mahimaa's kitchen
simple and yummy.. i love snake gourd..
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Kitchen Flavours
Wow...that's an yum recipe...i never tasted snake gourd till now..i too enjoy cutting, cleaning and chopping...
Reply
Ms.Chitchat
Passed by your blog and loved it. Your pics are awesome. Recipes are very inviting. Thanx for sharing.
Peep into mine when you find time.
Chitchat
http://chitchatcrossroads.blogspot.com/Reply
Soma
Lovely and fresh and a great treat with some dal and hot rice. Love your illustration...
Soma(www.ecurry.com)
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Pavithra
How will snake gourd get cooked? Dont you have to add water to the pan after adding snake gourd?
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Pavithra
Why remove the core?
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blog
Madam, if u squeeze out the water from the veg, all the nutritious value of the veg, goes in vain. We should never squeeze out the vegetables even bitter gourd.
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Mahalakshmi Sivashankar
Tried this recipe today..simply delicious even without squeezing water (just drained) and adding onions..thanks a lot..
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Rebecca
Hi liked your recipe, but instead of moong dhal, i love to add Kalla parupu(Split Bengal Gram) it adds more taste, and i dont like to drain out the water from the veg, coz we'll lose nutrients from it...i cook with the water to gain most of the nutritious value from the veg. And instead of Red chillies, i add green chillies and season it with red chilly and coriander leaves.
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Meraline
Hi akka, do we have to soak the dal... how does it cook along with pudlangai.. won't it be slightly uncooked??
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Raks Anand
The time we give for resting, and then cooking time is enough dear. It will not be odd, it will be just right.
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Rajasekhar
Very nice.
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