Pudalankai (Snakegourd) Poriyal

Ingredients

  • Pudalankai – 1
  • Bengal gram dhal – 2 tablespoons
  • Coconut gratings – 2 tablespoons
  • Red Chillies – 2 to 3 Nos
  • Turmeric powder – a pinch
  • Curry Leaves – few
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Salt – 1/2 teaspoon or as per taste

Cut the pudalankai lengthwise and remove the seeds and inner white parts. Slice it into thin half circles. Add a pinch of salt and mix well and keep it.
Add turmeric powder to the bengal gram dhal and cook till soft.
In a kadai put the oil and when it is hot add mustard. When it pops up, add curry leaves and red chillies broken into small pieces. Take the pudalankai pieces in hand and squeeze out the water content and add the pieces along with little salt and stir fry on low flame till the vegetable is soft. Now add the cooked dhal (drain out the excess water and add only dhal) and coconut gratings and mix well. Keep it on low flame for one or two minutes and remove.

3 Comments

  1. hi kamala mam,
    all your recipes are my favourite. as i’m a working women your recipe helps a lot.
    in above recipe, you said we have to squeeze the water content from pudalankai pieces. that means we have to boil pudalankai or it separates water as we mix salt with it. ?
    pls do reply
    thank u

    • Hi Anussha,

      Thank you for writing. No need to boil. The salt will separate the water. Just sprinkle salt, mix it and keep the plate or the vessel in a sliding position. Water will automatically separated. And again if you squeeze it, the remaining water content will also come out. Then toss it with other ingredients.

  2. Anbalagan

    Nice to see all your recipes..

    Today i am goig to try your pudina rice and will reply the outcome kamala…

    Keep posting your different varities of dishes.

    Really it helps for all newly married girls and to some persons like me whos has keen interest in doing different varities in cooking..

    please give some cooking tips and kitchen tips which will help us a lot to sharpen our experience in cooking.

Leave a Comment

Your email address will not be published. Required fields are marked *

*