- Pudalankai – 1
- Pottukadalai Powder or Besan – 4 to 5 tablespoons
- Rice Flour – 1 tablespoon
- Corn Flour – 1 tablespoon
- Chilli Powder – 1/2 teaspoon
- Turmeric Powder – 1/4 teaspoon
- White Til – 1 tablespoon
- Asafoetida Powder – a pinch
- Curry Leaves – few
- Lemon Juice – few drops
- Salt – 1 teaspoon or as per taste
- Oil – for deep frying
- Cut the pudalankai lengthwise and remove the seeds and inner white parts. Slice it into thin sticks as shown in the below picture:
- Depending on the length of the pudalankai use either one or two of them. Add a pinch of salt, mix well and keep it aside for 10 to 15 minutes.
- Squeeze out the water from the pudalankai pieces by pressing them with your hands. Add besan or pottukadalai powder, rice flour, corn flour, red chilli powder, turmeric powder, asafoetida powder, white til seeds and the cut pudalankai in a cooking pan. Add a few finely chopped curry leaves, few drops of lemon juice, salt and gently mix it. Then sprinkle a handful of water and again mix it gently so that the pudalankai pieces are covered with the flour.
- Heat oil in a frying pan. When it is hot, add a handful of cut pudalankai pieces and fry till it become golden brown and crisp. Repeat the same with all the remaining pieces of pudalankai. Finally fry a few whole curry leaves and add it to the fried pudalankai pieces as garnishing.
- This dish goes well with sambar rice, rasam rice and other variety rices.