- Snake Gourd – 1 long size
- Thuvar dal – 1/2 cup
- Bengal gram dal – 1/2 cup
- Red chillies – 2 to 3 Nos
- A pinch of asafetida
- Grated Coconut – ½ cup
- Salt – 1 teaspoon or as per taste
- Oil – 3 to 4 teaspoon
- Mustard – 1/2 teaspoon
This dish can be prepared with different stuffings. Normally coconut gratings and chopped onion mixed with besan and red chilli powder is used as stuffing. Any vegetable dry curry or mashed potato can also be stuffed. Here, I used “Paruppu Usili” (Dhal Usili) as stuffing and prepared this dish.
- For stuffing:
- Soak both the dals for two hours. Drain the water and grind along with chillies, asafetida and salt to a coarse paste (like vadai dough). Grease idli plate and put the paste into that and steam it like idli for 8 to 10 minutes. Remove it and cool it. Break it by your fingers into tiny bits.
- In a kadai put a teaspoon of oil. When it is hot add mustard. When it pops up add the cooked dhal and fry for a while. Then add coconut gratings and mix it well. Remove from stove. This is the Dhal Usili for stuffing.
- Cut the snake gourd into 2 inch long circular pieces. Using a teaspoon, gently remove the seeds.
- In a broad vessel pour 4 to 5 cups of water and boil along with a pinch of salt. Put the pudalankai pieces in the boiling water and allow to boil for two to three minutes. Ensure not to be overcooked. Remove the pudalankai from water and keep it in a plate.
- Stuff the dhal usili in the pudalankai pieces. Keep some usili reserved for garnishing.
- Put a flat pan or tawa (you can use Dosai Kal also) in the stove and grease it with oil. Arrange the stuffed pudalankai pieces sideways. Pour one or two teaspoons of oil around it. Keep the stove in medium flame and close with a lid. After few seconds, open and gently turn the pieces to other side. Repeat this for few more seconds. Then remove the lid and fry for few more seconds.
- Take out all the fried pieces from tawa and arrange it in a plate. Sprinkle the left over usili over it.
- Note: For this dish, you have to use the long variety of Pudalankai. The long variety has slightly thinner outer skin than the other short variety. Moreover, from the long variety only, we get uniform round pieces.