This Pudalankai Curry turns tender snake gourd into a flavorful side dish with a lightly crisp besan coating. Simple spices and aromatic tempering make it comforting, savory, and perfect with rice or roti.
Pudalankai (Snake Gourd) Curry is a quick, flavorful South Indian side dish featuring tender snake gourd coated in a lightly spiced besan–rice flour batter. Tempered with mustard seeds, urad dal, red chillies, asafoetida, and curry leaves, it cooks into a savory, aromatic curry with a pleasantly crisp coating—perfect with rice and dal.
Pudalankai (Snakegourd) Curry Recipe
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Pudalankai (Snakegourd) Curry
Crisp snake gourd slices coated with spiced besan–rice flour batter and pan-cooked with a mustard-urad dal tempering — a savory South Indian side dish for rice.
4
servings10
minutes15
minutesIngredients
Pudalankai – 1
Besan flour – 2 tablespoon
Rice flour – 1 teaspoon
Chilli powder – 1/4 teaspoon
Turmeric powder – a pinch
Oil – 2 Teaspoons
Mustard – 1/2 Teaspoon
Urad Dal – 1 Teaspoon
Red Chillies – 2 to 3
Asafoetida Powder – 2 Pinches
Curry Leaves – Few
Salt – 1/2 Teaspoon Or As Per Taste
Directions
- Cut the pudalankai lengthwise, remove the seeds and the inner white portions. Slice it into thin semi-circles.
- Sprinkle little salt, mix it gently and keep aside.
- In a bowl, put the besan, rice flour, red chilli powder, turmeric powder, a pinch of asafoetida powder and 1/4 teaspoon salt. Add required water and make it to a thick batter like Bajji batter.
- In a kadai, heat the oil and when it is hot add mustard. When it starts pop up add urad dal, red chillies broken into two to three pieces, a pinch of asafoetida powder and curry leaves and fry for few seconds.
- Take out the pudalankai pieces and gently squeeze it and add it. Spread it in a single layer.
- Pour the besan batter over it. Do not disturb it. Cover with a lid and cook on medium flame for few minutes.
- Now gently stir it and cook for few more seconds and remove.