Pudalankai poriyal is a South Indian dish made with snake gourd. It is a simple stir-fry recipe that is commonly prepared in Tamil Nadu and Kerala. Serve hot as a side dish with rice or roti.
Pudalankai Poriyal is a light, homely stir-fry of tender snake gourd tossed with soft Bengal gram dhal and fresh coconut, tempered with mustard, urad dal, curry leaves and broken red chillies. The pudalankai is sliced thin, salted briefly to draw out moisture, squeezed dry and stir-fried gently until just tender. Separately cook the seasoned dhal, then combine it with the vegetable in the hot kadai after a fragrant mustard–urad–asafoetida tempering. Finish with grated coconut, give a quick toss, and serve warm as a simple, comforting side.
Pudalankai Poriyal Recipe
Pudalankai Poriyal
Learn how to make a delicious Pudalankai curry with this easy recipe. With simple ingredients and step-by-step directions, it’s a must-try!
5
servings5
minutes15
minutesIngredients
Pudalankai – 1
Bengal gram dhal – 2 tablespoons
Coconut gratings – 2 tablespoons
Red Chillies – 2 to 3
Turmeric powder – a pinch
Curry Leaves – Few
Oil – 1 Teaspoon
Mustard – 1/2 Teaspoon
Urad Dal – 1 Teaspoon
Asafoetida Powder – 2 Pinches
Salt – 1/2 Teaspoon Or As Per Taste
Directions
- Slice the pudalankai lengthwise, discarding the seeds and the inner white portions. Cut it into thin semi-circles.
- Arrange these slices on a plate, sprinkle a pinch of salt over them, and toss gently to combine. Tilt the plate slightly so the excess water from the vegetable can accumulate at one side.
- Season the bengal gram dhal with turmeric powder and cook until it’s soft.
- In a kadai, heat the oil. Once hot, add mustard seeds. As they begin to pop, introduce the urad dal, asafoetida, curry leaves, and red chillies that have been broken into small fragments.
- Gently drain the accumulated water from the pudalankai plate. Pick up the vegetable slices, give them a slight squeeze to remove any remaining moisture, and then add them to the kadai. Stir fry over low heat until the pudalankai is tender.
- Next, incorporate the cooked dhal (ensure any excess water is drained) and season with a bit more salt. Mix thoroughly.
- Finish by adding coconut gratings, stir to combine, then remove from heat. Your dish is now ready to serve.
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.
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.