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. Here is a basic recipe for making pudalankai poriyal. Serve hot as a side dish with rice or roti.
Pudalankai Poriyal
Course: PoriyalCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
15
minutesLearn how to make a delicious Pudalankai curry with this easy recipe. With simple ingredients and step-by-step directions, it’s a must-try!
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
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.
Recipe Video