Pudalankai (Snakegourd) Varuval

Crispy fried snake gourd (pudalankai varuval) is a delicious and crunchy South Indian snack or side dish. Thinly sliced snake gourd sticks are seasoned with spices, coated in a flavorful flour mixture, and deep-fried to golden perfection. The addition of sesame seeds, curry leaves, and a hint of lemon juice enhances the taste and aroma, making it a delightful accompaniment to meals like sambar rice, rasam rice, or other mixed rice dishes. Easy to prepare and irresistibly crunchy, this dish adds a flavorful twist to everyday meals.

Pudalankai (Snakegourd) Varuval

Recipe by S Kamala
Course: Snacks, AppetizersCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Discover the delicious and crunchy South Indian snack, crispy fried snake gourd (pudalankai varuval), perfect as a side dish or a tasty snack.

Ingredients

  • 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

Directions

  • Slice the pudalankai lengthwise, removing the seeds and inner white parts. Cut it into thin sticks as depicted in the image below.
  • Use one or two pudalankais, depending on their size. Season with a pinch of salt, mix thoroughly, and set aside for 10 to 15 minutes. Afterward, press the pudalankai sticks to extract any water.
  • In a cooking pan, combine the pudalankai with besan or pottukadalai powder, rice flour, corn flour, red chili powder, turmeric powder, asafoetida powder, and white sesame seeds.
  • Incorporate a few finely chopped curry leaves, a dash of lemon juice, and salt.
  • Mix gently, then moisten with a sprinkle of water to coat the pudalankai in the flour mixture.
  • In a heated frying pan with oil, fry the pudalankai sticks until they are golden brown and crisp. Continue this process with the remaining pudalankai.
  • For garnish, fry some whole curry leaves and add them to the crispy pudalankai.
  • This dish pairs well with sambar rice, rasam rice, and other mixed rices.

7 Comments

  1. Looks so yummy!! Will try soon @ my kitchen

  2. Want to try it.

  3. never thought of making pakodis of this veggie, really good and tasty idea for a change, especially now when its drizzling… 🙂

  4. Hi,
    Can this be shallow fried instead of deep frying?

  5. Thanks!

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