Pudalangai Poriyal (Snake Gourd Curry)

SERVING SIZE – 2

INGREDIENTS:

• Pudalangai (big) – 1 no
• Grated Coconut – 3 tbsp
• Red Chili (big) – 1 no (break into half) [or] to taste
• Mustered seeds – ½ tsp
• Urad dal (split) – ½ tsp
• Turmeric powder – 1 tsp
• Hing – 2 pinch
• Curry leaves – few
• Oil – 2 tsp
• Salt – to taste

PREPARATION:

• Wash the pudalangai and remove the seeds and cut into pieces.

• And add turmeric powder and salt, marinate it for 10 to 15 minutes (Do not add water at this time)

• Take a kadai , heat the oil and add musterd seeds. When it splutters, add the urad dal. When it  turn to golden color, add the red chili, curry leaves and hing. Mix it well.
• Gently squeeze the pudalangai using your hand and add it in the kadai. Mix it well with the contents. Keep the marinated water aside.

• Cover the kadai with the lid. Check the contents often and sauté it to avoid burning. And sprinkle some marinated water if needed. Make sure the pudalangai doesn’t break (mushy) and burn. Cook until it becomes tender.
• Then add the grated coconut and mix it well. Let it cook for 2 minutes.
• Serve it hot with rice or as a side dish.

Note:

• Pay extra attention to the amount of  salt added while sautéing because at  the time of  marination the salt was already added.