Pudalangai Thogayal Recipe (Snake Gourd Chutney)
Pudalangai Thogayal, also known as Snake Gourd Chutney, is a vibrant and flavorful dish from the Tamil Nadu region of India. This delightful chutney showcases the unique taste of snake gourd, combined with aromatic spices and tangy tamarind, making it a perfect accompaniment for dosas, idlis, or rice. Not only is it a treat for the taste buds, but it also fits well into a diabetic-friendly diet. Let’s dive into the preparation of this scrumptious chutney!
Ingredients
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudalangai) | 1, cut into small pieces with skin |
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| White Urad Dal (Split) | 2 teaspoons |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Ginger | 1 inch, grated |
| Tamarind water | 1 cup |
| Green chillies | 3, sliced |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/8 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon (for tempering) |
| Mustard seeds | 1/4 teaspoon (for tempering) |
| Red chilli powder | 1, broken |
| White Urad Dal (Split) | 1/2 teaspoon (for tempering) |
| Garlic | 2 cloves, crushed |
| Curry leaves | 1 sprig |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Fat | 3 g |
| Sodium | 220 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
Instructions
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Sauté the Spices: Begin the preparation of Pudalangai Thogayal by heating a kadai (wok) over medium flame. Add a tablespoon of oil, allowing it to warm up. Once heated, introduce the white urad dal, chana dal, sesame seeds, and cumin seeds. Sauté these ingredients for a few minutes until they become fragrant and lightly golden.
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Cook the Snake Gourd: Next, incorporate the chopped snake gourd, sliced green chillies, and grated ginger into the pan. Sauté everything together, stirring occasionally, until the snake gourd softens and cooks through.
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Add Tamarind and Seasoning: Once the snake gourd is tender, pour in the tamarind water and sprinkle salt to taste. Continue cooking the mixture, allowing it to simmer until the water reduces and thickens slightly, concentrating the flavors.
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Blend the Mixture: After cooking, remove the pan from heat and let the mixture cool for a few minutes. Once cooled, transfer it to a mixer or food processor and blend until you achieve a smooth paste. Set this chutney aside.
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Prepare the Tempering: In a small skillet, heat a little oil over low heat. Add the cumin seeds, mustard seeds, broken red chilli, remaining white urad dal, crushed garlic, and curry leaves. Allow the spices to crackle and release their aroma. Be careful not to burn them.
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Combine and Serve: Pour the tempering over the prepared snake gourd chutney, mixing well to combine the flavors. Your Pudalangai Thogayal is now ready to be served!
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Serving Suggestion: Enjoy the Pudalangai Thogayal as a delightful side dish alongside Mangalorean Style Bella Metthe Dosa (Jaggery & Fenugreek Seed Pancakes) for a wholesome breakfast experience.
Conclusion
This Pudalangai Thogayal Recipe not only celebrates the unique flavor of snake gourd but also integrates the health benefits of lentils and spices, making it a nutritious choice for your meals. Whether you’re serving it with traditional Indian breakfasts or as a side with rice, this chutney will add a burst of flavor to any dish. Embrace the culinary delights of Tamil Nadu and savor the deliciousness of this chutney with every bite!
