Pudalangai Poriyal Recipe – Snake Gourd Poriyal
Pudalangai Poriyal, also known as Snake Gourd Poriyal, is a delightful dry side dish from Kerala, celebrated for its simplicity and wholesome flavors. This dish is typically served as an accompaniment to the main meal, often paired with steamed rice and curry. The snake gourd, a vegetable native to South Asia, is sliced and cooked with minimal spices, allowing its delicate flavor to shine through. Grated coconut is added at the end, giving the poriyal a rich, nutty texture and an aromatic finish. The dish is perfect for those looking for a healthy, vegetarian option that’s easy to prepare yet packed with flavor.
Cuisine:
- South Indian
Course:
- Lunch
Diet:
- Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudalangai) | 2, sliced into small pieces |
| Onion | 1, finely chopped |
| Green Chillies | 4, finely chopped |
| Cumin powder (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Oil | As required |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Fresh coconut | 1/2 cup, grated |
| Salt | As required |
| Curry leaves | 8 leaves |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Prepare the Snake Gourd: Begin by thoroughly washing the snake gourd. Slice it into medium-sized pieces. Set aside.
-
-
Heat the Oil: In a heavy-bottomed pan, heat a small amount of oil over medium heat.
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Temper the Spices: Once the oil is hot, add mustard seeds to the pan. Allow them to splutter, signaling that they are ready. Immediately add the curry leaves and green chillies. Let them sizzle for a few seconds to release their flavors.
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Cook the Snake Gourd: Add the sliced snake gourd to the pan. Sprinkle some salt and turmeric powder over it. Mix the ingredients well to ensure the gourd is coated with the spices.
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Simmer the Vegetables: Add a few drops of water, cover the pan with a lid, and cook on low heat for 6 to 8 minutes until the snake gourd becomes tender.
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Add Grated Coconut: Once the snake gourd is cooked, open the lid and stir in the freshly grated coconut. Mix it evenly with the cooked vegetables.
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Final Simmer: Let the poriyal simmer for an additional 2 minutes to allow the coconut to meld with the flavors of the dish.
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Serve: Turn off the heat and transfer the Pudalangai Poriyal to a serving dish. Serve hot alongside Matta Rice or Chemba Rice and pair with a side of Nendra Pazham Pulissery for a comforting and wholesome South Indian meal.
Serving Suggestions:
Pudalangai Poriyal is a perfect side dish to serve with traditional Kerala rice and curry. It also complements other South Indian dishes like Sambar or Rasam. The addition of fresh coconut enhances the dish, making it more flavorful and satisfying.
Enjoy this quick, easy, and nutritious Kerala-inspired dish with your family on a busy weekday, or serve it as part of a festive South Indian feast. It’s an ideal choice for those seeking a vegetarian, low-calorie, and delicious accompaniment.
