Pudalangai Poriyal Recipe – Snake Gourd Poriyal
Pudalangai Poriyal, also known as Snake Gourd Poriyal, is a delightful South Indian dish that celebrates the subtle flavors of snake gourd, enhanced with spices and fresh coconut. This dish, often served as a side during lunch, embodies the essence of vegetarian cooking, making it a perfect choice for those seeking healthy and flavorful meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudulangai) | 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 |
| Sunflower Oil | As required |
| Mustard Seeds | 1/2 teaspoon |
| Fresh Coconut | 1/2 cup, grated |
| Salt | As required |
| Curry Leaves | 8 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 120 |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Fat | 5 g |
| Sodium | 200 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 |
Cuisine and Course
| Cuisine | South Indian |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
Instructions
To begin making the Pudalangai Poriyal, the first step is to wash the snake gourd thoroughly under running water to ensure it’s clean. After washing, slice the snake gourd into medium-sized pieces that will cook evenly.
Next, take a heavy-bottomed pan and pour in a suitable amount of sunflower oil, heating it over medium heat. Once the oil has warmed up, carefully add the mustard seeds to the pan. Listen closely as they begin to splutter; this is the sound of flavor developing.
Immediately after the seeds start popping, toss in the fresh curry leaves and the finely chopped green chillies. The aroma that fills your kitchen at this point will be irresistible. Now, introduce the sliced snake gourd to the pan, sprinkling some salt and turmeric powder over it. Mix all the ingredients well, allowing the flavors to combine.
To ensure that the snake gourd cooks evenly, add a few drops of water, cover the pan with a lid, and allow it to cook. Lower the flame to a gentle simmer and let the vegetable cook undisturbed for about 6 to 8 minutes, or until it becomes tender. The steam will help to soften the gourd while keeping its vibrant color.
After the cooking time has elapsed, carefully remove the lid and check if the snake gourd is tender. If it is, it’s time to add the grated fresh coconut. Stir it into the poriyal, allowing the heat from the dish to release the coconut’s delightful flavor. Let it simmer for an additional 2 minutes, just enough time for the coconut to warm through and meld with the other ingredients.
Once your Pudalangai Poriyal is ready, switch off the flame and serve it hot. This dish pairs wonderfully with Matta Rice or Chemba Rice, and for an Ayurvedic touch, consider serving it alongside Nendra Pazham Pulissery. This combination not only makes for a simple yet comforting meal but also highlights the diverse flavors and textures of South Indian cuisine.
Enjoy your delicious and nutritious Pudalangai Poriyal, a dish that’s not only easy to prepare but also a beautiful representation of vegetarian South Indian fare!
