Pudalangai poriyal / Snake gourd stir fry

Written by: Shanthi Muthuvel

Simple stir fry with pudalangai / snake gourd and bengal gram along with freshly ground masala which goes well with white rice and rasam.

Pudalangai poriyal

Ingredients:

      • 2 cups (heaped) – Pudalangai / snake gourd (chopped as shown in picture)
      • 4 tbsp – Bengal gram / kadalai paruppu
      • 1 no – Onion (chopped finely)
      • 1/4 tsp – Turmeric powder
      • 1 tsp – Cumin seeds
      • 2 nos – Dry red chillies (add as needed)
      • Salt as needed

Seasonings:

      • 2 tsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 4 or 5 nos – Curry leaves
      • 1 pinch – Asafoetida

pudalangai poriyal process

Preparation method:

  1. Wash and soak bengal gram / kadalai paruppu in enough water for 30 mins. Set it aside.
  2. Dry grind cumin seeds and dry red chillies in a mixie to a coarse powder. Set it aside.
  3. Cook chopped pudalangai and soaked bengal gram in enough water along with turmeric powder till they are well cooked. Drain water and keep it aside.
  4. Heat oil in a pan, season with items given in the list for seasoning. Add onion along with required salt, saute until translucent.
  5. Add cooked pudalangai and bengal gram, saute for a seconds. Then add freshly ground cumin chilli powder and saute until raw smell goes. Simple and yummy pudalangai poriyal is ready.

Pudalangai poriyal

Notes:

  • Dry grind cumin seeds and dry red chillies to a coarse powder and not to fine powder.

Pudalangai poriyal

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