2. Cut the snake gourd into cubes and cook with pinch of turmeric and salt.

3. Meanwhile, in the kadai, add the oil and when hot, add the cumin seeds, urud dal, pepper and red chilli. When they become light brown, add the grated coconut and fry for a min or two.

4. Now transfer the content to the food processor adding little water and grind to a smooth paste.

5. In another big pan, add the cooked snake gourd and mix this coconut mixture.

6. Allow to cook it. In another small pan, add the oil/ghee and add the mustard seeds and curry leaves and fry it.

7. Add this thalippu or tadka to the gravy. Allow to cook for another 2 min and switch off the stove.

8. Serve with hot rice.

How to make Pudalangai Poriyal

Ingredients

• Pudalangai / Snake gourd – 1
• Channa dal / Bengal gram – 3 tsp
• Mustard seeds – a pinch
• Urud dal – 1 tsp
• Dry red chillies – 4
• Onion – 1 medium chopped finely
• Coconut – 1/4 cup (grated)
• Curry leaves – few
• Oil – 2 tsp
• Salt – as per taste

Method

1. Wash the snakegourd and scrape the outer skin with the knife.
2. Cut lengthwise and remove the seeds. Then cut the snakegourd into small pieces as shown.

3. In a small pan, wash and pressure cook the channa dal / bengal gram with little turmeric for 1 or 2 whistle. Do not overcook it, as it may turn mushy. It should look as shown in the below picture (cooked dal)

4. In a kadai / wok, add the oil, and when it is hot, add the mustard seeds, urud dal, curry leaves, red chillies and onion one by one as mentioned.
5. Cook till onion are half cooked.
6. Add in the snake gourd and channa dal and mix well.

7. You can sprinkle some water while cooking to for the snake gourd to get cooked. Take care not to add more.
8. When they are done, add in the grated/shredded coconut and mix well.

9. Cook for another 2 to 3 min and switch off the stove.

10. Serve it as a side dish for rasam sadam or sambar sadam as I do.

You can also check

Snake gourd Kootu