Podalangai Poriyal - Snake Gourd Stir Fry

Podalangai poriyal ( Snake gourd stir fry ) is a very simple recipe and it goes very well with rice and rasam. Here is the step wise procedure along with picture for this healthy recipe.

Ingredients for Pudalangai Poriyal: Snake Ground – 2 medium size Channa dal / Kadala Paruppu – 5 tbsp Turmeric powder – ¼ tsp Oil - 2 tbsp Coconut – 3 tbsp grated Salt to taste To Temper: Mustard Seeds – 1 tsp Split Urad dal – 1 tsp Red Chillies – 2 Curry Leaves – few

Method:

• Cook the Channa dal in the pressure cooker (1 or 2 whisle) or kadai (soak in water for 20 min and cook for 15 min) and keep it aside. Channa dal should not be overcooked it should be as shown in the figure. Scrape the outer white layer using the knife and slit into lengthwise and remove the seeds in the middle as shown.
  

• Cut the snake gourd as shown in the figure and add salt and keep aside for 10 min. It will ooze out the water then squeeze out that water and keep aside. Heat oil add mustard seeds allow it to crackle. Add split urad dal and allow it to slightly brown and add curry leaves and red chillies. Add the snake gourd to it and fry for a minute.
  

• Add squeezed snake ground water and turmeric and allow to cook. After it is half cooked add cooked channa dal and allow it to cook completely. Add grated coconut and switch off the flame and mix well. Serve hot.
  

Variations:

• You can add moong dal instead of Channa dal.
•  You can add onions to this recipe.

Note:

• I used hybrid variety of snake gourd which is small in length. I prefer to use country vegetable( natu podalangai) which is lengthy in size. It taste's better compared to this variety and also it will be soft and tender.