Pudalangai Poriyal is a classic dry vegetable dish from Tamil Nadu cuisine. Fresh snake gourds (pudalangai) are tossed with mustard seeds, curry leaves, and aromatic spices to create a flavorful, crunchy and nutritious side perfect with rice and sambar.
About the Recipe
If you’re looking for a delicious way to load up on veggies, this pudalangai poriyal recipe is a must-try. Snake gourd, often overlooked, shines in this simple yet incredibly tasty preparation. Just a few basic ingredients like mustard seeds, curry leaves and red chilies transform the humble veggie into something special.
Why You’ll Love This Recipe
There’s so much to love about this traditional snake gourd stir-fry. For starters, it’s super healthy and packed with fiber and vitamins from the snake gourds. The bold flavors from the aromatic spices and curry leaves are truly addictive – you won’t be able to stop at just one serving. Plus, it’s a breeze to make even on a busy weeknight.
Pudalangai Poriyal Snake Gourd Fry
Cooking Tips
For best results, use fresh, tender snake gourds and stir-fry them until just crisp-tender to retain their texture. Splutter the mustard seeds until they stop popping to release their nutty aroma. Allow the red chilies to lightly char when tempering the spices for maximum flavor. Most importantly, don’t overcook the veggies – they should have a nice crunch.
Serving and Storing Suggestions
This pudalangai poriyal makes a stellar side for rasam, sambar and steamed rice. It’s also great stuffed into dosas or parathas. For best taste and texture, enjoy it fresh off the stove. Leftovers can be refrigerated for 2-3 days and quickly reheated in a pan or microwave. Serves 4 as a side. Total prep time: 25 mins.
Similar Recipes
- Vendakkai Poriyal (Okra Stir-Fry)
- Kathirikai Poriyal (Brinjal Stir-Fry)
- Potato Poriyal
- Cabbage Poriyal
Pudalangai Poriyal (Snake Gourd Fry)
Ingredients
- 500 gms Pudalangai (Snake Gourd)
- 1 tbsp Oil
- 1/4 tsp Turmeric Powder
- Salt as per taste
- 2 tsp Mustard Seeds
- 2 tsp Urad Dal
- 1 Green Chilli (chopped (optional))
- 4 to 6 Dry Red Chillies
- 1/8 tsp Asafoetida Powder
- Curry Leaves (few)
Instructions
- Wash and chop the snake gourds into small pieces. Discard the seeds and creamy white flesh.
- Heat oil in a pan over medium flame.
- Add the mustard seeds and fry for 30 seconds.
- Add urad dal, red chillies, curry leaves and asafoetida powder.
- Fry for 45 seconds and add the chopped snake gourd pieces.
- Add turmeric powder and stir well.
- Cover the pan with a lid and cook for a minute.
- Add salt and sprinkle a little water.
- Stir again and cook, covered, for another 10 minutes. Stir from time to time.
- When the snake gourds are cooked, remove from flame and transfer to a serving dish.
- Serve as a side dish with rice, sambar and rasam.
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Frequently Asked Questions
Can I use frozen snake gourds?
While fresh snake gourds are ideal, you can use frozen ones too. Just thaw them first and pat dry before stir-frying. The texture may be slightly softer, but the flavors will still shine through.
Is this dish vegan and gluten-free?
Yes, this pudalangai poriyal is 100% vegan and naturally gluten-free, making it suitable for those diets.
What can I substitute for curry leaves?
Curry leaves lend a distinct aroma, but you can substitute with bay leaves in a pinch. Or merely omit them.
How can I add more protein?
Stir in a handful of roasted peanuts or shredded unsweetened coconut at the end for a tasty protein boost.
My snake gourds are bitter – help.
Sometimes mature snake gourds can taste bitter. To reduce bitterness, sprinkle salt over the sliced gourds and let sit for 15-20 minutes before rinsing and cooking.
