Name: Pudalangai Thogayal
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg Snake Gourd (Podallanga) (Fresh and tender); 1 cup Urad Dal; 1 cup Chana Dal; 0 numbers Dried Red Chilies (Adjust based on spice level); 1.5 cup Coconut (Freshly grated); 3 tbsp Tamarind; 3 tbsp Oil (For frying and tempering); 2 tsp Salt (To taste); 2 tsp Mustard Seeds (For tempering); 2 sprigs Curry Leaves (For tempering); 1 pinch Asafoetida (Hing) (For tempering)

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How to Prepare

Wash and peel the snake gourd (pudalangai). Cut it into small pieces.
Heat 2 tbsp of oil in a kadai. Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
Add the chopped snake gourd and sauté for 5-7 minutes until it softens.
Add grated coconut and tamarind paste. Mix well and cook for another 2 minutes.
Turn off the heat and let the mixture cool down.
Transfer the cooled mixture to a mixer grinder. Add salt and grind into a coarse paste. Add a little water if needed.
Heat 1 tbsp of oil in a small pan for tempering. Add mustard seeds and let them splutter. Add curry leaves and hing, then pour this tempering over the thogayal.
Mix well and serve with rice or dosa.