Name: Snake Gourd (Pudalangai) Poriyal
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 3 kg Snake Gourd (Podallanga) (Peeled and chopped); 4 tablespoon Oil (For tempering); 2 teaspoon Mustard Seeds; 2 teaspoon Urad Dal; 2 teaspoon Chana Dal; 0 unit Dried Red Chilies (Adjust based on spice level); 1 pinch Asafoetida (Hing); 0 teaspoon Turmeric Powder; 1 cup Coconut (Freshly grated); 0 to taste Salt

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Wash and peel the snake gourd. Cut it lengthwise, remove the seeds, and chop into small pieces.
Heat 4 tablespoons of oil in a kadai over medium heat. Add 2 teaspoons of mustard seeds and wait until they splutter.
Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until they turn golden brown.
Add 4-5 dried red chilies and a pinch of asafoetida. Sauté for a few seconds.
Add the chopped snake gourd and mix well. Add salt to taste and 1 teaspoon of turmeric powder.
Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the snake gourd is tender.
Add 1 cup of grated fresh coconut and mix well. Cook for another 2-3 minutes.
Turn off the heat and serve hot with rice or roti.