Pudalangai (Snake Gourd) Poriyal Recipe
Easy
•42 Min
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Ingredients
1
ingredient_quantity
recipe ingredient
MAGGI Masala-vin-Magic
1
Sachet
Pudalangai (Snake Gourd)
0.5
kg
Oil
2
Tablespoons
Mustard Seed
1
Teaspoon
Cumin Seeds
1
Teaspoon
Urad Dal
1
Teaspoon
Chana Dal
1
Teaspoon
Garlic (Chopped)
4
Cloves
Green Chillies (Slit)
2
Onion
1
Curry Leaves
10
Salt (To Taste)
1
Pinch
Coconut
0.5
Cup
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
35.87 g
Energy
819.48 kcal
Fats
49.87 g
Protein
11.87 g
Nutrition Table Footer
20 min
8 min
9 min
3 min
2 min
Recipe steps
42 min
Step 1
Scrape off the whitish layer on the pudalangai, wash well. Cut lengthwise and remove the seeds and then chop finely.
Recipe steps
42 min
Step 2
Heat oil in a karahi, add the mustard seeds, when they begin to splutter add the cumin seeds, urad dal and chana dal. Fry till the dal turns golden brown, then ad
Recipe steps
42 min
Step 3
Now add the chopped pudalangai and salt, stir fry on a high flame for three minutes, stirring continuously. Cover and cook on a low flame till soft and tender. On
Recipe steps
42 min
Step 4
Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.
Recipe steps
42 min
Step 5
Serve hot with steamed rice and Sambhar.