This Pudalangai (Snake Gourd) Poriyal recipe is a simple Tamil Nadu style stir fry dish, that goes well as a side dish for rice. Steamed Long Beans are tossed in simple seasoning of mustard seeds, dals, green chilli and curry leaves. Adding in the grated coconut brings out the traditional South Indian flavors.
Snake Gourd has a high moisture content and hence low on calories. It is also a good source of antioxidants.
Scrape off the whitish layer on the pudalangai, wash well. Cut lengthwise and remove the seeds and then chop finely.
Step 2
8 Min
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 add garlic, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.
Step 3
9 Min
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. Once cooked, stir fry on high flame till all the water dries up.
Step 4
3 Min
Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.
Step 5
2 Min
Serve hot with steamed rice and Sambhar.
Step 1
of
5
Scrape off the whitish layer on the pudalangai, wash well. Cut lengthwise and remove the seeds and then chop finely.
Step 2
of
5
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 add garlic, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.
Step 3
of
5
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. Once cooked, stir fry on high flame till all the water dries up.
Step 4
of
5
Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.
Step 5
of
5
Serve hot with steamed rice and Sambhar.
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