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Pudalangai (Snake Gourd) Poriyal Recipe

Name: Pudalangai (Snake Gourd) Poriyal Recipe
Prep time: PT20.00M
Cook time: PT20.00M
Total time: PT42.00M
Yield: 1.00
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 0.5 Kilogram Pudalangai (Snake Gourd); 2 Tablespoons Oil; 1 Teaspoon Mustard Seed; 1 Teaspoon Cumin Seeds; 1 Teaspoon Urad Dal; 1 Teaspoon Chana Dal; 4 Cloves Garlic (Chopped); 2 Units Green Chillies (Chopped); 1 Unit Onion (Chopped); 10 Units Curry Leaves; 1 Pinch Salt (To Taste); 1/2 Cup Fresh Coconut (Grated)

(0)

42Min

Easy

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.

Ingredients

1 Sachet

MAGGI Masala-vin-Magic

0.5 kg

Pudalangai (Snake Gourd)

2 Tablespoons

Oil

1 Teaspoon

Mustard Seed

1 Teaspoon

Cumin Seeds

1 Teaspoon

Urad Dal

1 Teaspoon

Chana Dal

4 Cloves

Garlic (Chopped)

Green Chillies (Chopped)

Onion (Chopped)

Curry Leaves

1 Pinch

Salt (To Taste)

0.5 Cup

Fresh Coconut (Grated)

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Nutrition Value

Energy

819.48 kcal

Protein

11.87 g

Carbohydrates

35.87 g

Fats

49.87 g

Information per serving

Step 1
20 Min

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.

Recipe PDF

With pictures

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