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This week I couldn’t go to Little India so have to manage the cooking with whatever vegetable I get it from wet market near my house. I got good Snake Gourd. There is 2 different type (Short version and longer version). We can get both the variety if I go to Little India. Taste wise I find both are similar. But near my house I get longer variety only.Snake gourd is high in fiber and water content. This method is one of easy one and good for beginners.
Ingredients:
Pudalangai – 4 Cups
Green gram dal (pasi paruppu ) – 2 tablespoon
Mustard seeds – 1/2 tsp
Red chilies – 3 nos
Urad Dhal – 2 teaspoon
Curry Leaves – 10
oil – 1 teaspoon
Salt – to taste
Method:
Soak the pasi paruppu in little water for 30 mins.
Cut the pudalangai in to half lengthwise & cut in to thin slices.
Heat the oil in a kada when oil is hot add the mustard seeds. When it splutter add Urad Dhal, red chillies and Curry Leaves. Fry till Dhal is brown in color
Add the chopped pudalangai. Drain the water from the dal & add it to the pudalagai.
Sprinkle enough salt, close the pan & cook it on low fire till the pudalangai is cooked.
Mix it all together & pudalangai porial is ready.
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Variations:
Can Add Sliced small onions
Add Green Chillies instead of Red Chillies
Can Add 1 tablespoon of grated Coconut at the end
