Pudalangai Poriyal: Delicious South Indian Snake Gourd Stir-Fry Recipe
45 minutes
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About Pudalangai Poriyal: Delicious South Indian Snake Gourd Stir-Fry Recipe
Pudalangai Poriyal, also known as snake gourd poriyal or potlakaya fry, is a simple yet flavorful South Indian side dish. This healthy and satisfying stir-fry features tender snake gourd sautéed with aromatic spices and lentils, creating a delightful culinary experience.The mild, refreshing taste of snake gourd complements the spices beautifully, making this dish a nutritious and delicious addition to your meals. It's a frequent brunch staple in many South Indian homes, appreciated for its unique flavor and impressive health benefits.Learn how to make this easy-to-follow recipe and enjoy the goodness of snake gourd, a vegetable celebrated for its detoxifying and digestive properties. This Pudalangai Poriyal is perfect served alongside rice, making it a complete and satisfying meal.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Snake Gourd Preparation
- 1 kg Snake Gourd also known as potlakaya, pudalangai
Spices and Aromatics
- 1 tbsp Mustard Seeds rai
- 1/2 tbsp Chickpea chana dal, split
- 1/2 tbsp Urad Dal black, split
- 10 Shallot roughly chopped
- 2 Chili dried, red
- 1 sprig Curry Leaves
- 1/4 tbsp Turmeric haldi
- 1/2 tbsp Chili Powder red
- 1.5 tsp Salt or to taste
Fats and Liquids
- 3 tbsp Groundnut Oil
- 1/2 cup Water or as needed for cooking
Garnish
- 4 tbsp Coconut grated
Instructions
Prepare the Snake Gourd
- Chop the snake gourd into small, bite-sized cubes.
Sauté the Spices and Lentils
- Heat the groundnut oil in a kadai (wok) over medium heat. Add the mustard seeds and allow them to splutter. Add the chana dal and urad dal and sauté until golden brown.
Add Aromatics and Snake Gourd
- Add the chopped shallots, red chilies, and curry leaves. Sauté for 5 minutes until fragrant.
- Add the chopped snake gourd and sauté for 10 minutes, stirring occasionally.
Incorporate Spices and Simmer
- Add the turmeric powder, red chili powder, and salt. Mix well and sauté for another 2-3 minutes until the spices are fragrant and blended with the snake gourd.
- Add water, ensuring it covers the snake gourd. Bring to a boil, then reduce heat and simmer for 5 minutes.
Finish and Serve
- Check for seasoning and adjust salt and spice levels as needed. Cover and simmer for another 5 minutes, or until the snake gourd is tender and the water has mostly evaporated.
- Stir in the grated coconut and mix well. Remove from heat.
- Serve hot as a side dish with rice or roti.
Recipe Notes
Expert Tips for the Best Pudalangai Poriyal
- For a richer flavor, use freshly grated coconut.
- Adjust the amount of red chilies according to your spice preference. You can add more or less depending on your taste.
- If you prefer a drier poriyal, reduce the amount of water and cook until the snake gourd is tender and most of the moisture has evaporated.
- Adding a squeeze of lime juice at the end can enhance the overall flavor and brightness of the dish.
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Recipe Nutrition
Calories: 752kcalCarbohydrates: 16gProtein: 6gFat: 75gPolyunsaturated Fat: 22.5gMonounsaturated Fat: 45gSodium: 855mgFiber: 4gSugar: 1g
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Looks incredible! Thanks for the details.
Such a beautiful dish! Can’t wait to try it.
Such a perfect dish! Thank you.
This looks perfect! Thanks for posting.
Such a tasty dish! Thanks for the recipe.