A typical kongunadu snake gourd curry. At villages, where my grand parents were living, they grew up snake gourd plants at their back yards. Every house at least will have some of the regular vegetables grown for their own usages. They freshly pluck the vegetables for their cooking. Atleast, once in a week these king of fry would be cooked. Tastes good with white rice and curd rice.

Pudalangai Poriyal / Snake Gourd Stir Fry / Pudalangai Varuval

Snake Gourd Fry/ Pudalankai Varuval

Pudalangai Poriyal / Snake Gourd Stir Fry / Pudalangai Varuval
Prep time
Cook time
Total time
Serves: 2
  • Snake gourd - 2 ( Lengthy ) or 4 ( small )
  • Oil - 1 tsp
  • Mustard - ½ tsp
  • Urad dhal - 1 tsp
  • Curry Leaves - 1 Strand
  • Red Chili - 1 no
  • Onion - 1 no
  • Home made Sambar Powder - 2 tsp
  • Salt - to taste
  1. Cut Snake Gourd in to small pieces and Keep it aside.
  2. Chop onion.
  1. In a pan heat oil. When hot, add mustard, urad dhal. When mustard splutters, add curry leaves, chopped onion, red chili and fry till onion is translucent. Add the cut snake Gourd, Sambar Powder and required Salt. Add ½ cup of water and allow it to cook in Medium flame for 20 minutes. Stir often in the middle.
  1. Adding home made sambar powder is the key difference.
  2. Add grated coconut at the end for added taste and friy for 2 min.
This goes good with White Rice.

(*) Recipe from my Mom’s Kitchen and Mother-in-law’s.