This is a typical Kongunadu-style Snake Gourd Poriyal that brings back memories of village cooking. At my grandparents’ place, snake gourd and other everyday vegetables were often grown right in the backyard, so fresh vegetables could be picked and cooked as needed.
Simple vegetable fries like this were a regular part of our meals. The homemade sambar powder gives this Pudalangai Poriyal its familiar Kongunadu flavor, and it tastes especially good with white rice or curd rice.
Pudalangai Poriyal / Snake Gourd Stir Fry / Pudalangai Varuval
Recipe Details
Side Dish / Poriyal
Kongunadu / Tamil Nadu
Sashi
10 minutes
20 minutes
30 minutes
2
Ingredients
- Snake gourd / Pudalangai – 2 long or 4 small, chopped
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Curry leaves – 1 sprig
- Dried red chili – 1, broken into pieces
- Onion – 1, chopped
- Homemade sambar powder – 2 tsp
- Salt – to taste
- Water – 1/2 cup
Preparation
- Cut the snake gourd into small, evenly sized pieces.
- Chop the onion and keep aside.
- Break the dried red chili into smaller pieces.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the mustard seeds and allow them to splutter.
- Add the urad dal and fry briefly until it begins to turn lightly golden.
- Add the curry leaves and dried red chili.
- Add the chopped onion and sauté until soft and translucent.
- Add the chopped snake gourd, homemade sambar powder, and salt.
- Mix well so the vegetable is evenly coated with the seasoning.
- Add 1/2 cup water.
- Cook over medium heat for about 20 minutes, stirring occasionally, until the snake gourd is tender and most of the moisture has evaporated.
- If any liquid remains, cook uncovered for a few more minutes until the poriyal reaches a dry consistency.
- Remove from the heat and serve warm.
Tips
Homemade Sambar Powder: Homemade sambar powder is the key flavoring in this simple Kongunadu-style poriyal.
Do Not Overcook: Cook the snake gourd until tender but not mushy so the pieces retain some texture.
Adjust the Water: Snake gourd naturally releases some moisture while cooking. If it is very tender and fresh, you may not need all of the water at once.
Coconut Variation: Freshly grated coconut can be added toward the end for extra flavor. Fry for about 2 minutes after adding it.
Serving Suggestion
Serve Pudalangai Poriyal with steamed white rice, curd rice, sambar rice, or rasam rice. It can also be served with chapati or roti.
Recipe Source: From my Mom’s Kitchen and my mother-in-law’s kitchen.
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