Pudalangai Poriyal | Snake gourd poriyal | Pudalangai curry | snake gourd poriyal | pudalanga poriyal with chana dal | potlakaya fry | snake gourd stir fry | easy dry curry recipe | poriyal variety | pudalangai kadalai paruppu poriyal | south Indian curry variety | snake gourd thoran | Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the pudalanga kadala paruppu poriyal video recipe and if you like the video pls SUBSCRIBE to my channel.
Pudalanga kadala paruppu curry | Pudalanga curry is a traditional Tamil brahmin style no onion no garlic poriyal variety. Protein-rich healthy curry
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CAN I SKIP SOAKING CHANA DAL?
Since I cook snake gourd and dal together I would recommend soaking chana dal. If you are planning to pressure cook chana dal separately for additional whistles, you can skip soaking the chana dal.
Will dal and snake gourd turn mushy with pressure cooking?
The snake gourd and dal I buy here in the US take a longer time to cook hence this method never turned my dal mushy. If you are doubtful cook separately in an open pot.
WHY SHOULDN'T I MIX AFTER ADDING all the ingredients?
I have added very little water for cooking pudalanga and Kadalai paruppu so prefer pressure cooking veggies and dal in layers. Mixing everything might burn.
CAN I DO A QUICK PRESSURE RELEASE?
If you are planning to skip dal and prepare snake gourd poriyal you can do pressure release but if you are making curry with chana dal do natural pressure release for proper cooking.
CAN I MAKE THANJAVUR STYLE pudalangai thengai CURRY?
Yes, use moong dal instead of chana dal and prepare the curry. If you are planning to use Moong dal, don't pressure cook. Cook snake gourd and dal in one pot/ microwave
CAN I COOK curry IN AN INSTANT POT?
Yes, cook for 1 minute and do natural pressure release. You can also cook in an open pot or microwave for around 10-12 minutes with extra water
Variation for Pudalangai paruppu curry
- You can add onion and garlic after tempering
- Almond flour or crushed peanuts can be used instead of coconut
- You can use Green chilli or chilli powder
For the Pudalanga poriyal video recipe
CHANA DAL RECIPES
PORIYAL RECIPE COLLECTION IN TMF
PRESSURE COOKER RECIPES IN TMF
Ingredients
Soak
2 tablespoon chana dal
Enough water
Pressure cook
1/2 teaspoon coconut oil
1/3 cup water
1 + 1:2 cups pudalangai | snake gourd
1/8 teaspoon of turmeric powder
Temper
1/2 tablespoon coconut oil
1/4 teaspoon mustard seeds
1 teaspoon urad dal
2 red chilli
Few curry leaves
Poriyal
2 tablespoon Grated coconut
A generous portion of Asafoetida
Required salt
How to make Pudalangai poriyal with step-by-step pictures
Soak Kadalai paruppu
- Soak chana dal with enough water for at least 1 hour
Pressure Cook Snake gourd and chana
- Firstly add coconut oil, and water to a 2-liter pressure cooker
- Add chana dal and spread
- On top of dal, add snake gourd and spread
- Finally, add turmeric powder on top but don't spread
- Pressure cook for 2 whistles and do natural pressure release; mix well
Prepare poriyal
- Add oil to the pan and turn on the stove on medium flame
- When oil is hot add ingredients under “temper” and let them splutter
- Furthermore, add asafoetida and give a quick mix
- Add cooked snake gourd, dal required salt, and all saved water ( if you cooked in a pressure cooker) and mix well
- cook for 3 minutes until water is absorbed and all flavors are well incorporated
- Finally, add coconut, mix well and cook for 2 minutes
Ingredients
Soak
- 2 tablespoon chana dal
- Enough water
Pressure cook
- 1/2 teaspoon coconut oil
- 1/3 cup water
- 1 + 1:2 cups pudalangai | snake gourd
- 1/8 teaspoon of turmeric powder
Temper
- 1/2 tablespoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 red chilli
- Few curry leaves
Poriyal
- 2 tablespoon Grated coconut
- A generous portion of Asafoetida
- Required salt
Instructions
Soak Kadalai paruppu
- Soak chana dal with enough water for at least 1 hour
- Pressure Cook Snake gourd and chana
- Firstly add coconut oil, and water to a 2-liter pressure cooker
- Add chana dal and spread
- On top of dal, add snake gourd and spread
- Finally, add turmeric powder on top but don't spread
- Pressure cook for 2 whistles and do natural pressure release; mix well
Prepare poriyal
- Add oil to the pan and turn on the stove on medium flame
- When oil is hot add ingredients under “temper” and let them splutter
- Furthermore, add asafoetida and give a quick mix
- Add cooked snake gourd, dal required salt, and all saved water ( if you cooked in a pressure cooker) and mix well
- cook for 3 minutes until water is absorbed and all flavors are well incorporated
- Finally, add coconut, mix well and cook for 2 minutes
Video
Notes
- I recommend soaking chana dal for this recipe. If you are planning to pressure cook chana dal separately for additional whistles, you can skip soaking the chana dal
- The snake gourd and dal I buy here in the US take a longer time to cook hence this method never turns my dal mushy. If you are doubtful cook separately in an open pot
- Asafoetida helps for digestion and also gives good flavor so don't skip it
- coconut oil is optional but it gives the best flavor to coconut-based recipes in TMF
- If you are planning to skip dal and prepare snake gourd poriyal you can do pressure release but if you are making curry with chana dal do natural pressure release for proper cooking
- For thanjavur style pudalangai curry, use moong dal instead of chana dal and prepare the curry. If you are planning to use Moong dal, don't pressure cook. Cook snake gourd and dal in one pot/ microwave
Variation for Pudalangai paruppu curry
- You can add onion and garlic after tempering
- Almond flour or crushed peanuts can be used instead of coconut
- You can use Green chilli or chilli powder
Reminds me of the days of my childhood with Mami in the neighbourhood and lovely smells of kaayam and uluva ( I'm a malayali)
Thanks for this simple yet grand recipe
🙏🏼