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Pudalangai poriyal

south indian poriyal recipe
4.50 from 2 votes
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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

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Notes

  1. 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
  2. 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
  3. Asafoetida helps for digestion and also gives good flavor so don't skip it
  4. coconut oil is optional but it gives the best flavor to coconut-based recipes in TMF
  5. 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
  6. 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

  1. You can add onion and garlic after tempering
  2. Almond flour or crushed peanuts can be used instead of coconut
  3. You can use Green chilli or chilli powder
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