Pudalangai Poriyal

By Mullai, on September 19th, 2006 5:37 pm

Description

Dry fry pudalangai poriyal, an authentic dish from Tamilnadu served with plain rice and lentils. (Snake Gourd / Potlakaya / chichinda)

Ingredients
1 no	Snake gourd
½ no	Onion (diced)
2 clove	Garlic (crushed)
2 tbsp	Fresh grated coconut
¼ tsp	Mustard
¼ tsp	Cumin seeds
¼ tsp	Split black gram
2 pinch	Turmeric powder
¼ tsp	Asafoetida
5 nos	Curry leaves
1 no	Dry red chilli
½ tsp	Salt
4 tsp	Oil

Instructions

Wash and slightly scrape the outer skin (do not use a peeler instead use a regular knife).

Then cut lengthwise, using a spoon, scoop off the sponge like tissue, then cut into small thin pieces.

Heat oil in a pan or kadai splutter dry red chilli, mustard, cumin seeds, split black gram , curry leaves along with asafoetida. Saute chopped onions and garlic for few minutes, then add the snake gourd pieces along with turmeric and salt. Close the pan and cook for 3 to 4 minutes. Once they turn just tender add the grated coconut mix well and serve.