Today is day 3 of the Blogging Marathon #57 and sharing a simple South Indian poriyal with snakegourd.This is one of my favorite vegetable and get it rarelyhere.Since there is no posts for podalangai in my blog wanted to share.Usually podalangai poriyal is made with channa dhal in our households.But this one is with moong dhal and its a no onion & garlic recipe.The poriyal tastes awesome with some spicy kulambhu varieties.As the weather was rainy on that day,the step wise pictures came out so dark,will try to share it soon.Off to the recipe...........
Basic Information
Preparation time 15 minutes
Soaking time 15 minutes
Soaking time 15 minutes
Cooking time 20 minutes
Serves 2-3
Ingredients
| Ingredient | Quantity |
|---|---|
| Snakegourd/podalangai | 2 cups (chopped) |
| Moong dhal/paasiparuppu | 3 tbs |
| Green chilly/pachamilagi | 2-3 (slit lengthwise) |
| Grated coconut | 3 tbs |
| Salt | 11/4 tsp |
| Oil | 2 tsp |
| Mustard seeds/kadugu | 3/4 tsp |
| Urad dhal/uluthamparuppu | 1 tsp |
| Dried red chilly/varamilagai | 1 (broken) |
| Curry leaves/karivepillai | few leaves |
| Asafoetida/perungayam | a pinch |
Method
- Soak the moong dhal in the water for 15 minutes and drain the water.Meanwhile wash the snake gourd in water and cut in the middle and remove the seeds.Chop it finely.to the chopped snake gourd add around 1/2 tsp of salt and crush it.Squeeze the excess water from the snake gourd and keep it aside.
- In a pan heat the oil and do the tempering with mustard seeds,urad dhal,add the red chilly,asafoetida and curry leaves.Now add in the soaked dhal and fry it for couple of minutes.
- Then add in the squeezed snake gourd and give it a mix.Add in the salt, a pinch of turmeric powder and sprinkle a tbs of water if need and cook it covered in a medium flame.
- One the snake gourd becomes tender add in the grated coconut and keep it on the flame for a minute and put off the flame.
- Snake gourd poriyal is ready
Serve it as an accompaniment.
Check out my fellow blogger participating in Blogging Marathon #57.
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