Pudalangai Poriyal (without coconut) | Padavalanga Upperi | Snake Gourd Stir Fry

Snake Gourd boiled with onion & sauteed with Roasted Gram

Friends & fellow mates, I am back from THE long vacation. Food, food & food everywhere. Savoring the chakkas & maangas & payasams (Jackfruit, Mango, & Kheer), I had a really good foodie vacation. And yes, you could say that it was this so called writer's block that took me a week after I am back, to post something new !! Or is it my lethargy or the need to clean & set up my home as it was before ;) Anyways, the reasons could be plenty, but the point is that it's been a long long time since I took a serious peep into my blog & so I am back with a vegetarian side dish :)

This is a very simple easy to make recipe with a slight twist in the climax. Who doesn't like a twist, isn't it !! Usually we add grated coconut or roughly ground peanuts at the end of a veggie stir fry. For a change, it is roasted gram this time.. Or as u may call it, pottu kadalai or udacha kadalai (chutney dal or fried gram). Taste is high & also the crunchiness. A very taste effective way to substitute your daily share of coconut, right? So shall we dive into the recipe??

I Took: 30 minutes

Serves: 2-3 portion

Recipe Source: Ma

I Used:

Snake Gourd (Pudalangai)	-	½ cup
Onion	-	1 no (medium sized - chopped)
Roasted Gram (Udacha Kadalai)	-	1 tbsp
Red Chilly Powder	-	1 tsp
Turmeric Powder	-	½ tsp
Mustard	-	½ tsp
Curry leaves	-	A sprig
Salt	-	As Needed

The Way:

1. Clean (discard the middle soft portion) & cut snake gourd into small cubes
2. Grind the udacha kadalai coarsely in a mixer/blender
3. In a pressure cooker add the diced snake gourd, chopped onion, red chilly powder, turmeric powder & salt. Add a little water & mix
4. Pressure cook the gourd for a whistle and release the full pressure immediately. This is to allow the gourd to cook & at the same time to prevent it from getting mashed
5. In a kadai, heat up 2 tsp oil. Splutter mustard & curry leaves
6. Add the cooked snake gourd to it & saute for it to become dry leaving off the excess water
7. Add the coarsely ground udacha kadalai & mix well & remove from fire 

Serve hot with rice & Sambar

Cheers,

Chitz