Monday, January 27, 2014

Pudalangai poriyal / Snake gourd dry curry


Pudalangai poriyal

Ingredients (serves for 2)

Snake gourd / Pudalangai (chopped) - 2 cups (1 cup size = 150 ml)
coconut - 10 - 12 small pieces  OR grated coconut - 5 - 6 tsp
green chili - 2
cumin seeds - 1 tsp
salt - as needed
coconut oil - 2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
shallots - 3


Method:


  • chop the small onion
  • grind coconut, cumin seeds and green chili coarsely
     
  • heat a pan with oil and add mustard seeds, urad dal and curry leaves
  • once it splutters, add chopped onion
  • when it becomes transparent, add chopped snake gourd, salt
  • add 1/2 cup of water and cook covered until the snake gourd gets completely cooked
  • add the grounded mixture and saute it for 2 mins
     
  • serve as a side dish for any type of gravy with white rice.

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