Snake gourd, or Serpent gourd (or Pudalangai in Tamil) is one of the favorite vegetable in our home. This is one vegetable even if I cook every week, my family will not complain.
There are quite a few ways I cook the snake gourd in my kitchen – porial, kootu, curry, masala, usili and vadai. In today’s blog, I will cover the very simple snake gourd porial recipe which is easy to make and is my wife’s favorite.
Cook and enjoy this all season vegetable not only for its great taste, but also for its health benefits:
- accelerates weight loss (very low calorie content)
- augments heart function
- detoxifies the kidneys
- enhances digestive system (with its fiber content)
- strengthens respiratory processes
- complements ketogenic diet
Snake Gourd (Pudalangai) Porial
Simple yet awesome side dish made with snake gourd (pudalangai) and bare minimum ingredients.
Ingredients
- 1 lbs Snake gourd sliced
Seasoning ingredients
- 1/4 tbsp Mustard seeds
- 1/4 tbsp Urad dal
- 2 Red chilies broken
- 1 sprig Curry leaves
- Salt to taste
- 3 tbsp Coconut grated or paste
Instructions
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Wash, cut the snake gourd vertically into halves and remove seeds and the soft whitish flesh part covering the seeds. Cut them into thin slices.
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Take a pan, prepare the tadka (mustard, red chillies, urad dal, curry leaves) and add sliced snake gourd, salt, sprinkle some water (about 3 or 4 tbsp), cover and cook in medium heat for 5 mins. There is no need to add lot of water as snake gourd has high water content already.
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Check and continue cooking with lid on (add some extra water if needed) until fully cooked (the tender ones cook fast, but the mature snake gourds are harder and may take extra time to cook).
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When the snake gourd is fully cooked, remove the lid and saute for few mins to remove any excess water until it gets to a dry porial consistency.
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Add grated (or coarsely ground) coconut, mix well.
Recipe Notes
- You can use the same recipe to make variety of veggie porial – chayote squash (chow chow or Bangalore kathirikai), cabbage, green beans, carrot, beetroot, etc.
- This dish is best enjoyed with sambar, kara (vathal) kolambu, any dal, rasam, variety rice, roti etc.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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