Podalangai Podi Thooval | Snake gourd stir fry
South Indian style Snake gourd stir fry with Moong dal Spice Mix served with Sambhar or Kuzhambu
Equipment
- pan
- Pressure Cooker
- Knife
Ingredients
- 150 grams Snakegourd Pudalangai / Padavalkai
- 100 grams Split green gram Moong dal / Pasi Paruppu
- 1 tsp salt
- 1/2 tsp Turmeric
Spice Mix
- 1/4 cup Coconut fresh or frozen, grated
- 2 dry red chillies
- 1 tsp Cumin jeera / jeeragam
- 1/2 tsp Whole Pepper
Tempering
- 1 tsp oil
- 1 sprig curry leaves
- 1 tsp Split black gram urad dal
Instructions
- Wash the moong dal and soak in hot water (just enough to immerse it) for 15 mins,
- Meanwhile, lightly peel, halve and deseed the snakegourd, cut into desired uniform shape
- While the veggies and lentils are cooking, coarsely grind the ingredients for spice paste without adding any additional water. Keep aside
- Method 1 : Pressure cook the snakegourd and soaked lentils with the turmeric for just 1 whistle and switch off
- Method 2: Par boil soaked moong dal till al dente, with the turmeric till done. Drain all water and reserve. Separately cook the snakegourd with a pinch of salt, till soft but not mushy.
- If you have followed Method 1 or Method 2 (our preferred way), proceed to next stage
- For the tempering, heat oil in a pan
- Splutter mustard seeds, curry leaves and urad dal.
- When the dal begins to brown and mustard seeds crackle, add the spice paste and saute it for 2-3 mins till any remaining water evaporates
- Then add the salt and the cooked veggies with the moong dal.
- Give it a quick stir.
- Adjust salt and seasoning
- Serve hot with rasam / sambar / Kuzhambu or with curd rice.
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