Curry | Recipe Cuisine. Pudalangai Puttu, an authentic stir fry made from snakegourd and chana dal. Whenever i make pudalangai puttu,immediately i remember the incident that Appa shared with us in our childhood
I have earlier shared the pudalangaiporiyal recipe with coconut. Our most favourite way of consuming the snakegourd is the Pondicherry Style SnakeGourd Kootu and also my mother's style snakegourd dal for chapathi/roti
Clean (discard the middle soft portion) & cut snakegourd into small cubesGrind the udacha kadalai coarsely in a mixer/blenderIn a pressure cooker add the diced snakegourd, chopped onion, red chilly powder, turmeric powder & salt
When the sabhji becomes dry, remove from the gas. Garnish with curry leaves. Snakegourd - 1/2 kg [cut into small pieces]. Green mat [mulai keerai] - 1/2 bunch [chopped nicely]. Grated fresh coconut - 1/2 cup. Ginger - 1/2 inch piece. Coriander leaves - 1/2 bunch. Turmeric powder - 1/2 sp. Curry leaves - 1 sprig. Add cut pudalangai to that and fry for 10 mins in lower flame
SNAKEGOURDS AND COCONUT. SNAKEGOURD. (PUDALANGAAI) -1/2 KG. MUSTARD SEEDS -1/4 TEASPOON. URAD DHAL - 1/2 TEASPOON. DRY RED CHILLIES -4-5. TURMERIC POWDER-1/4 TEASPOON. CLEAN ,SLICE AND CUT THE SNAKEGOURD INTO THIN 1 INCH PIECES. 1/2 KG. 1/4 TEASPOON. 1/2 TEASPOON
Some common names of the pudalangai include "serpent guard" ,"padwal" in telugu its called "potlakaaya" ,in kannada its called "paduvalakaayi " ,in bengali its called "chichinga",in nepali its called "Chichindo",in oriya its called "chhachindra"
Curry leaves-few. SnakeGourd Kootu. Urad dal -1 & 1/2 tsp. Jeera/Cumin-1tsp. (Fry above ingredients except coconut in 1/4tsp of oil till light brown,cool and grind with coconut to a smooth paste). Hing-1/4tsp. Chopped snakegourd-1 medium. Turmeric powder-1/4tsp. Channa dal-1/2 cup. 1/4tsp of oil till light brown,cool and grind with coconut to a smooth paste)