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Jul 26, 2012

Snake Gourd Fry / Podalangai Poriyal

Snake Gourd Poriyal is one of my most favorite vegetable poriyal but for the past 5 years or more  not able to find this vegetable here. But now getting this vegetable very fresh in our Indian Store and started cooking it often.  Recently made Podalangai Kootu with Coconut n it was hit with my kids too. And few weeks back, I wanted to make poriyal/fry with this veg and made this simple recipe. For this Poriyal I used Dalia(pottukadali)-Sesame powder which gives nice flavor n texture to this fry and also I like to add some cooked chana dal or moong dal to this poriyal n added chana dal this time. This goes well with any variety rice, curd rice, sambar sadham, rasam etc. We had with curd n Tamarind rice(blogged soon). Now to the recipe...

  1. Snake gourd   1lb or 2 cups (tightly packed)
  2. Onion    1 medium(finely chopped)
  3. Chana dal   3tbsp(cooked)
  4. Green chili     3no.(cut into two halves)
  5. Turmeric Powder     1/4 tsp or less
  6. Salt    to taste
  7. Hing/Perungayam   a pinch
  8. Water    1tbsp
To Temper
  1. Oil    1-2 tsp
  2. Mustard seeds    1/2 tsp
  3. Urad dal    1tsp
  4. Curry leaves    few
To dry roast n grind
  1. Sesame seeds(white)    2 tsp
  2. Dalia/Pottukadalai   1 tbsp
  3. Jeera/Cumin seeds    1tsp
  4. Curry leaves    few
  • First wash and chop snake gourd to desired shape n sizes, i usually remove the seed-spongy center portion but my grand mom used to add it to the cooking. 
  • Heat a pan, dry roast sesame seeds,dalia,cumin seeds n curry leaves for 1-2 minute or till it turns light golden color nor brown.
  • Then heat oil in a kadai, add the tempering ingredients wait till it pop up and sprinkle hing n add onions n green chili and saute the onions until it turns translucent.
  • And add chopped snake gourd and turmeric powder,enough salt and stir fry for 1-2 minutes.
  • After that sprinkle little water and cook covered for 2-3 minutes or until it get cooked.
  • Now add cooked chana dal and give a gentle stir and lastly add the ground powder and mix it gently.
  • Add some chopped cilantro and turn off the stove.

Addition of dalia-sesame powder is optional, if you don't like You can skip the last step and just add fresh grated coconut.
After adding the powder, do not cook for long time, else the fry turns light bitter n also dalia will give a mushy texture to the fry.

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  1. Yummy poriyal.. perfect side dish.

  2. i always love this veggie.. perfect with rasam rice..

  3. One of my favorite poriyal...Even for me, its longtime since I made this....I can find only frozen snake gourd in an Indian store here...
    very tempting and looks delicious :)

  4. Hi Sangeetha ,

    Poriyal Looks AAAwesome !!!!

    Perfectly made :)

  5. Lovely poriyal. Love the pics a lot!

  6. Healthy poriyal...luks tempting.

  7. Looks nice and delicious poriyal.......

  8. Yumm poriyal..

  9. Yummy. I too do it the same way.

  10. Yummy poriyal.. I do it similar way but sometime use Moong Dhal instead of bengal gram dhal

  11. Healthy the addition of sesame n potukadalai...never tried using tat..sounds very delicious!

  12. One of my fav poriyal too.. I can have this poriyal with anything.

  13. ma fav.. looks delicious and tempting

  14. Picture looks excellent this poriyal

  15. Looks good no great just like how Amma used to make it.

  16. reminds me of my mum's cooking, something abt padwal and chana dal clicks so well to nmake a gr8 dish

  17. Looks yumm, wud love to try the sesame powder next time I make this poriyal..

  18. Love this poriyal!!!!Take care of your health....

  19. delicious, colorful and healthy!

  20. this is my fav poriyal too dear...we dnt get good snake gourds here, i too miss these :) hope ur feeling better dear :)

  21. Poriyal looks awesome. Hope you are feeling better dear.

  22. Simple and yet so delicious!! Love the click ! Happy following you dear!

  23. Great poriyal. I always love to eat with rasam sadam. Looks so yumm..Hope you are doing good sangee. Belated friedship day wishes...


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