• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Sambar, Rasam and Kuzhambu

Published: Oct 6, 2013 · Modified: Jan 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Podalangai Poricha Kuzhambu | Snake Gourd Stew

Jump to Recipe

The recipe that I chose today, Podalangai Poricha Kuzhambu, is a kind of Araichu vita kuzhambu made with snake gourd. Many other vegetables other than snake gourd could also be used, but this is a very commonly used vegetable in my house for this kuzhambu. 

Podalangai Porich Kuzhambu in a steel bowl

For my third day of cooking from a celebrity chef, I chose my most favorite chef and cookbook author, Meenakshi Ammal. After my mother, I owe a lot of my cooking skills to this lady.

Her books are the most essential copies of the books that I have owned. To this day whenever I am cooking traditional food, my go-to person is her book Samaithu par (in Tamil) or Cook and See (English).

The recipe that I chose today, Podalangai Poricha Kuzhambu, is a kind of Araichu vita kuzhambu made with snake gourd. Many other vegetables other than snake gourd could also be used, but this is a very commonly used vegetable in my house for this kuzhambu.

Sign up to my newsletter

Also, we have been harvesting some snake gourd from the garden, so thought would choose this recipe for the third day.

Snake gourd on cutting board with knife

Preparation time – 10 mins
Cooking time – 45 mins
Difficulty level – easy

INGREDIENTS TO MAKE PODALANGAI PORICHA KUZHAMBU – SERVES 4-6

  • Snake gourd – 3 cups (chopped)
  • Thuvaram Paruppu/Red gram dhal – ½ cup (could also mix in some payatham paruppu/moong dal)
  • Sambhar powder – ½ tsp
  • Salt – to taste
  • Curry leaves – few

To fry and grind together –

  • Coriander seeds – 2 tsp
  • Kadalai paruppu/channa dal – 2 tsp
  • Red chilies – 4
  • Ullutham paruppu/Urad dal – 1 tsp
  • Coconut (grated) – ¼ cup
  • Asafetida – ¼ tsp
  • Oil – 1 tsp

For seasoning –

  • Mustard seeds – 1 tsp
  • Ullutham paruppu/Urad dal – 1 tsp
  • Oil – 1 tsp

Procedure to make Podalangai Poricha Kuzhambu –

  • Cut the vegetable in semi circles, add salt, sambhar powder and enough water (to cover the vegetable) and cook until soft.
Snake gourd with turmeric and water in a bowl
  • Cook the thuvaram paruppu in pressure cooker until soft. Keep aside.
  • Fry all the ingredients mentioned above in about 1 teaspoon of oil and grind it into a smooth paste.
Grinding the ingredients in a mixer
Ingredients blend into paste
  • Once the vegetable cooks, add the ground paste and the cooked dhal and mix well.
Cooking the paste with Snake gourd in a cooker
  • Let the kuzhambu boil for few minutes until it thickens.
  • Season with mustard seeds and urad dal.
  • Serve the podalangai poricha kuzhambu hot with rice and a dollop of ghee.
Podalangai Porich Kuzhambu is served in a bowl

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Podalangai Poricha Kuzhambu in a Pot

Podalangai Poricha Kuzhambu | Snake Gourd Stew

The recipe that I chose today, Podalangai Poricha Kuzhambu, is a kind of Araichu vita kuzhambu made with snake gourd. Many other vegetables other than snake gourd could also be used, but this is a very commonly used vegetable in my house for this kuzhambu. 
No ratings yet
Print Pin Rate
Course: Appetizer, Soup
Cuisine: Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 People
Calories: 113kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pressure Cooker

Ingredients

  • 3 cups Snake gourd Chopped
  • ½ cup Thuvaram Paruppu/Red gram dhal Could also mix in some payatham paruppu/moong dal
  • ½ teaspoon Sambhar powder
  • to taste Salt
  • few Curry leaves

TO FRY AND GRIND TOGETHER –

  • 2 teaspoon Coriander seeds
  • 2 teaspoon Kadalai paruppu/channa dal
  • 4 Red chilies
  • 1 teaspoon Ullutham paruppu/Urad dal
  • ¼ cup Coconut Grate
  • ¼ teaspoon Asafetida
  • 1 teaspoon Oil

FOR SEASONING –

  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham paruppu/Urad dal
  • 1 teaspoon Oil

Instructions

  • Cut the vegetable in semi-circles, add salt, sambhar powder, and enough water (to cover the vegetable), and cook until soft.
  • Cook the thuvaram paruppu in the pressure cooker until soft. Keep aside.
  • Fry all the ingredients mentioned above in about 1 teaspoon of oil and grind it into a smooth paste.
  • Once the vegetable cooks, add the ground paste and the cooked dhal and mix well.
  • Let the kuzhambu boil for few minutes until it thickens.
  • Season with mustard seeds and urad dal.
  • Serve the podalangai poricha kuzhambu hot with rice and a dollop of ghee.

Nutrition

Calories: 113kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 156mg | Fiber: 4g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Fettuccine Alfredo (Classic and Creamy) Recipe
Karamani Vellam Sundal | Karamani Sweet Sundal »

Reader Interactions

Comments

  1. Srivalli says

    October 18, 2013 at 8:09 am

    I love MA books..I have all her books in eng version..and enjoy browsing through them..:)

    Reply
  2. Jayanthi Padmanabhan says

    October 15, 2013 at 9:02 am

    Nice, hearty Kuzhambu. I've been after this book for some time now. I couldnt find it in Landmark or Amazon. Any idea where I can find the "Cook and See" english version in Chennai?

    Reply
  3. nandoos Kitchen says

    October 08, 2013 at 6:48 am

    Very tasty podalangai curry. Delicious.

    On-going event: What's with my cuppa?

    Reply
  4. Sona S says

    October 08, 2013 at 6:12 am

    Delicious kuzhambu, sounds yummy with rice.

    Reply
  5. Chef Mireille says

    October 07, 2013 at 7:33 pm

    perfet poured over a bowl of rice

    Reply
  6. Pavani N says

    October 07, 2013 at 6:09 pm

    That is such a flavorful and delicious kuzhambu.

    Reply
  7. Yes Cook says

    October 06, 2013 at 6:29 pm

    tasty curry. i have never cooked snake gourd. wonder why?
    Thanks for sharing.

    Reply
  8. Manjula Bharath says

    October 06, 2013 at 3:45 pm

    wow thats a super flavorful and yummy kuzhambu 🙂 Tempting yumyum...

    Reply
  9. Priya Suresh says

    October 06, 2013 at 8:31 pm

    Droolworthy kuzhambu, even am a die hard fan of Meenakshi ammal's samaithu par, but unfortunately my book is in India, wish i have a copy of this book.

    Reply
  10. Swathi Iyer says

    October 06, 2013 at 7:26 pm

    Delicious poricha kuzhambu Sandhya, Love Samiathupar cook book. I am leaving the link of my new site,please visitZest South Indian Kitchen

    Reply
  11. Preeti Garg says

    October 06, 2013 at 5:45 pm

    So healthy wealthy recipe

    Reply
  12. Arthy Suman says

    October 06, 2013 at 7:32 am

    delicous kuzhambu...wowweee

    Reply
  13. Sapana Behl says

    October 06, 2013 at 6:20 am

    Delicious kuzambu ! I can imagine the flavors...

    Reply
  14. Harini-Jaya R says

    October 06, 2013 at 4:32 am

    Sounds very flavorful. Good choice! I have heard some very good reviews about this cookbook.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!