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. 

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.

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

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.

• Cook the thuvaram paruppu in pressure cooker until soft. Keep aside.

• Fry all the ingredients mentioned above in about 1 tsp 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.

 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 | 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 tsp Sambhar powder
• ▢ to taste Salt
• ▢ few Curry leaves

TO FRY AND GRIND TOGETHER –

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

FOR SEASONING –

• ▢ 1 tsp Mustard seeds
• ▢ 1 tsp Ullutham paruppu/Urad dal
• ▢ 1 tsp 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 tsp 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!