Podalangai Curry | South Indian Dry Snake Gourd Curry
Podalangai Curry is one of the traditional sides for a Tamil Nadu meal. This Snake Gourd Curry is simple to make and can be make in about half an hour
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 4 people
Calories: 183kcal
- 4 cups Podalangai/Snake gourd About 1 large or 3 small ones chopped
- ¼ cup Payatham Paruppu/Split moong dal
- ½ cup Coconut Grated
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham paruppu/urad dal
- 3 Red chilies
- One sprig Karuveppilai /Curry leaves About 10 leaves
- ½ teaspoon Asafetida
- 1 tablespoon Oil
- to taste Salt
- 1 teaspoon Sugar Optional
Wash and clean the snake gourd and cut it vertically down in the middle.
You will notice that there are seeds in the middle with some fibrous membranes to protect the seeds. Use a spoon and scoop the seeds out. Now chop it into thin half-inch slices.
Boil the snake gourd with moong dal in enough water. Once the water starts to boil, add the salt and continue to cook.
Cook them just until al dente and then drain it in a colander.
Now heat oil in a sauté pan and add the mustard seeds, urad dal, red chilies, curry leaves, and asafetida.
Once the mustard seeds sputter, add the cooked vegetable and mix it well. Add the sugar, if using, and then cook until all the moisture disappears the curry looks dry.
Now add the grated coconut and mix it well one last time.
Serve the Podalangai Curry with rice and sambhar/rasam!
Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Sodium: 69mg | Potassium: 225mg | Fiber: 3g | Sugar: 4g | Vitamin A: 346IU | Vitamin C: 49mg | Calcium: 71mg | Iron: 5mg