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Dry Snake Gourd Curry
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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
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 4 people
Calories: 183kcal

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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