Snake Gourd is also known as Serpent Gourd because of it’s slim and long look. It is called as Pudalankai in Tamil. This is used more in south Indian cooking and tastes good in poriyal and in kootu. It is available in different shapes like long, short and in different colours like green or silvery gray or striped with green and white colour.
Here I have prepared Snake Gourd (Pudalankai) Poriyal by mixing Bengal gram. This traditional poriyal is prepared often in my home, as this is very light and tastes nice.
Serves: 4 to 6
Cooking time: 20 minutes approximately
- Snake gourd chopped – 500 gms
- Bengal gram – ⅓ cup
- Coconut grated – 1 table spoon
- Onion chopped – 1 no (optional)
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Red chilli broken – 3 no
- Curry leaves – few
- Oil – 1 tea spoon
- Boil Bengal gram as soft and just done (I did it in pressure cooker).
- Heat a pan with oil and do the seasoning; add chopped onion and fry till transparent; add snake gourd, salt and mix well; sprinkle handful of water, cover and cook till snake gourd is soft and cooked.
- Now add boiled Bengal gram, grated coconut; mix and stir for few seconds.
- Serve with rice as side dish.
- Instead of Bengal gram you can use split green gram also.