Snake Gourd / Pudalangai is a common summer vegetable which has more water content in it. I love the taste of snake gourd. Some health benefits of it is
- High in water content, low in fat.
- It contains a lot of fiber.
- Snake Gourd juice is used to reduce heart pain and heart disorders.
- It is a good source of minerals and vitamins.
I have no idea why this name for this dish, but I absolutely love this curry. I made it a little spicy, you can reduce the spice levels according to your taste 🙂
Snake Gourd/ Pudalangai : one medium sized
Moong dal : 1/4 cup
Toor dal : 1/4 cup
Turmeric powder : generous pinch
Salt : 1 teaspoon
Coriander seeds : 1 teaspoon
Channa dal : 1 teaspoon
Urad dal : 1 teaspoon
Black Pepper whole : 1/2 teaspoon ( I used 1 teaspoon )
Red chili : 2 to 3
Grated coconut/Frozen unsweetened coconut : 2 teaspoons
Oil : 1 teaspoon
Oil : 1 teaspoon
Asafoetida : 1/4 teaspoon
Mustard seeds : 1/2 teaspoon
Urad dal : 1/2 teaspoon
Curry leaves : Few
Cilantro leaves : to garnish
- Heat oil 1 teaspoon in a pan. Add the items in to grind except coconut and when they change color, stop cooking and add coconut now. Cool down for few mins.
- Next in a pressure cooker, add moong dal, toor dal and the chopped snake gourd. Add water just to cover it and cook for 3 whistles.
- Now grind the above which has cooled down.
- Add the paste to the cooked snake gourd and lentils along with salt and boil for some time.
- Next heat 1 teaspoon oil in a pan and add items in to temper. Once it is ready mix it in the boiling curry. Stop and garnish with cilantro leaves.
Serve with hot rice/ Roti.
This method can be used with any veggies or mixed vegetables as well.