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Snake Gourd / Pudalangai is a common summer vegetable which has more Β 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 πŸ™‚



Snake Gourd/ Pudalangai : one medium sized
Moong dal : 1/4 cup
Toor dal : 1/4 cup
Turmeric powder : generous pinch
Salt : 1 teaspoon

For grinding:

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

To temper:

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.

Pudalangai_poricha_K_ing Pudalangai_poricha_K_ing_1 Pudalangai_poricha_K_making

Serve with hot rice/ Roti.

This method can be used with any veggies or mixed vegetables as well.