Snake Gourd Lentil curry | Malar's Kitchen

Tags

Poricha Kuzhambu, Pudalagai, Pudalangai Kuzhambu, Pudalangai Poricha Kuzhambu, Snake Gourd, Snake Gourd curry, Snake Gourd Lentil curry, Snake Gourd recipe

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 🙂

Ingredients:

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

Method:

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.