Podalangai (Padavalanga / Snake Gourd) is one vegetable I always pick up from my vegetable-shopping trips to Little India. More than our love for the vegetable, the mere fact that it's not available in the supermarkets near our place makes me reach out for it each time.
The last time I bought it, I forgot another major ingredient that's required to make podalanga kootu. Coconut! I wasn't prepared to give up the texture of the channa dal either. Here's what I ended up. Something of a kootu with snake gourd but without the coconut and no need for any grinding. All hail lazy, quick recipes.
Snake Gourd / Podalanga Masala Recipe
Makes ~ 3 cups
Serves 2
Preparation time: 10mins
Cooking time: 30 mins
Ingredients:
2 cups of snake gourd, peeled, cleaned and cut into small squares
½ cup of channa dal / kadala paruppu
1 small of onion
1 teaspoon of jeera / cumin seeds
1 teaspoon of red chilli powder
¼ teaspoon of turmeric powder
1 pinch of hing / asafoetida
1 tablespoon of oil
¼ teaspoon of mustard seeds
2 dry red chillies
A few curry leaves
1 teaspoon of garam masala (optional)
How I Made It:
1. Add the chopped snake gourd pieces and the washed channa dal to a pan with 4 cups water. Bring to boil, add turmeric, and simmer until the snake gourd is cooked soft and the channa dal is firm yet crushes between your fingers. This will take about 10-15 mins. Ideally, let all the water evaporate while cooking. I don't like draining this water because you lose all the nutrients that way. If you still have excess water after the ingredients are cooked, just keep flame on high and let it evaporate while stirring constantly.
2. Heat oil in another pan and add the mustard seeds. When they pop, add the cumin seeds and let them sizzle for 5-6 seconds. Then add the red chillies and chopped onion. Cook until the onion pieces turn soft and transparents - about 3mins.
3. Now, add the red chilli powder, hing, curry leaves, and the cooked snake gourd / channa dal mix. Add salt, mix well, and cook on low fire until the ingredients come together, nicely roasted. If using, add garam masala and mix well before removing from fire.
Serve hot with rice and some kozhambu of choice.
NarMee
I normally use Podalanga only in Molagootal but decided to make it your way for lunch today!! My hubby who isnt a great fan of Podalanga really liked it and actually called me post lunch to say that! 😛 So,Thank you !
Nagalakshmi V
so sweet of him to do that. i am so glad you enjoyed the podalanga masala recipe. i must try podalanga molagootal soon!
Jayasri Ravi
Hi Nags, how are you?, It's been quite sometime I visited your space, it looks beautiful, My favourite curry, beautiful clicks too..
SJ
I make a simple dal with this veg and moong dal spritz lemon juice. Will try this one next time.
Priya
Love this simply delicious masala..
Happy Cook / Finla
This is one of my favourite vegetable, wish i got this here, and the dish looks droolie delicious.
jeyashrisuresh
simple curry and i always love to add channa dal to snake gourd curry and kootu. nice addition of onion too
Priya
One of my favorite veg!! Looks so yummy!! 🙂
Archana Chari
If I show this pic to my paati, she would say - parupu paakave azhaga iruku :), and may be even add to say the green and yellow is a good contrast :)such a nice pic. Ditto, on picking up because it is not available near by!
Hema
Looks so yummy, love podalanga..
RAKS KITCHEN
I have made only poriyal and kootu, tasted this style only in restaurants,sounds fabulous 🙂