Pudalangai (Snake Gourd) Poriyal Recipe

Name: Pudalangai (Snake Gourd) Poriyal Recipe
Prep time: 20 s
Cook time: 20 s
Total time: 42 s
Yield: 1
Ingredients: 1 Sachet MAGGI Masala-vin-Magic; 0.5 Kilogram Pudalangai (Snake Gourd); 2 Tablespoons Oil; 1 Teaspoon Mustard Seed; 1 Teaspoon Cumin Seeds; 1 Teaspoon Urad Dal; 1 Teaspoon Chana Dal; 4 Cloves Garlic (Chopped); 2 Units Green Chillies (Chopped); 1 Unit Onion (Chopped); 10 Units Curry Leaves; 1 Pinch Salt (To Taste); 1/2 Cup Fresh Coconut (Grated)

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42 Min

Easy

Ingredients

1 Sachet

MAGGI Masala-vin-Magic

0.5 kg

Pudalangai (Snake Gourd)

2 Tablespoons

Oil

1 Teaspoon

Mustard Seed

1 Teaspoon

Cumin Seeds

1 Teaspoon

Urad Dal

1 Teaspoon

Chana Dal

4 Cloves

Garlic

Green Chillies (Chopped)

Onion (Chopped)

Curry Leaves

1 Pinch

Salt (To Taste)

0.5 Cup

Coconut

Copy

Nutrition Value

Carbohydrates

35.87 g

Energy

819.48 kcal

Fats

49.87 g

Protein

11.87 g

Information per serving

Step 1
20 Min

Scrape off the whitish layer on the pudalangai, wash well. Cut lengthwise and remove the seeds and then chop finely.
Step 2
8 Min

Heat oil in a karahi, add the mustard seeds, when they begin to splutter add the cumin seeds, urad dal and chana dal. Fry till the dal turns golden brown, then add garlic, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.
Step 3
9 Min

Now add the chopped pudalangai and salt, stir fry on a high flame for three minutes, stirring continuously. Cover and cook on a low flame till soft and tender. Once cooked, stir fry on high flame till all the water dries up.
Step 4
3 Min

Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.
Step 5
2 Min

Serve hot with steamed rice and Sambhar.

Step 1 of 5

Scrape off the whitish layer on the pudalangai, wash well. Cut lengthwise and remove the seeds and then chop finely.

Step 2 of 5

Heat oil in a karahi, add the mustard seeds, when they begin to splutter add the cumin seeds, urad dal and chana dal. Fry till the dal turns golden brown, then add garlic, green chillies, onions and curry leaves. Sauté till the onions turn soft and transparent.

Step 3 of 5

Now add the chopped pudalangai and salt, stir fry on a high flame for three minutes, stirring continuously. Cover and cook on a low flame till soft and tender. Once cooked, stir fry on high flame till all the water dries up.

Step 4 of 5

Add the MAGGI Masala-vin-Magic and grated coconut, mix well and sauté for 2-3 minutes on a low flame.

Pudalangai (Snake Gourd) Poriyal Recipe

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Pudalangai (Snake Gourd) Poriyal Recipe

Ingredients

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Nutrition Value

Instruction

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Recipe PDF

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