Podalangai Poriyal

Method

1. 1

   Prepare snake gourd: Wash 250g podalangai (snake gourd). Slice off both ends, cut in half lengthwise and scrape out seeds with a spoon. Slice into thin half-rounds.

2. 2

   Salt and squeeze: Add a pinch of salt to the sliced snake gourd. Mix and squeeze out excess water — this removes bitterness.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add snake gourd: Add squeezed snake gourd to the pan. Season with salt and half tsp turmeric.

6. 6

   Cook covered: Cover and cook on low heat 6-8 minutes until tender, stirring once midway.

7. 7

   Open and dry: Open the lid and cook on high heat 2-3 minutes to evaporate any remaining moisture.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Taste and adjust: Adjust salt. Podalangai poriyal should be pale green and dry.

10. 10

    Serve: Serve as a dry side dish with steamed rice, sambar and rasam for a Tamil Nadu meal.