link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: PODAVALANGAI CURRY (Snake Gourd Curry)

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Friday, July 15, 2005


Podavalangai (Snake Gourd) is also known as Podalangai in South and Padval in some western parts of India.
Snake gourd is good for abdominal disorders like constipation and dysentery. It is good for fevers, liver and spleen disorders.

Podavalangai (Snake Gourd) - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp

Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.

Cut the tips of the Snake gourd, cut them into halves, slit them vertically into 2 halves and deseed them. Cut them into French fries like strips and then chop the strips into smaller cubes. Wash the chopped vegetable.

In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add the red chillies and the udad dal, wait till udad dal is light pink in colour, add the chopped snake gourd. Mix well. Now add turmeric, asafetida and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Snake gourd has a tendency to cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add freshly grated coconut, mix well and serve hot with Chappati or Rice.

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