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Thursday, 6 March 2008

Pudalankaai (Snake gourds )Pooriyal

Snake gourds looks like hanging snakes, hence the name snake gourd. It is a subtropical plant grows very fast in warm climates and produces lots of gourds for a long time. Skin is light green is colour and flesh is hearty for curries.
Snake gourd is useful in restoring the disordered processes of nutrition. It is told it has cooling effect in the body. The juice of the fresh leaves is useful in heart disorders and also use for the treatment of jaundice.


Pudalankaai 200 gms
Channa Dhal 3 Tablespoon
Small onion (Shallots) 3 to 4
Green chili 3 (as needed)
Turmeric powder 1/4 Teaspoon
Mustard 1/4 teaspoon
Urid dhal 1/2 Teaspoon
Curry leaves little

  • Soak channa dhal in water for 15 to 2o minutes.
  • Scrap the pudalankaai (Snake gourds ) skin and slit it.
  • Remove the inside seeds and cut it inti small pieces.
  • Add oil to kadai when its hot add mustard seeds.
  • When mustard seed pops add urid dhal.
  • When it turns brown add chopped onions, curry leaves, green chili and turmeric powder.
  • Add soaked channal dhal and fry for 3 minutes.
  • Add the chopped pudalankaai (Snake gourds ) and add little water , salt.
  • Close the lid and cook it.
  • ts great with steaming with rice.

1 comment:

Anonymous said...

Good work. Keep it up. Post some desserts.