Snake Gourd South Indian Stir-fry (Pudalangai Portual/Thoran/Poriyal)

Snake Gourd(Hindi – Chichinda) is a unique vegetable.A slim long gourd with a coil at the end(signifying the name).This vegetable is mostly used in South India for the varied cuisine Kerala and Tamil Nadu offer.

When you buy Snake Gourd,look for firm gourds with whitish/greenish textures.Do not buy soft,brown or discolored gourds.Wash them well and slit them from the middle.There would be seeds inside so discard those and finely chop into small pieces for preparing the Stir-fry.

Cutting the Snake Gourd

This dish is wonderful with Sambar and rice,with rice alone or even with hot Rotis or Paranthas!

Preparation Time – 20 minutes

Makes – 3-4 servings

INGREDIENTS

2 Medium sized Snake Gourds(approx 300 gms)

1/2 Coconut – grated/1/2 cup dry/desiccated coconut

2 tbsp Refined Oil

1/2 tsp Mustard Seeds(Rai)

1 dried red chili

2 green Chilies

1 tsp Turmeric Powder(Haldi)

Salt to taste

3-4 Fresh/dried Curry leaves

METHOD

For the Coconut paste:

If using Desiccated Coconut,immerse 1/2 cup of dry Coconut in 1/4 cup hot water for 15 minutes.If using fresh Coconut then use as it is.In a small grinder jar,add the green Chilies and Coconut.Pulse till they become a nice paste.Keep aside.

Make the stir-fry:

Chop the Snake Gourd.Heat Oil in a pan and add the Mustard seeds and the dried red chili-torn in half.After the seeds pop,add the Gourd pieces,turmeric powder and salt.Stir fry and cover to cook till the Gourd is soft and cooked.

Add the Coconut Paste here and stir to mix well.Let it cook on slow flame till the Coconut has merged with the Gourd and a nice aroma emanates.Add the curry leaves and cook for 3-4 minutes more.

Serve hot.