Podalangai Poriyal

Ingredients

• - 250g snake gourd
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Salt and squeeze: Add a pinch of salt to the sliced snake gourd. Mix and squeeze out excess water — this removes bitterness.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add snake gourd: Add squeezed snake gourd to the pan. Season with salt and half tsp turmeric.
6. Cook covered: Cover and cook on low heat 6-8 minutes until tender, stirring once midway.
7. Open and dry: Open the lid and cook on high heat 2-3 minutes to evaporate any remaining moisture.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Taste and adjust: Adjust salt. Podalangai poriyal should be pale green and dry.
10. Serve: Serve as a dry side dish with steamed rice, sambar and rasam for a Tamil Nadu meal.