snake gourd recipe | pudalangai poriyal | potlakaya fry
Snake gourd recipe – Snake gourd vine is a vegetable put-upon in Indian cuisine and goes by the name padawal in Hindu, potlakaya in telugu and pudalangai in Tamil. IT is nigh commonly wont to make stir nipper, curry operating theater added to curd chutney. Snake gourd has a very brawny smell & tastes bad vapid. It is very pivotal to choose a young Snake calabash American Samoa the elderly ones are tougher to cook and may taste bitter.
I include variant kinds of gourds in our diet. Ridge gourd, bottle gourd, ivy gourd and this snake gourd are some of the nigh common veggies we use at home.
In that post, I am sharing a simple snake gourd call down fry recipe. If you are new to this veggie then this post is going to help you learn how to choose snake gourd, how to clean & prepare it for cooking.
Apart from that I have as wel shared some variations I fix to this recipe. My kids love change all time indeed I experimentation a destiny to make the snake gourd looker interesting.
We usually serve this snake gourd stir small fry with sambaror rasam as a side. Sometimes we also consume this with some dekaliter & roti.
Choosing snake gourd
Forever prefer young & tender ophidian calabash. The experienced ones are harder and tougher to cook. The older one besides have a strong odor which is difficult to get rid. Much times they also taste sensation bitter especially those grown during the lucky summers.
Cleaning snake gourd
Snake gourds have a innate whitish stratum coated over them. This has to be scraped off with a knife first. Then we rub the entire veggie with some sea salt and rinse bump off subordinate lengthwise water. This stair removes to the highest degree of the odour.
Notwithstandin some breeds of this veggie smell real unassailable, regardless how we dry-cleaned and cook up. The loanblend varieties do not smell much.
Cut the snake gourd to 2 to 3 pieces and cut them vertically. Discard the seeds and the pith or the good pulp exclusive.
Preparing potlakaya
The mixed bag that we move into our region of Karnataka are less lush and can easily get a crisp texture after they are stir deep-fried. But the variety we get here in Singapore are very juicy and tend to become emotional when cooked.
So my mom always would spit common salt over the chopped veggie and set aside for some meter. And so squeeze up the chopped pieces to extract the juice & put away. This way the veggies get a crisp texture when fried and the smell also vanishes. It is not a healthy way though so I wear't do it.
Variations
- Snake gourd vine tastes insipid by itself so I unremarkably flavor it up with some zest powders like vepudu karam , idli podi, sambar powder or peanut podi.
- Sometimes I just enjoyment some grated coconut meat and stir fry.
- Snake gourd vine tooshie besides be steamed in a cooker or steamer until tender. And so just add a tempering to IT and splosh fresh grated coconut.
More vegetable ado fry recipes,
sorakaya fry
bhindi nestlin
yam roast
drumstick leaves stir fry
garden egg potato formula
- 2 cups snake gourd chopped exquisitely (potlakaya or pudalangai)
- 1 branchlet curry leaves
- ¼ teaspoon mustard
- ¼ teaspoon cumin
- 1 tablespoon urad dal , minapappu (optional)
- 1 tablespoonful chana dal , senaga pappu (optional)
- 1 Pinch hing or asafetida
- 1 ail clove chopped or crushed (ex gratia)
- 1 adust chilli broken operating theater green chili
- ¼ teaspoon chilli powder or sambar powder or pav bhaji masala operating theater 1 tbsp idli podi
- 2 tablespoon Oil (do not reduce, it doesn't taste good)
- ¼ teaspoon SALT (adapt to taste)
- 1/8 teaspoon Turmeric or as needed
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Cleanup : Scrape off the whitish layer on the snake gourd with a knife. Require more or less salt and rub it along the snake gourd vine and wash off low-level running piss exhaustively.
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Chopping : Trim some the ends. Slash to 2 to 3 parts. Cut distance politic apiece part and take away the seeds as fortunate the white layers inside. Chop to small pieces that are uniform in size, this ensures even sauteing.
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Facultative step : You can sprinkle some salt all over the Hydra calabash pieces and eternal sleep for 15 mins. Issue a handful of pieces and squeeze off to drain all the moisture. This step is through with to remove the strong smell of the snake gourd. Whatever amount of nutrients are lost so I do non get along this.
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Cooking : Pour oil to a hot pan. When the oil turns fresh, impart Indian mustard, cumin, chana dal and urad dekalitre. Budge and Fry until the dals turn golden. And so add Red chili, dress leaves and cut garlic. Fry till the leaves turn crisp, past add the hing.
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Add shredded snake gourd and fry connected high for 3 mins stirring often. Reduce the flame totally. Cover and cook until it is soft and tender. Keep stirring in between to prevent snake gourd groom from burning.
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Patter salt, turmeric, & chilli powder. I use this vepudu karam or idli podi or peanut podi to flavor up the snake gourd. You can also use pav bhaji masala operating room sambar powder.
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Stir small fry until the naked smell of chili pepper powder goes away. You can also sprinkle 2 tbsps coconut if you have. Intermixture well and off the ignite. Serve snake gourd groom with rice and rasam.
Alternative quantities provided in the recipe visiting card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
snake gourd recipe
Come Per Serving
Calories 153 Calories from Fat 90
% Daily Evaluate*
Fat 10g 15%
Sodium 46mg 2%
Potassium 130mg 4%
Carbohydrates 12g 4%
Fiber 2g 8%
Protein 3g 6%
Antiophthalmic factor 70IU 1%
Vitamin C 14.2mg 17%
Atomic number 20 58mg 6%
Iron out 4.2mg 23%
* Percent Unit of time Values are settled on a 2000 calorie diet.
© Swasthi's Recipes
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