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    Home » Blogging Marathon » Pudalangai / Snake gourd Dry Curry

    Pudalangai / Snake gourd Dry Curry

    Posted on November 12, 2015 · Last Updated on November 12, 2015 · By Srividhya G · 20 Comments

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    Pudalangai or Snake gourd is one of my favorite veggie but after coming to US I didn’t try this veggie much. It wasn’t as tender as I get in India.  So started having love hate relationship with this veggie. :-) Last month my BFF’s mom prepared this subzi and that’s when I remembered this veggie again. We usually prepare kootu with this veggie but I wanted to try the dry curry. So I went with this no onion – no garlic curry and this go well with rice and also with roti.

    It is a simple curry with few spices. All you need to do the tadka and fry the spices in the oil and then add the veggie and cook till it becomes tender and soft. And the spices are coriander powder, red chilly chilli powder with turmeric. These three when combined with salt can create a great magic in food. The key thing here is your first fry the spices and then add the chopped veggie. 

    snakegourdcurry

    Ingredients:

    choppedpudalangai

    • Chopped Pudalangai / Snakegourd – 2 cups
    • Dhaniya / Coriander powder – 2 tsps.
    • Red chilly powder – 1 tsp
    • Turmeric Powder – ½ tsp
    • Salt – ¾ tsp
    • Ghee or Oil – 1 tbsp
    • Hing – ½ tsp
    • Cumin Seeds – 2 tsps
    • Water – 3 tbsps

    Steps:

    • Heat the kadai or pan and add oil or ghee.
    • Once it is hot, add the cumin seeds.
    • As they start to splutter add the hing and dry masalas. (Red chilly powder, coriander powder and turmeric powder).
    • Reduce to medium heat and fry for 30 to 45 secs and then add the veggie.

    masalafrying

    • Add salt and sprinkle some water.

    veggiecooking

    • Cover and cook for 3 minutes.
    • Check if the veggie is cooked and tender. If not sprinkle some more water, cover and cook for couple more minutes.
    • Now remove the lid and cook till the water meters evaporated.

    veggiecooking2

    That’s it.

    Notes:

    pudalangaicurry

    • When your frying the dry masalas, make sure the heat is in medium flame.
    • Don’t fry the masalas for more than minute. It might get burnt taste.
    • You can add the masalas later too i.e. after adding the veggie.
    • You can add onions and garlic too for more flavor. But I prefer it this way.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    BM_Logo

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    Filed Under: Blogging Marathon, Dry Curries Tagged With: Blogging Marathon, no onion no garlic pudalangai kai, pudalangai curry for roti, snake gourd curry

    Reader Interactions

    Comments

    1. Varada says

      May 07, 2016 at 7:41 am

      I am a fan of dry vegetable sides and I love this one.

      Reply
      • Srividhya G says

        May 08, 2016 at 10:59 pm

        Thanks a lot Varada.

        Reply
    2. Pavani says

      November 30, 2015 at 11:25 am

      This is a new way of cooking snake gourd. Will try it some time.

      Reply
    3. harini says

      November 21, 2015 at 5:47 pm

      I am not a great fan of this veggie but some varieties I can tolerate. I can try this for my husband though!

      Reply
    4. Suma Gandlur says

      November 16, 2015 at 3:47 pm

      This is one of my favorite veggies too and we add coconut as well to the curry. Your version too sounds delicious.

      Reply
    5. surekha @Dreaming Loud says

      November 16, 2015 at 12:01 pm

      It’s been years I ate snakegaurd. This looks pretty simple.The struggle would be to find snake gaurd in Cleveland :)

      http://dreaminloud.com

      Reply
    6. Rajani says

      November 14, 2015 at 1:13 pm

      There are so many ways that this simple vegetable can be prepared. I make it with a bit of cooked moong and with grated coconut.

      Reply
    7. Bharani says

      November 13, 2015 at 11:12 pm

      looks nice… husband likes dry fry this looks good will try this

      Reply
      • Vidhya@VVK says

        November 15, 2015 at 8:36 am

        Thanks and let me know how it turned out.

        Reply
    8. MyCulinarySaga says

      November 13, 2015 at 10:43 pm

      Love this :) I so miss all these veggies here

      Reply
      • Vidhya@VVK says

        November 15, 2015 at 8:36 am

        Thanks.. true. I miss certain veggies here too.

        Reply
    9. Priya says

      November 13, 2015 at 12:04 am

      I dont bother to have this fingerlicking goodness curry with some rice, delicious..

      Reply
    10. CHCooks says

      November 12, 2015 at 10:21 pm

      Wow Vidhya! this looks nice. I have not made this way! Will try it soon :)

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:46 am

        Thanks GB. This style goes well with phulkas. Do let me know how it turned out.

        Reply
    11. Aruna Panangipally says

      November 12, 2015 at 10:15 pm

      One of my favourite curries. The only thing is that I don’t add water but let it cook on its own. Cover the kadhai with a plate and add water on top of the plate. Takes longer but I like it that way.

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:47 am

        Ohhh. Thanks for that technique. Will try that way.

        Reply
    12. Sowmiasgalley says

      November 12, 2015 at 6:57 pm

      Healthy and flavorful curry…bookmarked it

      Sowmia – Sowmia’s Galley

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:47 am

        Thanks Sowmia

        Reply
    13. Traditionally Modern Food says

      November 12, 2015 at 6:30 pm

      I m not a big of this veggie so I buy it occassionally.. Ur version loks super interesting da

      Reply
      • Vidhya@VVK says

        November 13, 2015 at 7:48 am

        Thanks ma. After coming to US I am not trying this that often. But love this way. Its good for rotis and pulkas.

        Reply

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