Pudalangkai Thuvatal - Snake Gourd Stir Fry

#PudalangkaiThuvatal - #SnakeGourdStirFry : #Pudalangkai - #snake gourd is a watery vegetable suitable for making koottu and #thuvatal and liked by all.
When this vegetable is being chopped, a liquid comes out of the chopped pieces. Whenever stir fry of this vegetable is prepared the liquid is squeezed out before adding into the kadai. The stir fry becomes soggy even after squeezing out the water. In order to avoid this split green gram is mixed with chopped snake gourd and allowed to stand for half an hour. The green gram gets soaked in the liquid comes out of the chopped snake gourd. Then stir fry is prepared and we get dry and tasty curry.

Ingredients :
Pudalangkai                          : 1/4 kg
Green gram dhal                   : 2 tblsp
Onion                                    : 1 small size
Coconut scrap                       : 2 tsp

For tempering :
Mustard sees                       : 1/2 tsp
Urad dhal                            : 1 tsp
Red chilly                           : 1 or 2
Curry leaves ( optional )     : 8 to 10
Oil                                       : 1 tsp

Method :
Slit pudalangkai lengthwise into two and remove the seeds.
Nicely chop into thin pieces. Dice the onion.
Take the green gram dhal ( moong dhal ) in a wide mouthed vessel.
Wash the dhal and drain the water completely.
Now transfer the chopped vegetable into the vessel containing washed dhal  [ lentil ] and add enough salt.

Mix well and  keep aside for half an hour.
The water oozes out and the lentil gets soaked by this water.

After half an hour keep a kadai with oil on stove over slow flame.
When the oil becomes hot splutter mustard seeds and then add broken red chilly pieces, urad dhal and curry leaves in the order.
When dhal becomes golden color add diced onion.
Saute till the onion turns slightly pink in color.
Squeeze out excess water of the vegetable and then add.

Saute well and close with a lid and cook till the vegetable becomes tender.
In between open the lid and stir well with a ladle.

Now add coconut scrap and adjust salt.

Saute for few seconds and transfer into a serving bowl.

Relish with hot white rice mixed with sambar  or rasam .





Other recipes you might like to try

radish keerai poriyal

Murungaikeerai thuvatal

Radish lentil Stir Fry

Cluster Beans Lentil Masala Curry

Urulaikizhangu [ Potato ] podimaas

Go to the link given below to see poriyal / thuvatal varieties

Poriyal / Thuvatal - Stir fry

For other dry and masala curry varieties

Dry and Masala Curry