Podavalangai / Snake gourd Poricha Kuzhambu - my mil's recipe
South Indian Meals
Sides
A simple snake gourd poricha kuzhambu which is more of a kootu / side. This is my mil's Tanjavur side recipe.
Ingredients
- Podavalangai / Snake Gourd - sliced thin
- Sambar Powder
- Turmeric Powder
- Toor dal - ½ cup to ¾ cup depending on veggie quantity
- Coconut oil
- Grated coconut
- Urad dal
- Coriander seeds
- Dry red chillies
- Jeera
- Black pepper
- Mustard seeds
- Fresh coriander for garnish
- Curry leaves
- Asafoetida
- Salt
- Jaggery
Directions
Slice snake gourd. Add turmeric powder, 1 spn sambar powder .Pressure cook these - 1 whistle. Make sure that veggies are not mushy.
Roast with a little oil and grind to a paste - urad dal - 1 tbsp, red chillies 4-5 or to taste , coriander seeds 1 tbsp , black pepper ½ tsp , jeera 1 tsp . Add a couple of tbsp of grated coconut at the end and lightly roast that as well.
To a Kadai, add cooked veggies, ground masala paste, salt, a bit of jaggery. Cook for a few minutes. Add pressure cooked toor dal . Adjust consistency by adding water. Porichakuzhambu (this version) should be in a pouring consistency. Not like sambar, but not like koottu either.
Temper with coconut oil, mustard seeds, urad dal, jeera, red chillies, curry leaves, asafoetida . Garnish with chopped coriander.