Podavalangai / Snake gourd Poricha Kuzhambu - my mil's recipe

Cuisine

South Indian Meals

Category

Sides

A simple snake gourd poricha kuzhambu which is more of a kootu / side. This is my mil's Tanjavur side recipe. 

Podavalangai / Snake gourd Poricha Kuzhambu - my mil's 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

  1. Slice snake gourd. Add turmeric powder, 1 spn sambar powder .Pressure cook these - 1 whistle. Make sure that veggies are not mushy.

  2. 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.

  3. 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.

  4. Temper with coconut oil, mustard seeds, urad dal, jeera, red chillies, curry leaves, asafoetida . Garnish with chopped coriander.

Podavalangai Poricha Kuzhambu

Poricha Kuzhambu with snake gourd
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