Podavalangai / Snake gourd Poricha Kuzhambu - my mil's recipe
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Category
Sides
Cuisine
South Indian Meals
A simple snake gourd poricha kuzhambu which is more of a kootu / side. This is my mil's Tanjavur side recipe.
Ingredients
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Podavalangai / Snake Gourd - sliced thin
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Sambar Powder
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Turmeric Powder
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Toor dal - ½ cup to ¾ cup depending on veggie quantity
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Coconut oil
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Grated coconut
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Urad dal
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Coriander seeds
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Dry red chillies
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Jeera
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Black pepper
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Mustard seeds
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Fresh coriander for garnish
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Curry leaves
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Asafoetida
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Salt
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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.
Recipe Note
Remember, in my in laws’ house, this is a side. Not a main.
There are versions with tamarind added. This is not that one even though it may have the same name.
Pairs well with hot rice and a tangy rasam. Can be used a satvik side for rotis too.
You can also substitute the snake gourd with other veggies.