Pudalangai Kadalai Paruppu Poriyal | Snakegourd Chana dal Stir Fry

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Today was another simple lunch meal with seasonal vegetables used. We made mango rice along with snakegour poriyal and greens stir fry with moong dal. The snakegourd today is made with chana dal. Adding the dal makes this very healthy and I hardly added more a teaspoon of oil.

We make Snakegourd with different dals, one with moong dal tastes great as well.

Today’s lunch was

Mango Rice
Pudalangai Kadalai Paruppu Poriyal
Sirukeerai pasiparrup poriyal
Plain Rice
Andhra Mango Pickle
with Semiya Payasam


Pudalangai Kadalai Paruppu Poriyal

Ingredients Needed:

Pudalangai / Snakegourd – 2 cups
Chana dal – 1/2 cup
Red Chilies – 2 medium
Mustard Seeds – 1/2 tsp
Curry leaves handful
Coconut, grated – 2 tsbp
Hing – a pinch
Salt to taste
Oil – 1 tsp
Red Chili flakes – 1/2 tsp

How to make Pudalangai Kadalai Paruppu Poriyal

Wash and soak the chana dal for atleast an hour.

Wash and prep the snakegourd. Chop the snakegourd into thin pieces.

Heat a non stick pan with oil, add hing, mustard seeds, Urad dal, curry leaves. Saute well. Then add the drained chana dal, add the snakegourd pieces.

Simmer and cover with lid. Cook for 15 mins. Once the snakegourd becomes tender, add the grated coconut, red chili flakes.

Serve with rice.

This goes for the May Week 4, Cooking from Cookbook Challenge  Group

Pudalangai Kadalai Paruppu Poriyal | Snakegourd Chana dal Stir Fry

Cuisine Tamil Nadu
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  1. That is one awesome thali. I usually make only two curries, stir fry and the other a gravy or rasam. Your thali is a feast to me which happens only when I have guests over. I have eaten snake gourd moong dal poriyal but not with chana dal. Looks good.

  2. That is one filling and yummy looking thali Valli.
    My mom makes all kinds of different curries with snake gourd, but I rarely buy it here since it is way too expensive. Adding dal makes it so much more nutritious and delicious.

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