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
Rasam
Plain Rice
Curds
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
Usha says
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.
Sona S says
Delicious and healthy poriyal.. And the whole thali looks inviting and delicious..
FlavorsAnd ColorsByAparna says
Superb inviting thali there ..yummy poriyal
Shobha says
I love any kind of poriyal... goes well with dal chawal or curd rice..
Priya Suresh says
Very delicious side dish, love simply with a bowl hot piping rasam rice.
Arthy shama says
This, I used to make often. Love their combo and thali looks awesome 🙂
Pavani N says
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.
Chef Mireille says
whole platter looks amazing - snake gourd I tried once and wasnt a big fan - but maybe it was just that recipe - should try it again