Pudalankai poriyal (Snake gourd dry curry)

Pudalankai poriyal (Snake gourd dry curry) - preparation time 15 mins
Snake gourd will be not off much taste only the way we cook and present the dish makes interesting for eat. Try this one it will be an easy to cook recipe and healthy. The mung dal, urad dal with curry leaves will bring a nice aroma and taste to this dry curry.



Health benefits: Snake gourd is available through out the year. It is rich in iron, calcium, phosphorus content according to several articles and research. It contains more water content so it will remove dryness.


Ingredients:-
Pudalankai (snake gourd) - 2 small nos (if long means take 30 cms)
Mung dal - 3 tbsp
Water - Required amount
Salt - To taste
Red chili - 2 or 3 nos
Grated coconut - 2 tbsp
Curry leaves - 1 string
Sesame oil - 1 tsp
Urad dal - 1 tbsp
Mustard - 1/2 tsp

Preparation method:-
Remove the inner seed part or thread like thing from the pudalankai (snake gourd) and chop into small cubes.
Boil water in a vessel and add salt, mung dal & pudalankai (snake gourd). Cook till the vegetable is tender. By this time the dal will be cooked. If excess water drain it and use it for rasam/sambar.
In a tawa add oil, mustard to splutter. Now add chili and curry leaves. When chili is roasted add boiled pudalankai (snake gourd) and sortae till the remaining water drains.
Switch off the flame and add grated coconut. Mix well and serve with rasam or sambar sadam.
You can also take with phulka or chapati.