Pudalangai varuval (Snake gourd fry) - Preparation time 10 to 15 mins
I like pudalangai fry very much when compared to pudalangai poriyal or kootu. You might also like this dish. Serve this dish hot because if kept and served it might become soft as pudalangai (snake gourd) is watery vegetable.
Ingredients:-
Snake gourd (pudalangai) - chopped to small cylindrical pieces of 1/2 inch thickness 1 cup
Salt - to taste
Chili - 1/2 tsp
Bengal gram flour (Kadalai mavu) - 2 tbsp
Rice flour (Arisi mavu) - 1 and half tbsp
Water - If required
Asafoetida (Perungayam) - a pinch
Oil - to deep fry
Preparation method:-
First in a bowl mix bengal gram flour, rice flour, chili powder, salt, asfoetida and check the spice and salt level.
You can keep this mixture permanently in an airtight box so that you can use it for fries and for making baji when you have a surprise visitors.
In a deep fry tawa heat required amount of oil to fry lady's finger.
Take a bowl add little chopped pudalangai and add the flour mixture as required using a spoon (don't hurry while cooking in kitchen. If you want the menu to be tasty you have to spend time). Let the flour mixture coat the vegetable.
When the oil is hot bring down the flame and add the flour coated snake gourd and fry slowly till it becomes slightly brown in color. If you cook in high flame the vegetable will become brown quickly but it wont be cooked well inside.
Transfer this to a plate with tissue paper to remove excess oil.
Repeat the pudalangai and flour mixing process and fry it.
When it is cool it wont be crispy try to serve immediately. Actually even before transferring to plate all will start eating and complete before you finish frying :-)
I like pudalangai fry very much when compared to pudalangai poriyal or kootu. You might also like this dish. Serve this dish hot because if kept and served it might become soft as pudalangai (snake gourd) is watery vegetable.
Ingredients:-
Snake gourd (pudalangai) - chopped to small cylindrical pieces of 1/2 inch thickness 1 cup
Salt - to taste
Chili - 1/2 tsp
Bengal gram flour (Kadalai mavu) - 2 tbsp
Rice flour (Arisi mavu) - 1 and half tbsp
Water - If required
Asafoetida (Perungayam) - a pinch
Oil - to deep fry
Preparation method:-
First in a bowl mix bengal gram flour, rice flour, chili powder, salt, asfoetida and check the spice and salt level.
You can keep this mixture permanently in an airtight box so that you can use it for fries and for making baji when you have a surprise visitors.
In a deep fry tawa heat required amount of oil to fry lady's finger.
Take a bowl add little chopped pudalangai and add the flour mixture as required using a spoon (don't hurry while cooking in kitchen. If you want the menu to be tasty you have to spend time). Let the flour mixture coat the vegetable.
When the oil is hot bring down the flame and add the flour coated snake gourd and fry slowly till it becomes slightly brown in color. If you cook in high flame the vegetable will become brown quickly but it wont be cooked well inside.
Transfer this to a plate with tissue paper to remove excess oil.
Repeat the pudalangai and flour mixing process and fry it.
When it is cool it wont be crispy try to serve immediately. Actually even before transferring to plate all will start eating and complete before you finish frying :-)
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