Sunday, December 11, 2011

Snake gourd curry/puttu/podalangai porial

  Podalangai (snake gourd) is a tropical vine with a strikingly long fruit. The vegetable has a distinct mild flavor and can be made in several dishes. This is one of the common recipes of this vegetable in South Indian cuisine.

Serves up to 2 persons
Preparation time:15-20 minutes


1 snake gourd
2 tbsp of coarsely powdered roasted gram
5 pearl onions
2 red chillies

pinch of turmeric 
1/2 tsp of sambhar powder
1/4 tsp of mustard
1/4 tsp of urad dhal
8 curry leaves
pinch of asafoetida
1 tbsp of oil
salt as required


1. Chop the snake gourd and onion in to small pieces.

2.In the preheated pan, add oil.  Once the oil is heated, add mustard and urad dhal, saute for a minute. Add curry leaves, as the mustard sputters add chopped onion. Saute for another minute.

2. Once the onion turns golden brown add the snake gourd, dried red chillies and salt. Saute well, then add the turmeric and sambhar powder along with 1/4 cup of water.

3.Close the lid. As the water evaporates, add roasted gram and 1 tsp of oil. Saute for 5 minutes in low flame.
4.Snake gourd puttu is ready.


  1. Hi,

    Thanks for posting this recipe. I haven't made this dish yet and look forward to it.

  2. Good luck! Please let me know how it turns out. Always eager to hear my readers feedback.



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