Pudalangai Kulambu

Today’s curry recipe is one of the dishes that I like a lot – pudalangai kulambu or snake gourd curry.

Pudalangai Kulambu

Time taken: 30 mins

Serves 2 or 3

Pudalangai KulambuIngredients:

  • Snake gourd – 1 cup, chopped
  • Onion – ½ , chopped
  • Fenugreek seeds – 2 tsp
  • Curry leaves – 1 sprig
  • Tamarind – ½ cup
  • Coconut milk – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Low fat oil – 2 tbsp

Method:

  1. Heat 1 tbsp oil in a pan and fry the onion and fenugreek seeds for a couple of minutes.
  2. Then, add another tbsp oil to the pan and add the chopped snake gourd and curry leaves. Continue frying for a few minutes.
  3. Add the tamarind and milk to the pan, together with the curry powder and salt to taste. Let the curry cook for about 10 – 15 mins over medium heat.
  4. Remove pan from stove when the gravy thickens.
  5. Serve warm with rice or pittu.

Recipe source: Raji Thillainathan.

Dhal with Snake gourd

Today’s recipe is another snake gourd curry that my mother occasionally makes.

Dhal with Snake gourd

Time taken: 30 mins

Serves 4

Dhal with Snake gourdIngredients:

  • Mysore dhal – ½ cup
  • Pudalangai/ Snake gourd – ½ cup, chopped
  • Green chillies – 2
  • Onion – ½
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Rampe leaf/ pandan – 1 or 2 inch
  • Coconut milk – ¼ cup (optional)
  • Turmeric powder – ½ tsp
  • Crushed chillies – 1 tsp
  • Pepper – ½ tsp
  • Salt, to taste
  • Low fat oil – 2 tbsp

Method:

  1. Clean the snake gourd and finely chop it.
  2. Heat the oil in a pan and fry the chopped onion, green chillies, fennel seeds for a minute before adding the finely chopped snake gourd, curry leaves and rampe leaf. Cook for about 5 mins over low heat.
  3. Rinse the dhal and add the dhal to the pan. Stir and add a cup of water and let the dhal and snake gourd cook.
  4. Once the water has almost dried up and the vegetables have been cooked, add coconut milk. If you do not wish to use coconut milk due to cholesterol issues, simply add a ¼ cup of water or any alternative non-dairy milk of preference instead.
  5. Add the turmeric powder, crushed chillies, pepper and salt to taste to the pan. Mix well and cook for about 5 mins.
  6. Serve warm with rice.

Recipe source: Raji Thillainathan.

Fried Snake Gourd

I have always been quite fond of pudalangai/ snake gourd (scientific name: trichosanthes cucumerina). While it is cooked in different ways, my favourite is pudalangai kulambu – the recipe of which I will share when my mother cooks it. In the meantime, here is my mother’s recipe for fried snake gourd.

Pudalangai Varai/ Fried Snake gourd

Time taken: 20 mins

Serves 3

Fried snake gourd

Ingredients:

  • Pudalangai/ Snake gourd – ½ cup, chopped
  • Red chillies – 1 or 2
  • Onion – ½
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Crushed garlic – 1 tsp
  • Coconut – 2 tbsp, freshly scraped
  • Turmeric – ¼ tsp
  • Salt and pepper, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Clean the snake gourd and chop it up finely. Mix some salt and keep aside.
  2. Heat a tbsp oil in a pan and fry the chopped red chillies, onion, fennel seeds and curry leaves for 2 mins.
  3. Add the finely chopped and salted snake gourd to the pan and continue stir-frying for 5 mins.
  4. Add 1 cup of water and season with salt to the pan. Cover and let the snake gourd cook till the water dries up.
  5. Remove the cover and add the crushed garlic, freshly scraped coconut and turmeric powder. Season with salt and pepper, as per your taste. Mix well and let it cook for 2 mins.
  6. Serve hot with rice.

Recipe source: Raji Thillainathan.