Snake Gourd Dhal Fry, Pudalangaai Paruppu poriyal, Easy side dish recipe for Rice Varieties

 Snake gourd dhal fry is such a delicous side dish that can be served with any rice varieties. Generally we make snake gourd poriyal by adding moong dhal and koottu with channa dhal and we add coconut gratings for additional taste and flavour. But this snake gourd dhal poriyal/ fry is different one. 

We can say it as the combination of paruppu usili and spicy poriyal. I learnt this recipe from my hubby's friend. this snake gourd fry is our family favourite and we can eat it as it is. that much tasty poriyal.

 Actually i have removed the poriyal from flame once it gets cooked fully. But the actual recipe will be more crispy in texture,and the snake gourd itself wont be visible that much in the poriyal.

Ok now coming to the recipe.  

Snake Gourd Dhal Fry

SOAKING TIME:  1 hour | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE:  SOUTH INDIAN

SERVES:  3 PERSONS

 

INGREDIENTS:

250 grams snake gourd

1/2 cup channa dal

1 medium sized onion(finely chopped)

1 teaspoon fennel seeds

1/2 teaspoon mustard

5 Garlic pods

1 inch piece ginger

1/2 teaspoon turmeric powder

1 teaspoon red chilli powder

2 teaspoon coriander powder

Few curry leaves

1 tablespoon oil

Salt to taste

 

VIDEO RECIPE LINK: https://youtu.be/JHVtWAOnH6Y

PREPARATION:

Remove the center part and then chop the snake gourd in to very fine pieces

Soak 1/2 cup Channa dhal in water for 1 hour

 

METHOD:

Drain the water completely from the soaked dhal

Add the fennel seeds and them grind into coarse paste without adding water(Just give few pulses in the mixie)

Add oil in a heavy bottomed pan.

Add mustard seeds and let it splutter.

Then add the onion and saute well.

Add little salt to fasten the cooking of onion.

Then add the crushed ginger & garlic and curry leaves and saute well.

Once the onion are sauted well add the ground dhal paste.

saute well till the dhal is half cooked.

Then add the chopped snake gourd, and stir well.

Break the dhal lumps if any and stir well.

Then add salt, red chilli powder, coriander powder, turmeric powder and mix well.

Then cover with a lid and cook the dhal and snakegourd in low flame.

Stir in between to avoid burning at the bottom.

Once the vegetable and dhal are cooked, remove from heat and serve with any rice varieties.

 

NOTES:

 

. 1. You can even soak the channa dhal in hot water for 15 minutes in

case of preparing immediately

2. Chopping the snake gourd into very finepieces is important for

easy cooking and good taste.

3. You can even prepare thuvaiyal/chutney using the center part of

 the snake gourd.

4.The flame should be in low while cooking the dhal and snake gourd to

avoid burning

5. Close with a lid and let the vegetable to cook, the water forms by

the steam itself will be enough to make the vegetable to cook.

No need to add water additionally.

6. You can even make this fry into more crispy by letting it to cook for

more time.

 

 

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Remove the center part and then chop the snake gourd in to very fine pieces

Soak 1/2 cup Channa dhal in water for 1 hour

Drain the water completely from the soaked dhal

Add the fennel seeds and them grind into coarse paste without adding water(Just give few pulses in the mixie)

Add oil in a heavy bottomed pan.

Add mustard seeds and let it splutter.

Then add the onion and saute well.

Add little salt to fasten the cooking of onion.

Then add the crushed ginger & garlic and curry leaves and saute well.

Once the onion are sauted well add the ground dhal paste.

saute well till the dhal is half cooked.

Then add the chopped snake gourd, and stir well.

Break the dhal lumps if any and stir well.

Then add salt, red chilli powder, coriander powder, turmeric powder and mix well.

Then cover with a lid and cook the dhal and snakegourd in low flame.

Stir in between to avoid burning at the bottom.

Once the vegetable and dhal are cooked, remove from heat and serve with any rice varieties.

Do try this recipe and please don’t forget to give your feedback in comments.

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