Friday, September 4, 2009

Podalangai Curry

Also called Snake Gourd, the narrow, soft-skinned fruit can reach 150 cm long. Its soft, bland, somewhat mucilaginous flesh is similar to that of the luffa and the calabash. It is most popular in the cuisine of South Asia and Southeast Asia. The shoots, tendrils, and leaves are also eaten as greens.

2 Podalangai
¼ cup Moong dal soaked
½ cup Coconut grated
1 tsp Oil
½ tsp Haldi
1 tsp Urad dal
1 Red chilli
Salt to taste
1 tsp Mustard seeds


Wash and cut the podalangai into small pieces.
Soak the moong dal for 10-15 mts. Take oil in a pan, add mustard seeds and let it splutter. Add urad dal, red chilli and saute till brown. Add podalangai, moong dal, haldi, salt and little water. Cook till done with cover. After done, remove from fire, add coconut and serve hot..