Pudalangai Vengaya Kari | Masala Snake Gourd Curry | Gluten Free and Vegan Recipe

Hi Supermoms,

I have grown up eating garden fresh 'Pudalangai' aka Snake gourd. 

It is quite ubiquitous in South India. When we moved to the North, among so many other vegetables, we missed this one badly. But last couple of years, I am so excited to find them in our local markets. The variety that we get here is different. It is shorter, with stripes and is dark green in colour. Thankfully the taste is not so different 😀.

Our most favourite way of consuming the snake gourd is the Pondicherry Style Snake Gourd Kootu and also my mother's style  snake gourd dal for chapathi/roti. 

I have earlier shared the pudalangai poriyal recipe with coconut. Today, I am sharing the masala version with onions and garlic. You can omit garlic and use only onions if you like. 

When we are cooking three meals a day, we need new ideas to bring variety.

Add this Pudalangai Vengaya Kari to your weekday or weekend menu. A refreshing change for sure. 

Pudalangai Vengaya Kari :

Preparation time : 20 minutes

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup 

Ingredients :

350 gm snake gourd/ 4 cups snake gourd ( de-seeded and sliced thinly)

2 medium size red onions ( thinly sliced)

4-5 garlic cloves ( finely chopped)

Spice powders:

1/8 teaspoon turmeric powder

1/2 teaspoon jeera powder 

1 teaspoon coriander powder

1/2 teaspoon red chilli powder 

salt to taste 

To temper :

2 teaspoons coconut oil (or sesame oil)

1/4 teaspoon mustard seeds

1/4 teaspoon bengal gram/channa dal

1/4 teaspoon husked and split black gram/ urad dal 

1 dry red chilli ( halved)

1 sprig curry leaves (roughly torn)

Method:

1. Add half teaspoon salt to the sliced snake gourd . Mix and allow it to rest for 10 minutes.

2. Heat a kadai/wok or a heavy bottom wide pan over low flame.

3. Add coconut oil and temper with ingredients given under 'To temper'.

4. Now add the finely chopped garlic and fry till it turns light brown in colour.

5. Add the sliced onions and fry them over medium/high flame for 2-3 minutes .

6. When the onions start to brown, squeeze the excess water from the snake gourd and add it to the kadai/pan.

7. Add all the mentioned spice powders.

8. Taste and adjust salt quantity. 

9. Cover for a few minutes and cook till the snake gourd has cooked. 

10. Open the lid and fry for a few more minutes if you like to serve it more crispy.

Chef tip : You can add 1/2 teaspoon rice flour and another 1 teaspoon oil to make it crispier. 

Your delicious Pudalangai Vengaya Kari is now ready ! 

Happy Cooking !

With love,

Masterchefmom