Snake Gourd Poriyal

         If you are in the lookout for a simple veggie stir fry dish, then you need to try out this South Indian style Snake Gourd Poriyal, which is very popular in Tamil Nadu. It is included in the menu platter / meal in any South Indian restaurant. Both healthy and nutritious, this is a very quick recipe with fresh grated coconut and chopped coriander leaves added to the end product. 

        This Poriyal is traditionally served as a side dish with curd-rice, sambar-rice or rasam-rice. However, you may also relish it with chapattis or any Indian flat bread.  So check out the step by step pictorial recipe to prepare this regional delicacy.

    

• 2-3 cups snake gourd
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 2 green chilies
• 1 tsp. split urad dal
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 cup fresh grated coconut
• 3 tbsp. coriander leaves, chopped 

           Trim both the ends of the snake gourd and scrape off the white part with a knife. Discard the seeds and slice it thinly. Steam for 8-10 minutes or till they are tender and keep aside. 

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, cumin seeds, curry leaves, dry red chilies and green chilies. Sauté for a few seconds.

          Add the steamed snake gourd slices and salt. Mix well and stir fry on a low flame for 4-5 minutes.

           When done, switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with rice or chapattis. 

                     Trim both ends of the snake gourd & scrape off the white part with a knife.

                     Discard the seeds and slice it thinly. 

                                  Steam for 8-10 minutes or till they are tender.

 

                                   Heat oil in a pan and temper with mustard seeds. 

                     After it stops spluttering, add urad dal, cumin seeds, curry leaves, dry red

                     chilies and green chilies. Sauté for a few seconds.

                         Add the steamed snake gourd slices & salt. Stir fry for 4-5 minutes.

                                 When done, add the coconut & coriander leaves. 

                                 Serve as a side dish with rice or chapattis. 

Snake Gourd Fry - Andhra Style

       
          Snake Gourd is very much common in Andhra Cuisine. They are prepared dry to be had as a side dish with rasam-rice or curd-rice. It is generally cooked with soaked and boiled chana dal. However, I prepared with roasted chana dal along with some sambar powder, chopped coriander leaves and grated fresh coconut. The amount of chili powder or fresh chilies can be adjusted depending on individual preference.

• 400 gms. Snake gourd, sliced
• 1/2 cup roasted chana dal (Bengal gram)
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies, slit
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. coriander powder
• 1 tbsp. sambar powder
• 1/2 cup coriander leaves, chopped
• 1/2 cup fresh grated coconut
• 1 tbsp. lemon juice
• 1 tsp. chopped coriander leaves to garnish 
• 1 tsp. grated fresh coconut to garnish

          Steam the snake gourd till soft. Keep aside.  Heat oil in a pan and temper with  mustard seeds. 

          After it stops spluttering, add the curry leaves, asafoetida and urad dal. Sauté till the dal changes colour.

          Now add the onion and garlic and sauté till light brown. 

          Add the steamed snake gourd, salt, roasted chana dal, turmeric powder, red chili powder, slit chilies, coriander powder, sambar powder and fry for 2-3 minutes or till well combined.

          Add the chopped coriander leaves, grated fresh coconut and lime juice. Mix well. Serve, garnished with coriander leaves and coconut.