Pudalangai Puttu/ Pudalangai Poriyal, a simple stir fry made from snake gourd and chana dal. It tastes great as accompaniment for any South Indian meal. This recipe is from my grandma and everyone in our family likes it so much.
You may wonder why it's called "Puttu" instead of "Poriyal'', right? In Tirunelveli region/our family, if any vegetable is grated or thinly sliced and make stir fry with it, then we name it as "Puttu'', so you can find a lot of puttu recipe with vegetables in my blog like vazhakai puttu, carrot puttu, beetroot puttu.
Related : How to make Potato Podimas
Related : Vazhakkai Puttu / Raw Plantain Stir fry
Whenever I make pudalangai puttu, i remember an incident that Appa shared with us in our childhood. In Appa's childhood, one day Appa had a high fever and the doctor advised to take only kanji, that day aachi made this pudalangai puttu for lunch. Since Appa was very fond of it, without any one noticed, he went to the kitchen and had some pudalangai puttu and lay down in his bed like before.
Within a few minutes, he threw up the whole thing and that's when Aachi found out and scolded him. The next few days, Aachi kept a keen eye on him until the fever reduced completely. When he shared this incident we all had a good laugh at our home.
During my last trip, when Amma prepared this puttu for lunch, I recollected this incident to Appa, honestly he was so amazed that i still remember it after such a long time. Ok, enough with stories, let check out the recipe now :-) 
Pudalangai Puttu / Pudalangai Poriyal
Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Pudalangai/Snake gourd(medium size) - 1
Chana dal - 1 tbsp
Grated Coconut - 1&1/2 tbsp
Salt - to taste
To grind
Green chili - 2
Garlic - 1
Cumin seed - 1/2 tsp
Pearl onion -1
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Pearl onion (finely chopped) - 1
Curry leaves - few
Pudalangai/Snake gourd(medium size) - 1
Chana dal - 1 tbsp
Grated Coconut - 1&1/2 tbsp
Salt - to taste
To grind
Green chili - 2
Garlic - 1
Cumin seed - 1/2 tsp
Pearl onion -1
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Pearl onion (finely chopped) - 1
Curry leaves - few
Soak the chana dal for 30 mins, grind the ingredients listed under "To grind" into coarse mixture and set aside.
First cut the snake ground into half and then slice vertically and remove the seeds inside.
Then cut each piece of snake ground into thin strips and then cut into 1/2 inch pieces.
Heat the kadai with 1 cup of water and then add the chana dal & cook till the dal is half cooked, then add the snake gourd.
Give a good mix and then add the grounded chili mixture and salt into the snake gourd.
Cook till the snake gourd is soft, then finally add the grated coconut and give a good mix.
Now temper the ingredients listed under "To temper" and add into the snake gourd, mix well & switch off the flame.
Tasty Pudalangai Puttu is ready. Serve it with steam rice and your favorite curries.
Related : South Indian Kulambu Varieties
- Soaking dal helps to cook it easily.
- Slice the snake gourd thinly, it helps to blend with dal well.
- Adjust the chili as per your taste preference.
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