A poriyal that has a simple taste,one of my hubby’s favorite. We mix this poriyal with hot rice and sesame oil/ghee and enjoy. Yesterday we had a friend at home for lunch. So I made little more than usual. I made chayote sambar,pepper rasam,cabbage kootu and masala vadai along with this.
Snake gourd needs some preparation before cooking,which I always enjoy doing…Some veggies needs more work to be done when compared to the others. But,I always love doing those special preparation part, and enjoy cooking that veggie. Snake gourd is one among the veggies I love to cook.
I took the pictures in hurry,especially the final pictures as I was expecting the friend.But still I managed to take step wise pictures to ensure that it should be helpful to the beginners 
.
Ingredients:
| Snake gourd | 2, medium in length |
| Moong dal/paasi paruppu | 1 tblsp |
| Coconut | 3-4 tblsp |
| Salt | As needed |
| Onion | 1 no. |
To temper:
| Oil | 1 –2 tsp |
| Mustard | 3/4 tsp |
| Urad dal/Ulutham paruppu | 1 tsp |
| Red chillies | 2 nos. |
| Curry leaves | 1 sprig |
Method:
- Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step,do only if desired.
- Cut the snake gourd into tubes and halve the tubes vertically as shown below.
- Remove the centre soft portion with a cutlery knife and wash the snake gourd.
- Stack two,three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.
- Mix well,the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.
- Keep aside for 10 – 15 minutes, the mixture will ooze out water.
- Squeeze out the excess water,you will get a lot of water. Keep aside.
- Heat kadai with oil and temper with the items given under the “To temper” table.
- Add the chopped onions and fry till transparent.
- Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
- Mix in the coconut and stir well for a minute and transfer to the serving dish!
Note: Squeezing out the excess water gives a dry poriyal,so make sure you squeeze out the excess water!
poriyal is my fav too..U made it well and retained the actual green color..
ReplyDeletethis and kootu are the only two ways i make snake gourd :)
ReplyDeleteLovely poriyal. one of my favorites :)
ReplyDeleteLooks lovely, i love snake gourd but don't get good ones here.
ReplyDeleteSimple and Delicious poriyal dear:)
ReplyDeleteLooks simple and yummy.
ReplyDeleteLovely curry and step by step instructions
ReplyDeleteThis is not my fav veggie, but still want to try ur version as it looks tempting :)
ReplyDeleteWow this is ma fav....
ReplyDeleteI love this..recently only I prepared this and is der in my drafts...very colorful veggie naa
ReplyDeletehey raji,
ReplyDeleteAdding moong dal is new to me :) Thanks dor the tip, poriyals are damn yummy Ilove them anytime :)
Simple & really healthy one...looks good too
ReplyDeletevery nice, i too like this a lot..But iam not getting this veggie here.:(
ReplyDeleteSimple and delicious Poriyal.Very difficult to get it here:(
ReplyDeletethat's a fiber-rich delight; I love podalanga (snakegourds) and your menu for your friend is all perfect but where is the payaassam for the vadai, hehehehe?
ReplyDeleteI do the same too with snake gourd,simple but yet a delicious poriyal..
ReplyDeleteThanks for the tip actually...I make it quite similarly...looks yumm
ReplyDeleteAkal,
ReplyDeleteI thought I should not specify,but since u asked I am telling,he s a sugar patient...
Very nice Raks... You always present it well...
ReplyDeleteLooks perfect Raks, as always! I also make it the same way except for onions!!
ReplyDeleteI make in the same way,but i never add onions.Looks quite interesting,especially the process before making the poriyal
ReplyDeleteNice click raji.
This veg is one of my favourite, it is a real pity we don't get them here.
ReplyDeleteNice click and perfect with rice...
ReplyDeletelooks so nice...
ReplyDeleteIam going to try this next time. Dont tell, that you took pictures in hurry, they looks perfect to make me drool:)
ReplyDeletesimple nice recipe
ReplyDeleteLooks inviting... must taste great with sambar rice :-)
ReplyDeleteWe don't get good snake gourd here, I want this poriyal :)
ReplyDeleteI like the way you present your food, nice step by step pictures dear. But hardly find this veggie here.;(
ReplyDeleteI love this poriyal but unfortunately the snake gourd we get here are quite expensive and super moradu... :(
ReplyDeleteLooks awesome raks - i'd love it with plain rice too.
raji, most of your recipes reminds me of my mom's. looks too good.
ReplyDeleteNice tempting poriyal raks:)
ReplyDeletetwo veggies I luv..drumstick n this snake gourd..i use a poriyal podi for this poriyal n skip coconut,onion n moong dhal..hehheh..that is totally a diff way from mine n looks delicious...
ReplyDeletewonderfully made such awesome pics...your blog is exemplary
ReplyDeleteone of our favourites too!
ReplyDeletelovely poriyal..., i too make the poriyal almost the same wa.., but dont squeeze the water :)
ReplyDeleteLoves it,similar way i will do
ReplyDeletelovely clicks, I love snake gourd poriyal, just yesterday i made kootu!!
ReplyDeleteLooks good and yummy.I love poriyal,rice and papad
ReplyDelete.
looks soooo tempting!! Gorgeous.
ReplyDeletelove the pics ...i tried its chutney ones but never tried making sabzi before..good that you shared step by step pics..gr8 work yaar
ReplyDeleteLooks tempting and delicious!!My fav poriyal..reminds me of my mom..she use to do it often.:)
ReplyDeleteA simple, homely poriyal with wonderful elaborations!..Lovely!
ReplyDeleteWow looks beautiful!!!!
ReplyDeletesimple and yummy.. i love snake gourd..
ReplyDeleteWow...that's an yum recipe...i never tasted snake gourd till now..i too enjoy cutting, cleaning and chopping...
ReplyDeletePassed by your blog and loved it. Your pics are awesome. Recipes are very inviting. Thanx for sharing.
ReplyDeletePeep into mine when you find time.
Chitchat
http://chitchatcrossroads.blogspot.com/
Lovely and fresh and a great treat with some dal and hot rice. Love your illustration...
ReplyDeleteSoma(www.ecurry.com)
Why remove the core?
ReplyDeleteHow will snake gourd get cooked? Dont you have to add water to the pan after adding snake gourd?
ReplyDeleteMadam, if u squeeze out the water from the veg, all the nutritious value of the veg, goes in vain. We should never squeeze out the vegetables even bitter gourd.
ReplyDeleteTried this recipe today..simply delicious even without squeezing water (just drained) and adding onions..thanks a lot..
ReplyDelete