Pudalangai Poriyal | Snake Gourd Stir Fry
Authentic South Indian Food Creator · Home Chef
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Pudalangai Poriyal is a beloved South Indian stir fry made with snake gourd, a long and tender vegetable that has been a staple in Tamil kitchens for generations. Known as pudalangai in Tamil, this humble vegetable belongs to the gourd family and is celebrated for its mild, slightly sweet flavour and soft texture when cooked. This simple yet wholesome poriyal is a classic side dish from Tamil Nadu cuisine, typically served alongside steaming hot rice, sambar, and rasam as part of a traditional South Indian meal.
Tamil families across the world have a deep love for this dish because it is nutritious, light on the stomach, and incredibly easy to prepare on busy weekdays. Pudalangai Poriyal is a regular feature in everyday home cooking and is especially popular during the summer months when snake gourd is abundantly available. It finds its place on the banana leaf during auspicious occasions, temple festivals, and traditional Tamil celebrations like Pongal and Karthigai Deepam, making it both a comfort food and a festive favourite that connects generations.
What makes this recipe truly special is how just a few simple pantry ingredients transform a plain vegetable into something beautifully flavourful. The tempering of mustard seeds, curry leaves, and dried red chillies in coconut oil lays the perfect aromatic foundation, while freshly grated coconut stirred in at the end adds a lovely sweetness and texture. For best results, do not overcook the snake gourd as it tends to become mushy quickly. Cook on medium flame and keep it slightly firm for the perfect poriyal every single time.
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Ingredients(12 items)
Instructions
💡 Tap a step to mark it doneWash the snake gourd thoroughly under running water. Peel the outer skin using a peeler and cut the gourd in half lengthwise. Use a spoon to scoop out and discard the seeds and soft inner pith. Finely chop the flesh into small even pieces and set aside.
Heat coconut oil in a wide kadai or pan over medium flame. Once the oil is hot, add mustard seeds and let them splutter completely. This is the base of your tempering and adds a wonderful aroma to the dish.
Add urad dal and chana dal to the pan. Stir and fry them on medium flame for about 30 to 40 seconds until they turn a light golden colour. Be careful not to burn the dals as they can turn bitter very quickly.
Add the dried red chillies and curry leaves to the pan. Allow them to sizzle and crisp up in the oil for about 20 seconds. The curry leaves will release a wonderful fragrance that forms the soul of any South Indian poriyal.
Add the finely chopped onion and slit green chilli. Sauté on medium flame for 3 to 4 minutes until the onions turn soft and lightly translucent. Stir occasionally to ensure even cooking without browning.
Add the chopped snake gourd pieces to the pan. Sprinkle turmeric powder and salt over the vegetables. Mix everything together well so the spices coat the snake gourd evenly.
Sprinkle 2 tablespoons of water over the mixture, cover the pan with a lid, and cook on medium-low flame for 8 to 10 minutes. The snake gourd will steam and cook in its own moisture. Stir once halfway through to prevent sticking.
Remove the lid and check if the snake gourd is cooked through. It should be tender but still hold its shape. If there is any excess moisture in the pan, increase the flame to medium-high and stir fry for 1 to 2 minutes until it dries out.
Lower the flame and add the freshly grated coconut. Mix gently to combine the coconut with the cooked snake gourd. Stir fry for another 1 minute so the coconut is warmed through and lightly toasted. Taste and adjust salt if needed.
Switch off the flame and transfer the Pudalangai Poriyal to a serving bowl. Serve hot as a side dish with steamed white rice, sambar, and rasam for a complete and satisfying traditional South Indian meal.
Tips and Tricks
- Always remove the seeds and inner pith of the snake gourd before cooking. The pith can make the dish slightly bitter and watery if left in. A spoon works perfectly to scrape it all out cleanly.
- Do not add too much water while cooking the snake gourd. It releases its own natural moisture as it cooks, and adding excess water will make the poriyal soggy instead of dry and well-seasoned.
- Always add the grated coconut at the very end of cooking with the flame on low. Adding it too early or on high heat can make the coconut dry and lose its fresh sweet flavour that makes this poriyal so delicious.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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