Pudalangai Poriyal

🔥 Prep

• Peel the 300 g snake gourd, remove seeds, and cut into ½‑inch dice.
• Grate 3 tbsp coconut (fresh or frozen, thawed if frozen).
• Measure 1 tsp mustard seeds and 1 tsp urad dal into small bowls.
• Slit 2 green chillies lengthwise (keep seeds for extra heat if desired).
• Rinse 10 curry leaves and pat dry.
• Have 1 tbsp oil and 1 tsp salt ready near the stove.

🔥 Cook

• 1. Heat 1 tbsp oil in a pan over medium heat.
• 2. Add 1 tsp mustard seeds and 1 tsp urad dal; sauté until mustard seeds pop and dal turns golden, about 30 seconds.
• 3. Add the slit 2 green chillies and 10 curry leaves; fry for 15 seconds until fragrant.
• 4. Add the prepared 300 g snake gourd dice; toss to coat with the tempering.
• 5. Sprinkle 1 tsp salt; stir, cover and cook over medium‑low heat for 8‑10 minutes, stirring occasionally, until the gourd is tender but still retains a slight bite.
• 6. Uncover, increase heat to medium, and stir‑fry for 2 minutes to evaporate any excess moisture.
• 7. Add 3 tbsp grated coconut; mix well and cook for another 1‑2 minutes until coconut is lightly toasted and fragrant.
• 8. Remove from heat and transfer to a serving dish.

🔥 Serve

• Serve hot as a side dish with steamed white rice or lemon rice.
• Pair with sambar, rasam, or a bowl of curd rice for a complete South Indian meal.
• Garnish with an extra sprinkle of fresh grated coconut if desired.