Thursday, September 4, 2008

Pudalangaai Muttai Curry/ Snakegourd Egg Curry

Usually Pudalangaai(snakegourd) r prepared with dals as curries r else as Gravies with dals, this narrow, soft-skinned fruit can reach 150 cm long.It is most popular in the cuisine of South Asia. The shoots, tendrils, and leaves are also eaten as greens.It is known as potlakaaya in Telugu, pathola in Sinhala, pudalankaai in Tamil, paduvalakaayi in Kannada and padavalanga in Malayalam.While making curries, for vegetarian version i always used to prepare them with grated coconuts, for non vegetarian version i used to do with prawns r else with eggs, here i did this dish with boiled eggs..goes awesome with sambar r rasam..


1no Snakegourd
1no onion chopped
2nos green chillies slit opened
1/4cup split green grams
1/4tsp Mustard seeds
1/4tsp Urad dal
2nos Boiled eggs
salt
Oil
5nos curry leaves

Soak split green gram in cold water for 10 minutes..finely chop the snakegourd, remove the seeds as well as peel the skin..

Heat oil in a pan, add the mustard seeds n urad dal n let them splutters, add the chopped onion n split opened green chillies n stir them continously until the onions turns transculent, add the finely chopped snakegourd pieces, soaked split green gram, curry leaves with enough salt n cook them for a while, add water a bit n close with lid n keep in simmer..

Once the veggies r cooked, cut the boiled eggs into small cubes n toss gentlely to get well mixed with the already cooked vegetables.

Serve hot..

On the way to Eat Healthy - During Pregnancy by Sangeeth..

2 comments:

Kitchen Flavours said... Reply To This Comment

I never cooked snake goud till now. This is something new and looks gr8. Iam gonna try this soon.

Priya said... Reply To This Comment

Hi Kitchen try it out..happy cooking snakegourd..