Ingredients

• 1 cup - Podalangai (Snake Gourd) chopped
• 2 tbsp - Channa Dhal
• 1 Big Onion chopped finely
• 1.5 tbsp - Grated Coconut
• 5 Cashews broken into small pieces
• Salt to taste
• 2 tsp - Oil
• To Temper:
• Bay leaf a small piece
• 1/4 inch piece Cinnamon
• 3 Cloves
• 5 Garlic chopped finely
• 2 Green Chillies chopped finely

How to Make Podalangai Podimas

• Soak channa dal in water for an hour, keep aside.
• Clean snake gourd and chop it roughly.
• Then grind the gourd with channa dhal coarsely. Set aside.
• Roast cashews in a little oil until golden brown and set aside.
• In a non-stick pan heat remaining oil and add the items under 'to temper'.
• Then add onions and saute till golden brown.
• Then add the gourd-channa dal mix.
• Add required salt and give a quick stir.
• Keep sauteeing and take care not to burn it.
• No need to add water, saute until it turns slightly brown.
• At this stage add roasted cashews and coconut, mix well and saute till coconut is slightly browned.
• Serve hot.
• Recipe courtesy: Sharmi's Passions