Ingredients

• 2 - snake gourd, medium in length.
• 1 tbsp - moong dal/paasi paruppu.
• 3-4 tbsp - coconut.
• salt as needed.
• 1 - onion| To temper:
• 1-2 tsp - - oil.
• 3/4 tsp - mustard.
• 1 tsp - urad dal/Ulutham paruppu.
• 2 - red chillies.
• 1 sprig - curry leaves.

How to Make Pudalangai Fry

• Cut the snake gourd into tubes and halve the tubes vertically.
• Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
• Stack two or three pieces and slice the snake gourd into thin crescents.
• Chop the onions finely, keep aside.
• Mix 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, water will ooze out of the mixture.
• Squeeze out the excess water.
• Heat kadai with oil and temper with the items given under the 'To temper'.
• Add the chopped onions and fry till transparent.
• Add the snake gourd, fry for a minute and press it lightly and cook covered for 4 mins (stirring in between).
• Mix in the coconut and stir well for a minute and transfer to the serving dish.