Pudalangai Fry

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 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.