Snake gourd is a wonderful vegetable with many health benefits.Snake gourd includes a large amount of water as well as fiber, only a number of calories. It makes the cooling effect within the body. Cooking the snake gourd with little techniques will give you a tasty dish. If you choose a tender snake gourd it will take less time to cook and it tastes amazing. There are many variations for this poriyal but my favourite is this recipe. One day we went to a short picnic trip to Karaiyar Dam, Papanasam. We had lunch in a small restaurant.They served this colourful, tasty poriyal for sambar. We all enjoyed the poriyal very much. Then we went to the hotel kitchen and asked them about the recipe details. They were friendly and told us the ingredients for the ground coconut paste and the method of preparation. From that day onwards I have started preparing this poriyal by this method. The best part about these poriyal was their texture. They were crunchy on the outside,but so light. This tasty poriyal is a very good side dish for sambar, rasam and also for mixed rice varieties. Let's see how to prepare this Snake gourd poriyal with step by step photos.
Here is a short video for Snake gourd poriyal. The video and the step by step photos were taken on different days with little variations in the cooking methods.
Prep time : 10 minutes
Cook time : 10 minutes
Total time : 20 minutes
Yield : 2 cups
- 2 medium snake gourds
- 1/4 tsp mustard
- 1/4 tsp urid dal
- few curry leaves
- 1 tsp coconut oil
For coconut paste
- 5 tbsp grated coconut
- 1/4 tsp turmeric powder
- 1 green chilly
- 1/2 tsp jeera
- 3 garlic cloves
- 2 small onions
1. Cut the ends of the snake gourds and cut in half lengthwise. Remove the white pith of the snake gourds and cut them into thin slices.
2.Take a small chutney jar and add the grated coconut, green chilly,small onions, garlic, turmeric powder and jeera. Grind it coarsely.
3. Take a vessel and add the snake gourd pieces. Add some water and cook them on low flame till soft.
4. Transfer them to a bowl. Now add the ground coconut mixture and required salt. Mix them well with a spoon.
5. Heat coconut oil in a frying pan and add the mustard and urid dal. Let them crackle and add the curry leaves. Then add the snake gourd mixture to it. Stir and saute it for few minutes and transfer it to the serving bowl.
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