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Snake gourd Curry/Pudalankaai Theyal

Snake gourd Curry/Pudalankaai Theyal
Snakegourd curry

 Snake gourd Curry/Thyeal another South indian delicious curry, Theyal is a main staple of kerala.. the same curry with little variation in south tamilnadu they name as puli kulambu or kara kulambu..

The Same preparation i had the recipe for brinjal, ladies finger, drumstick, garlic, and pearl onion.. in those list i added this delicious curry.. drizzling some ghee over a hot steamed rice and serve the platter with this curry and simple vegetable poriyal or thooran, heavenly experience to go with the combo.. Snake gourd had lot of health benefits in it.. Even sick people can add the snakegurd in to their diet.. very light and low crap Vegetable, these snake gourd plants are creepers, they are grown with the help of support, and once the snake gourd start growing, farmers tie  a stone in the end and hang the vegetable to grow.. they grow unto 3-4 feet in size.. to make them straight they use the stone method.. Here you go with the curry..

Pudalankaai Theyal/SnakeGourd Curry

Recipe Cuisine: Indian  |  Recipe Category: South Indain Curry
Prep Time: 20 mins    |  Cook time: 30 mins    |  Serves: 2

Ingredients

SnakeGourd/Pudalankaai 200gms
Onion 1/4 cup chopped
Tomato 1 medium sized
Garlic 3-4 pods
Oil 4-5 tsp
Mustard 1/2 tsp
Curry Leaves 1 spring
Salt as needed
Tamarind Paste 1 tsp

To Roast & Grind

Coconut 1/4 cup
Pearl Onion/Sambar Onion 6-7 nos
Garlic/Poondu 3-4 pods
Pepper/Milagu 1 tsp
Jeera 1/2 tsp
Methi seeds/Venthayam/Fenugreek seeds 1/4 tsp
Turmeric Powder/Manjal Podi 1/4 tsp
Chillie Powder/Vathal Podi 1 tsp
CorianderPowder/Malli podi 1 tsp
Sambar Powder 1/2 tsp
Curry Leaves 1 spring

 Method

 1. Start with Preparing the masala, Heat kadai, and add pepper, Jeera, Fenugreek/Methi/Venthayam roast it till they pop, add pearl onion and garlic and roast it..

Screen Shot 2014 12 12 at 7 43 46 PM
 2. Add the curry leaves and Grated coconut, roast for few mins, now add all the spice powders, chille powder, coriander powder, sambar powder, Turmeric powder, and fry till the raw smells goes away..
Screen Shot 2014 12 12 at 7 43 59 PM
 3. Make the mix to cool and grind this to a smooth buttery paste and set aside..make sure to grind the paste to fine..
Screen Shot 2014 12 12 at 7 44 31 PM
 4. Peel the Snakegourd/Pudalankaai and remove the seeds, chop them into bit size as shown below, Now heat a kadai with oil, Temper with Mustard, saute the onion for few mins..
Screen Shot 2014 12 12 at 7 44 46 PM
 5. Add the chopped snake gourd /Pudalnkaai and curry leaves to it, saute this for few mins by cover the kadai,  now add in the chopped tomatoes.. cook till the turn mushy..
Screen Shot 2014 12 12 at 7 45 02 PM
 6. Now add in the grinded paste, tamarind water and salt.. boil this medium flame till the oil separates on top..
Screen Shot 2014 12 12 at 7 45 18 PM

Notes

  • I roast the ingredients separately to remove the raw smell, which is the simple tip for a good colored curry..
  • Grind the masala to a buttery smooth.
  • Adjust the spice level by tamarind water, salt and spices..

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