Podalangai Kuttu is a well known recipe from Tamilnadu. Most of us can see it in the list of menu at any Tamilan wedding where food is typically tamilan style. Its is very easy to cook recipe which is usually served with rice. It also goes well with chapathis. Snake is rich in health benefits since it is high on vitamin B12, proteins and calcium. Snake gourd doesnt take much time to get cooked , hence it is good for those who are in hurry or have less time too cook something fast and healthy in the kitchen.
This recipe includes coconut too. Tamilnadu is a coastal state and coconut is a basic ingredient in most of their dishes. The very good aspect of this recipe is, it is cooked in its own water and does not need any extra water, thus making it more healthy. Another aspect about this recipe is, it does not need more oil. It canbe used in very little oil, thus making it almost oil free.
The ingredients of this recipe are very simple and quiet often found in every Indian kitchen. It hardly takes 10 minutes to make this recipe and it gets digested too fast compared to other vegetables .



Ingredients:
Snake gourd - 2 short, deseeded and cut into small pieces
Mustard seeds - 1 teaspoon
Coconut - 2 tablespoon , shredded coconut
Asafoetida - 1/4 teapsoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1 teaspoon
Curry leaves - 7 to 8
Dry red chilly - 2 to 3 , break it into 2 or halves
Sunflower Oil - 1 tablespoon
Salt to taste
Chana dal - 2 tablespoon , soaked in boiling water for 10 minutes (optional). (However, I have not added chana dal to my recipe. But some do add it for added taste and it really tastes good).



Method:

1. Wash the snake gourd . Deseed them by slitting them from the middle, then discarding the seeds and extra fillers . Chop them into small pieces and keep them aside.
2. Take a Kadai or Wok. Add oil and heat it.
3. Add Asafoetida and mustard seeds. Allow them to crackle.
4. When it crackles, add the curry leaves and dry whole red chilles. Saute them for a minute.
5. Add the chopped small pieces of snake gourd and saute for 1 minute.
   
6. Now add the turmeric powder, red chilli powder and salt. Saute for a minute.
7. Close the Kadai with a lid and allow it to cook in slow flame for 5 minutes. Dont add any extra water. Salt would help the gourd to leave some moisture and help it cook in its very own juice. This makes the recipes taste good and also healthy.
8. After 5 minutes, open the lid and saute it well. If needed, chana dal can be added now and be cooked for 2 min more with close lid.
9. Add the shredded coconut and saute it for a minute. If you feel like the curry has more moisture to it, then saute it on open fire ( without lid) for few minutes till the moistures leaves the vegetable. Coconut too absorbs some moisture and also, some gets evaporated leaving it little dry. Some like it little dry and some prefer having some moisture in it. For chapatis, better keep some moisture in the curry since it adds good taste to the bread.
10. This recipe needs no garnishing as such and can be served hot with rice or chapathis.

Preparation Time : 15 minutes.
Cooking Time : 10 minutes.
Serves : 4 persons.
Shelflife: 1 day. Best fresh.
Serving Suggestion : Serve with Rice or Chapathis.


Note:

• Deseed the gourd before cutting them.
• Dont add extra water and allow the vegetable to cook in its own juice. Also snake gourd naturally has some water in it thus making the recipe tastier.
• Chana dal is optional. But before adding them, do soak them for 10 minutes in boiling water.

Click here to know more about Tamil Nadu foods and cuisines - An Introduction To Tamilnadu Food And Cuisines.