Sherien Aunty’s Podlungai Poriyal (Snake Gourd with Coconut)

 This is a super easy, super delicious and super healthy recipe from Sherien Aunty’s kitchen. You can substitute the podlungai (snake gourd) for green beans, cabbage or carrots.


Sherien Aunty’s Podlungai Poriyal (Stir Fried Snake Gourd with Coconut)

Serves 3-4


4 cups of podlungai, peeled, deseeded and sliced (soak in water and salt)

4 tbsp. toor daal, boiled till just tender and drain

3 dried chilies

1 tsp. jeera (cumin seeds)

1 tsp. rai ( black mustard seeds)

1 tbsp. urad daal

1 shallot or small onion, sliced

Few curry leaves

½ cup fresh shredded coconut

Salt to taste


• Heat 2 tbsp. oil.

• Add the whole chilies, 1 tsp cumin seeds, 1 tsp. mustard seeds and whole urad daal.

• Stir for a few seconds until the mustard seeds pop.

• Add the sliced onion and curry leaves.

• Remove the podlungai from the water and squeeze dry.

• Add the podlungai to the onion mixture.

• Add salt to taste and 2 tbsp. water.

• Cover and cook for 5 minutes or so.

• Add the cooked toor daal and mix well.

• Add the shredded coconut and stir.

• Cook for about 2-3 minutes and serve hot.


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