Thursday, June 28, 2012

Podalanga Poriyal

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Split yellow moong dal is cooked and stir fried with this thin long vegetable also known as snake gourd or potlakaya.This vegetable offers a good amount of flavor that I love incorporating into my cooking.I usually make this stir fry using to go as an accompaniment to a hot spicy curry to be served with rice.It also goes well with yogurt and rice.
Ingredients - Serves 2
1/2 cup yellow split moong dal
2 cups scaped,chopped deseeded gourd
Fistful of fresh grated coconut
Roughly chopped onion a bit
Turmeric powder a few pinches
1-2 tbsp Oil
Salt as per taste

Seasonings
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
Few red dry peppers
1-2 hot green chilli pepper-chopped

Method
Cook the dal with some salt and turmeric powder till it is well done,but not mushy.Cook or steam the gourd seperately.In a pan heat oil and add the seasonings then add onions and a little salt,when the onion turns translucent,add the cooked gourd and the cooked dal.Stir to blend well,sprinkle the grated coconut and stir again to blend well.Enjoy with some rice and curry or yogurt.

10 comments:

Shobha said...

Very tasty poriyal..love it.

ANU said...

wow this looks awesome and coloful....very nicely done...

SYF&HWS - Cook With SPICES" Series
Only Mango - June 1st to 30th
Dish It Out - Black Beans and Bell Pepper - June 1st to 30th
Cooking with Whole Foods - Brown Rice - June 10th to Aug 10th

Gayathri NG said...

Looking delicious poriyal...

Srimathi said...

Podalanga kootu or curry is what I enjoy when I go to India. I wish I can find some here.

Vijayalakshmi Dharmaraj said...

looks yummy porial!!
thanks
if u have time plz visit my blog and be my friend
VIRUNTHU UNNA VAANGA

radha said...

Ilove curries like this. Looks great.

Priya said...

Fantastic and super tempting dish, makes me drool.

Reshmi Mahesh said...

Podalanga poriyal looks delicious...

Torviewtoronto said...

Pushpa deliciously done side dish lovely way to make gourd

Ansh said...

What a beautiful texture on the Dal. It must be bursting with flavors!! great picture too!

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