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Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry
Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry

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We hope you got benefit from reading it, now let’s go back to pudalangai paruppu-araichu(usili) / snake gourd(chichinda) and lentil stir fry recipe. You can cook pudalangai paruppu-araichu(usili) / snake gourd(chichinda) and lentil stir fry using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry:
  1. Prepare 500 grams snake gourd chopped / pudalangai
  2. Take to taste salt
  3. Get 3 tbsps rice bran oil
  4. Get 1 tsp mustard seeds
  5. Get 1 pinch asafoetida
  6. Prepare 5 - 6 curry leaves
  7. Take 1 handfull coconut scrapings
  8. Take coriander leaves chopped
  9. Take 6 tbsps toor dal channa dal soaked and
  10. You need 1 chilly green
  11. Prepare 1 pinch turmeric powder
  12. You need 5 chillies dry red
  13. Provide to taste salt
Steps to make Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry:
  1. Chop the snake gourd and soak toor dal and channa dal (3 tbsps each) in water for 30 minutes.
  2. Take a wok, on medium heat, add oil. Once the oil gets heated up add mustard seeds, asafoetida and curry leaves. Then add the chopped pudalangai / snake gourd and saute.
  3. Sprinkle little salt to this and mix. Allow this to cook on medium heat for about 10-12 minutes or until the the pudalangai becomes tender. Saute this in 1 minute intervals to avoid burning.
  4. Meanwhile, take the soaked channa dal and toor dal in a blender jar, add salt, 1 green chilly, turmeric powder and 5 dry red chillies. Grind this to a coarse paste (DO NOT ADD WATER WHILE GRINDING).
  5. Once the pudalangai / snake gourd is cooked,simmer the heat, take it out in a plate, leave the oil in the wok itself. Now add the ground paste to the wok and saute this for about 2 minutes or until the raw smell leaves.
  6. To this add the cooked pudalangai and mix them thoroughly. Switch off the heat.
  7. Garnish it with coconut scrapings and chopped coriander leaves. transfer this to a serving bowl and serve it hot.

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