Podalangai Poricha Kozhambu

Snake gourd is called as podalangai in tamil. We make this poricha kozhambu almost every weekend for lunch. This poricha kozhambu with coconut thogayal ia a wonderful combo. I used moong dal/pasi parrupu. It can be made with thoor dal/thuvaram paruppu also. A very simple dish for a quick lunch.
 INGREDIENTS:

Snake gourd-2 small
Turmeric powder- 1 tsp.
Salt- As needed.
Coconut- 1 cup scrapped.
Pepper- 2 tsp.
Cumin seeds- 2 tsp.
Moong dal/Pasi paruppu- 3 tblspoon.
Coconut oil- 2 tsp.
Mustard- 1 tsp.
Urad dal- 1 tsp.
Curry leaves- Few.


METHOD:

1. Wash the snake gourd and cut the sides. Cut it vertically and remove the center soft white part. Then cut it into thin pieces. Boil the chopped snake gourd with 1 cup water. Add salt and turmeric powder to this. Boil this until the snake gourd becomes soft. Pressure cook moong dal separately with little water.

2. Ground the coconut, pepper and cumin seeds with little water into a fine paste. Add this ground paste to the cooked snake gourd. Let it cook in low flame. After 4-5mins, add the cooked moong dal and mix everything. Add salt to taste. Cook for another 2-3mins Add water if needed.

3. Heat coconut oil in a pan and temper with mustard, urad dal and curry leaves. Finally add this to the kozhambu.

Serve hot with steamed rice, coconut thogayal and papad.

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