Podalangai Poriyal Recipe / Snakegourd Stir Fry | Side Dish for Rice

Podalangai Poriyal
My family needs a side dish compulsorily to go with Rice for lunch. They are not satisfied with just a papad or chips for the side dish. Having to think of some thing that does not get repeated during the week is one thing that I concentrate on. Though I sometimes feel so lazy having to come with something or other on a daily basis, it at least gives me the satisfaction to see that my kids are eating a balanced diet getting their daily dose of veggies. This poriyal with Podalangai (Snake gourd) is one such side dish that is very simple and easy to make that goes well with rice.

Snake gourd stir fry
Podalangai Poriyal / Snakegourd Stir Fry Print Friendly and PDF

Prep time: 5 mins | Cook time: 15 mins | Serves: 3


  • Podalangai / Snakegourd – 250 gms
  • Onions – 1
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Asafetida – 1/8 tsp
  • Curry leaves – 1 sprig
  • Oil – 3 tsp
  • Salt – to taste
To be ground to a paste:
  • Fresh grated coconut – 1/4 cup
  • Whole dry red chillies – 3
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/2 tsp
  • Garlic pods - 2
  • Turmeric powder – 1/4 tsp


1. Wash, scrape the outer skin of the gourd slightly. Cut in the middle and take off the pith and seeds in the center and discard. Chop the gourd and onions finely and keep aside.

2. In a mixie jar, add all the ingredients mentioned for the paste and using the whipper button pulse at equal intervals till the ingredients get ground to a coarse paste. Do not add water and make it into a paste.

3. Heat a pan with oil. Add mustard seeds and when they crackle, add asafetida, urad dal and cook for 1/2 minute till the dal becomes golden brown.

4. Now add curry leaves, onion and sauté for a minute till it turns translucent. Now add the chopped snake gourd, salt, sprinkle a handful of water, mix well, close with a lid and let it cook for 2 minutes.

5. By now the gourd would have been 3/4th done. Add the coarsely pulsed coconut mixture, mix well. Close with a lid, simmer the flame completely and let it cook for 4-5 minutes till the mixture becomes dry and the raw smell of the paste disappears. Mix in between.

6. Garnish with coriander leaves if preferred and serve hot with Sambar, Kulambu or Rasam rice.


1. You can also add green chilies instead of dry chilies.
2. Adjust the quantity of chilies used according to your spice level.
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