Tuesday, February 22, 2011

Snake Gourd (Pudalangai) Bonda Curry

A super simple and delicious curry made using snake gourd! Usually considered a boring vegetable, this recipe is sure to become a hit with even the snake gourd non-lovers...! This fry goes very well with sambar, rasam, mor kuzhambu or even curd rice....


Prep time: 15 mins Cooking time: 30 mins No. of pax: 2

Ingredients:

400 gms snake gourd (pudalangai)
1 tbsp Raw Rice
1 tbsp Channa dhal (Kadalai paruppu)
1 tbsp Toor dhal ( Thuvaram paruppu)
3 Red Chillies
1/2 tsp Mustard
1 tsp each of rice flour and besan flour
Salt to taste
Cooking oil for deep frying

Preparation:

Grind the rice, channa dhal and toor dhal coarsely and keep aside. These need not be roasted. Should be freshly ground.

Wash and finely chop the snake gourd. In a pan, heat 1 tsp of oil, add the mustard seeds. Once the mustard seeds splutter, add the 2 red chillies and fry for a few seconds. Then add the finely chopped snake gourd to this.


Add Salt to taste and keep covered for the snake gourd to get cooked. If the snake gourd is nice and tender, this would take about 5 - 10 mins. Once done, remove from stove top and let it cool for 5 mins.

On cooling, add the ground rice-dhal powder to the above cooked snake gourd and make round dumplings of the same.



While frying in oil, sometimes, the dumpling could fall apart. To avoid this, add 1 tsp of rice flour and 1 tsp of besan flour to the veggie while adding the rice-dhal powder.

In a deep frying pan, heat the oil, and fry the above dumplings in medium heat. Remove them, when they are golden brown. Crispy Pudalangai bonda curry is ready to serve with your favourite sambar, rasam or curd rice! This will be a sure hit dish and will spread your fame across the ton :-)


Sending this recipe to Life is Green event hosted by Shilpa


6 comments:

  1. WOW...very unique and yummy recipe

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  2. thanks Ramya...BTW, i tried ur palak chapathi for the lucnh dabba this morning...it was super quick and easy to make! thanx:-)))

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  3. G'day! I came upon your site while searching for ways to use snake gourd. While I know fresh is always best, would I be able to use frozen for this recipe? If so, can you please advise how would I do with any hints or tips? Thank you!

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    1. Hi Joanne,

      Thanks for your interest! If using frozen, suggest you thaw the veggie to room temperature, then fry the veggie in a pan with little oil, salt and pepper or red chilli. On cooling( if you do not have the Indian powder mixes I have given above), suggest, you could use self raising flour or corn flour to bind the veggie together into dumplings and then deep fry.

      You could probably roll the dumplings in bread crumbs before deep frying to make it little crispy.

      To add extra crunch, you could mix 1 or 2 tbsp unevenly powdered peanuts to the veggies before rolling into dumplings.

      hope this helps:-)

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  4. I LOVED how this came out today with my "slightly altered version! What a healthy snack indeed. Despite so difficulties getting the balls to not fall apart, I would DEFINITELY recommend this dish and look forward to cooking more of your dishes in the future! Thank you for the great suggestions.
    Thank you for inspiring me! A photo of what your recipe looks like as created by me! :)
    http://wp.me/p30jtz-Y1

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