Pudalangai (Snake Gourd) Kariamudhu is one of the simplest curry made by sautéing the vegetable. This is easier to make and can perfectly fit in even on a busy day. Everyone from kids to adults will love it.
This is a dry curry. Naturally, less steps to do and hence quicker in making. Once the veggie is sliced, it is all ready with sautéing and it requires very minimal ingredients. A simple tempering enhances the flavor of this curry. This curry is best served with rice or even for chapathi. Sambhar, rasam, yogurt, and snake gourd curry along with a pickle will be a perfect meal. It pairs greatly with all the rice varieties. Avarakai curry is also equally tasty like this pudalangai curry and they are always welcome equally to the Roasted Baby Potatoes in our home.
This is one of the vegetable that is fascinating to kids. Especially the long slender ones, because of which the vegetable got its name. As a kid, I used to love to see this vegetable and eat the curry too. Though shorter variety is available, the long ones always have a charm. I have seen it growing in my grandma's home and it is truly a treat to see long thin snake gourd hanging around. Nowadays we get longer ones here but they are not long like the traditional ones. Whenever we visited India, we got long ones and kids were fascinated looking the long vegetable. They love this curry too.
I like to keep mine without being mushy and hence don't recommend cooking it in pressure cooker. This curry gets amazing taste by cooking in its own juice. The quantity reduces when it is sautéed in its own juice for a little longer. The caramelization of some the sugars in the vegetable lends a beautiful and addictive flavor to the curry. If you prefer not to cook longer, may be after cooking it covered add salt, cook for 2-3 minutes and use as curry. Slicing to 1/6-in helps in cooking faster and keeping it from being mushy. Thicker slices may take a little longer to cook.
The spice comes from the dried red chilies used in tempering. It can be said that it may not be a tongue numbing spicy curry. So, kids will love this curry. It tastes divine when mixed with ghee rice which is a favorite of very young kids. The spice level can be adjusted with the amount of red chilies or with a dash of red chili powder for a very spicier version, if preferred.
Makes 6 servings
Prep time: 10 min
Cook time 18-20 minutes.
Snake gourd - 6 cups, sliced(1/6-in)
Salt - 1/2 tsp
Oil - 3 to 4 tbsp
Dried red chilies -2 to 3, torn
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaf - 1 sprig
Heat the oil in a cast-iron pan. Add the torn or broken red chili and mustard seeds. When it splutters add the split urad dhal and fry for a minute. Add asafetida and curry leaves and stir-fry for 30 seconds.
Add the sliced snake gourd.
Cover and cook for 10 minutes. Sprinkle a tablespoon water if needed. Stir a couple of times in between to prevent burning.
Once it is more than half cooked and a bit tender, add salt.
Continue sautéing for another 8-10 minutes stirring in between.
Transfer to serving bowl. Serve with rice.