Snakegourd Stir Fry/ Pudalangai Poriyal

Snakegourd Stir Fry/ Pudalangai Poriyal

Serves: 2

Calories per Serving:86.2; Carb-12.5g; Fat- 3.9g; Fiber- 0.6g; Protein -2 g

Preparation time: 10M Cooking time: 5 M Total time:  15M

Difficulty: Very Easy


One Large Snakegourd

¼ tsp Mustard Seeds

½ tsp Urad dhall

1 Sprig curry leaves

To Grind:

1 tsp Cumin seeds

2 Red Chilli

2 Inch Coconut, cut into small pieces

2 Garlic Pods (with Skin)


  1. Soak the snake gourd in water mixed with salt and turmeric or vinegar to remove any pesticide or chemicals in it and clean it well.
  2. Cut it into half and deseed it.
  3. Slice them into circle shapes.
  4. In a mixie, grind all the ingredients given under ‘To grind’ in to a coarse paste.
  5. Heat oil in a pan, add the mustard seeds, wait until it splutters, then add the Urad dhall.
  6. When urad dhall starts changing its color, add curry leaves.
  7. Add the sliced snakegourd and sprinkle water, cover and cook for about 4 minutes in slow flame.
  8. Add the ground paste, give a mix, cook for minute in high flame.
  9. Serve as a side for sambar or any curry rice.

Stepwise pictures:


  1. Just sprinkle water like about 1/5 of a cup and cook otherwise it will take longer time for the water to evaporate, which will lead to nutrition loss.
  2. You can also finely chop the snake gourd and make this stir fry.

Micro nutrient Values:

Nutrient %DV
Vitamin A 9.8
Vitamin C 30.5
Vitamin E 1.1
Thiamine 5.2
Riboflavin 2.7
Niacin 3.8
Vitamin B6 11.3
Folate 5.6
Pantothenic Acid 3.0
Calcium 5.1
Iron 5.7
Magnesium 6.7
Phosphorus 5.0
Zinc 7.2
Copper 4.4
Manganese 12.5
Selenium 3.1

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