Pudalangai Thuvaiyal – Snake Gourd Chutney
Thuvaiyal/Thogayal is a South Indian condiment. Thuvaiyal is nothing but chutney with a slight variation and is thick in form. It is generally made with vegetables/lentils. This is the first time I am making thuvaiyal with snake gourd and to my surprise it came out awesome. It is simple and makes a wonderful combination with plain rice or with sambar/rasam rice and idli/dosa. Check out our thuvaiyal recipes here.
Few facts about Snake Gourd: Commonly known as Snake Gourd, this vegetable is native to India and is a vegetable of considerable importance. It is known as Pudalangai in tamil, potlakaaya in Telugu, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam. Snake gourd is an annual plant grown in tropical countries. The vegetable is long and are curved giving them a serpent look. I have seen stones tied to the end of the gourd to allow them grow straight and long.
Snake gourd is consumed when they are young and tender since the ripe ones may give a bitter taste. They can be used with their skin after washed. They are cooked in curries and shallow fried with spices and also used in salads and chutneys. Though it is less popular compared to the other vegetables from gourd family, its nutritional benefits are countless. It is considered to be a good source of vitamins, minerals and dietary fiber. It’s high water content and low calorie is good for diabetes. It is anti inflammatory, a good detox agent and a coolant.
Cooking time: 30 minutes
Spice level: 3.5 out of 5
- Young snake gourd (pudalangai) – 2
- Oil – 1 tsp
- Chana dal – 1 tbsp
- Urad dal – 1 tsp
- Dried red chilies – 3
- Peanuts – 2 tbsp
- Coconut bits or shredded coconut (fresh or frozen) – 1/4 cup
- For tempering: 1/2 tsp oil, mustard seeds, urad dal each, a few curry leaves and a pinch of asafoetida
Method of Preparation:
- Wash and cut snake gourd (with skin) into small pieces. I used the seeds as well since the vegetable was young and tender. It is optional.
- Boil 3/4th cup of water in a sauce pan and cook the vegetable over medium low heat for 6 to 8 minutes or 1/2 cooked.
- Heat oil in a pan and add peanuts, chana dal, urad dal, dried chilies in the order and fry until the lentils become golden.
- Strain the boiled vegetable in a colander and reserve the water for grinding.
- Add snake gourd to the pan and let it cook for another 5 minutes. Remove from heat and let the mixture cool.
- Grind it to a fine paste along with coconut adding a little reserved water.
- Finally temper mustard seeds and the other ingredients in oil and add it to the ground chutney or thuvaiyal.
- Serve with rice and sambar/rasam or plain rice.