This is my 300th post and milestones always make me emotional 
. Thanks to everyone for the support and the comments that motivate me always. This is one of those recipes I grew up with, and is my favorite along with rasam. It is very easy to make and you could use bell pepper or beans instead of snake gourd. Pottukadalai (dalia) adds a nice taste to the curry and you could also use peanut powder instead. So the variations are endless, but I have kept it the same way my mom makes it. Off to the recipe that was sitting in my drafts for more than a month .
. Thanks to everyone for the support and the comments that motivate me always. This is one of those recipes I grew up with, and is my favorite along with rasam. It is very easy to make and you could use bell pepper or beans instead of snake gourd. Pottukadalai (dalia) adds a nice taste to the curry and you could also use peanut powder instead. So the variations are endless, but I have kept it the same way my mom makes it. Off to the recipe that was sitting in my drafts for more than a month .
Ingredients
1 tbsp oil
1/4 tsp mustard seeds
4 red chillies
1.5 cups chopped onion
4 cups thinly sliced snake gourd (Podalangai)
Salt to taste
1/2 cup pottukadalai powdered (Dalia)Method
Prepare the snake gourds. Slice them across the center and remove the inner portion (seeds). Then thinly slice them. I used a mandolin to get uniform slices.
Heat oil and splutter mustard seeds. Add red chillies.
Add onions. Saute until onions are done.
When the onions are done add the sliced snake gourd and salt. Allow to cook. Sprinkle water if needed.
Meanwhile grind pottukadalai in a mixie or coffee grinder.
The snake gourd is cooked well.
Add the pottukadalai powder.
Mix well.
Keep on simmer for 10 minutes until the raw smell of the powder is gone. Turn off the stove.
Curry is ready. We had it with rice and kuzhambu.
Enjoy!
