Pudalangai Chutney / Snake Gourd Chutney recipe is an easy South Indian style chutney. This simple chutney is made using snake gourd and lentils and is one of my favorite vegetable chutneys. This chutney goes well as a side dish for idli or dosa or even with rice.
Snake gourd is a healthy low calorie vegetable that has a high water content and has a cooling effect on the body. While I usually prepare South Indian kootu using snake gourd, I like this delicious chutney that is a good variation from the usual chutneys that we make for idlis and dosa and there is no coconut used here.
Snake gourd and onions are used along with kadalai paruppu to make this chutney and tamarind gives a nice lightly sour touch to the chutney.
step by step recipe for pudalangai or snake gourd chutney
- Peel and finely chop snake gourd. Boil the snake gourd in enough water till it turns soft.
- Heat oil in a pan. Add dry red chillies and chana dal and fry till dal turns golden brown in color. Then add onions and garlic and fry till onions turns soft and translucent.
- Add the boiled snake gourd, salt and tamarind and fry for 2 minutes. Remove from heat when all the water dries up.
- Do the tempering and add it to the chutney and mix well. Pudalangai chutney is ready to be served.
- 1 1/2 cups chopped snake gourd / pudalangai
- 1 onion small
- marble-sized tamarind
- 2 garlic cloves
- 1 tbsp channa dal / bengal gram dal / kadalai paruppu
- 2 dry red chillies
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal (without skin) / ulutham paruppu
- A few curry leaves
- 1 1/2 tsp oil
- Salt to taste
- Peel snake gourd, discard the seeds and finely chop the peeled snake gourd. Roughly chop onion and garlic.
- Boil the chopped snake gourd in little water till it turns soft. Drain the water and set aside.
- Heat 1 tsp oil in a pan. Add dry red chillies and channa dal.
- Fry till dal turns brown in color.
- Now add chopped onions and garlic.
- Fry till the onion turns soft. Then add the boiled snake gourd pieces along with salt and tamarind.
- Fry for 2 minutes on medium-low flame and once the moisture dries up, remove from heat.
- Let this cool down and then grind this mixture it without adding water.
- For the tempering, heat 1/2 tsp oil. Add mustard seeds.
- When mustard seeds crackle, add split urad dal and curry leaves.
- Once the dal turns brown, remove from heat. Add this seasoning to the chutney and mix well.
- Snake gourd chutney is ready to be served.