Recipe: Appetizing Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry

Recipe: Appetizing Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry Delicious, fresh and tasty.

Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry. Clean the snake gourd with water and remove its seeds. Now add the chopped pudalangai / snake gourd and. Paruppu-Araichu (Usili) is a mixture of lentils and vegetables , that is usually made using green beans or cluster beans and sometimes using potatoes.

I made a small change in this process of making paruppu usili actually I am a very big foodie but want to cook in less time because of laziness. , The change is ,.

I have adapted this from Pudalangai Paruppu- Araichu ( Usili) by Anushaa Ashok in the Cookpad website.

We had this for lunch recently and found it to be quite tasty served with steamed rice and hot rasam.

You can cook Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry

1. Prepare of snake gourd chopped / pudalangai.

2. Prepare of salt.

3. Prepare of rice bran oil.

4. Prepare of mustard seeds.

5. You need of asafoetida.

6. You need of curry leaves.

7. You need of coconut scrapings.

8. It’s of coriander leaves chopped.

9. You need of toor dal channa dal soaked and.

10. Prepare of chilly green.

11. You need of turmeric powder.

12. It’s of chillies dry red.

13. You need of salt.

Pudalangai is the Tamil translation for Long gourd / snake gourd.

Snake gourd is an exotic Asian vegetable.

Other Names are Snake Gourd, potlakaaya (in Telugu), pathola (in Sinhalese), pudalankaai (in Tamil), dhunduli(in Assamese), paduvalakaayi (in Kannada) and padavalanga (in Malayalam).

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Pudalangai Paruppu-Araichu(Usili) / Snake gourd(chichinda) and Lentil stir fry step by step

1. Chop the snake gourd and soak toor dal and channa dal (3 tbsps each) in water for 30 minutes..

2. Take a wok, on medium heat, add oil. Once the oil gets heated up add mustard seeds, asafoetida and curry leaves. Then add the chopped pudalangai / snake gourd and saute..

3. Sprinkle little salt to this and mix. Allow this to cook on medium heat for about 10-12 minutes or until the the pudalangai becomes tender. Saute this in 1 minute intervals to avoid burning..

4. Meanwhile, take the soaked channa dal and toor dal in a blender jar, add salt, 1 green chilly, turmeric powder and 5 dry red chillies. Grind this to a coarse paste (DO NOT ADD WATER WHILE GRINDING)..

5. Once the pudalangai / snake gourd is cooked,simmer the heat, take it out in a plate, leave the oil in the wok itself. Now add the ground paste to the wok and saute this for about 2 minutes or until the raw smell leaves..

6. To this add the cooked pudalangai and mix them thoroughly. Switch off the heat..

7. Garnish it with coconut scrapings and chopped coriander leaves. transfer this to a serving bowl and serve it hot..

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