I have already posted many Raita and Pachadi dishes. To add to that collection, we will see how to make a Snake Gourd/Pudalangai Thayir Pachadi. People tend to avoid this vegetable due to its name Snake Gourd. But, this is a healthy vegetable which helps in digestion and improves immune system. It reduces fever and controls diabetes. The benefits are numerous. And this vegetable can be cooked into many tasty dishes. Let us see how to make this Raita/Thayir Pachadi.
Ingredients:
Pudalangai (Snake Gourd) – 200 Gms
Oil – 1 tbsp (Coconut Oil preferred)
Beaten Yogurt (Curd) – 1 cup
Salt – to suit your taste
To grind:
Grated Fresh Coconut – 3 tbsp
Cumin Seeds – ½ tsp
Green Chillies – 1
Ginger – ½ inch piece
For Tempering:
Oil – 1 tbsp
Mustard Seeds – ¾ tsp (Coconut Oil preferred)
Urad Dal – ½ tsp
Curry Leaves – from 1 twig
Hing (Asafoetida) – 1 pinch
Method:
Cut the Snake Gourd length wise. Scoop out the seeds and the spongy portion in the middle and discard. Chop the Snake Gourd into small pieces.
Heat a cup of water in a pan. Add the chopped Pudalangai and ¼ tsp of Salt to it. Cook till the leaves become tender. Do not overcook.
Strain and keep aside. We can use the strained water for making soup, Sambar, Rasam etc.
In the meanwhile, crush the Coconut, Green Chilies, Cumin Seeds and Ginger to a fine paste. Add 2 to 3 tbsp of Yogurt while crushing.
Take the beaten smooth Yogurt in a mixing bowl. Add the boiled Pudalangai and the Coconut paste. Add required Salt. Mix well.
Heat 1 tbsp of Coconut Oil in a small pan for tempering. Add Mustard Seeds and allow them to crackle. Add Urad Dal and Curry leaves.
When the Dal turns golden, switch off the flame. Add Asafoetida. Stir and add this tempering to the Thayir Pachadi. Mix well.
Serve it with Rice, Roti, and Chappati etc. You can eat it as it is. It tastes really good.
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