Pudalangai Poricha Kuzhambu | Porichcha kulambu recipe | Snake gourd kuzhambu | Pudalangai Recipes

I am actually new to this Pudalangai Poricha Kuzhambu. I usually prepare Pudalangai kootu or Pudalangai poriyal most of the time. So when I bought the snake gourd a week before and not sure what recipe to cook with this veggie as I am bored of preparing the same recipe. So browsed the net and got the recipe from here. It tasted good and I liked the taste. Planning to prepare this one more time. 

You can view other yummy Kuzhambu varieties below 

Kariveppilai kuzhambu
Sundakkai vatha kuzhambu
Poondu kuzhambu
Vendhaya kuzhambu
Paruppu urundai kuzhambu
Vendakkai puli kuzhambu

Pudalangai Poricha Kuzhambu

Preparation time: 8 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients 

Snake gourd/Pudalangai - 2
Thuvar dal / Toor  dal - 1/2 cup
Grated coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Pepper corns - 1/2 tsp
Dry chillies - 4
Urud dal - 1 tsp
Mustard seeds - 2 pinch
Turmeric - 3 to 4 pinch
Oil - 2 tsp
Water - 4 to 5 cup

Curry leaves - few
Salt - as per taste

Method

1. Cook the toor dal and water (1 cup) with a pinch of turmeric powder and keep it ready. Wash and clean the snake gourd. Make a slit and remove the seeds.

2. Cut the snake gourd into cubes and cook with pinch of turmeric and salt.
3. Meanwhile, in the kadai, add the oil and when hot, add the cumin seeds, urud dal, pepper and red chilli. When they become light brown, add the grated coconut and fry for a min or two.

4. Now transfer the content to the food processor adding little water and grind to a smooth paste.

5. In another big pan, add the cooked snake gourd and mix this coconut mixture.

6. Allow to cook it. In another small pan, add the oil/ghee and add the mustard seeds and curry leaves and fry it.
7. Add this thalippu or tadka to the gravy. Allow to cook for another 2 min and switch off the stove.

8. Serve with hot rice.

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Vegetable Pulao Recipe | How to make Veg Pulao | Easy Pulao Recipes

Vegetable Pulao is one of my favorite pulao next to the peas pulao. It is loaded with veggies and easy to make and tastes great. If i have more than 4 or 5 vegetables, then my choice of pulao would be definitely veg pulao only. Also if any of our guests come, my choice is this only. If you have frozen mixed veggies, then your work would much more easier. But I like to do with fresh veggies. 

You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

Potato Pulao

Paneer Pulao

Vegetable Pulao

Preparation time: 15 min | Cook Time: 18 min | Serves: 5

Recipe Category: Rice | Recipe Cuisine: North Indian

Ingredients
Basmathi rice - 3 cups

Mixed veggies - 1.5 cups (Sweet corn, carrot, cauliflower, green peas, beans)
Onion - 2 (chopped nicely)
Ginger Garlic Paste - 1 tbsp
Green Chillies - 2 (slit into half - lengthwise)
Cumin seeds - 1/5 tsp (optional)

Fennel seeds - 3/4 tsp
Cloves - 4
Cinnamon stick - 1
Cardomom - 1
Bay leaf - 1
Coriander leaves - 3 tbsp (optional)
Water - 4.5 cups
Oil - 2 tbsp
Ghee - 1 tbsp
Salt as per taste
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash and cut the vegetables and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the carrot first sauté for 3 min. Add the sweet corn and sauté for another 2 min. Add the cauliflower and peas and saute for a minute. (Do not skip this). While sauteing add 3 pinch of salt. This is done, so that veggies are cooked perfectly.

4. Add the water or coconut milk and when it starts boiling, add the rice. Check for the salt here. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Vegetable Pulao with Baby corn Masala

Tasty and Easy Vegetable Pulao is ready... I had it with Baby corn masala...

Notes:
1. Always saute the veggies for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

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