Pudalangai avial | Snake gourd aviyal

Cuisine Style: Tamil Nadu, India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Adai | Type : Avial, coconut veg curry

Ingredients

• Pudalangai[Snake gourd] – 1 cup [Cut into cubes]
• Turmeric powder – ¼ tsp
• Salt to taste
• Water as needed

For grinding

• Coconut – 4 tbsp
• Cumin seeds – 1 tbsp
• Ginger - 1 tbsp
• Green chilli - 1
• Put above ingredients in a mixer jar grind to fine or coasre paste

For seasoning

• Coconut Oil – 2 tbsp
• Mustard seeds - 1 tbsp
• Curry leaves - 1 spring

Method

• Boil Snake gourd with turmeric added water.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add curry leaves fry
• Add boiled Snake gourd, salt and turmeric powder mix well.
• Then add freshly ground paste mix well. Then add ½ cup water mix well.
• When boiling cut off heat & serve hot with paruppu adai

For avial variations

• You can add drumstick, flat lima bean, avarakkai, beans, radish, brinjal, egg plant, peerkangai[ridge gourd], raw banana, yellow pumpkin, kovakkai, Tindora...

Snake gourd avial

Simple pudalangai avial