Pudalangai avial | Snake gourd aviyal

Pudalangai avial By

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


  • 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


  • 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 avialSnake gourd avial

Simple pudalangai avialSimple pudalangai avial

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