Stuffed Snake Gourd / Stuffed Pudalangai

Stuffed Snake Gourd / Stuffed Pudalangai

A powerhouse of nutrients, vitamins & minerals, snake gourd, also known as ‘padwal’ is an all-natural antibiotic, expectorant, as well as a healthy laxative. Because of its high-water content, snake gourd acts as a natural coolant for the body; it is fat-free but filling.What’s more, a rich source of fibre, snake gourd helps in keeping the digestive tract healthy.

Ingredients:

• Snake gourd (medium-size)– 1
• Spongy inner part of the vegetable chopped
• Small onions chopped– 10
• Jeera – 1 tsp
• Turmeric powder – ¼ tsp
• Chilli powder – 1 tsp
• Grated fresh coconut – 2 tbsp
• Roasted and crushed peanuts – 1/4 cup
• Salt to taste
• Oil

Method:

• Wash the pudalangai and scrape the skin lightly. Cut into 2-to-3-inch log rounds. Scoop out the seeds and the spongy interior from each round. Keep aside.
• Add water and salt to the pudalangai rings and boil for 4 to 5 minutes. Switch off the flame; drain the water and keep aside the vegetable.
• Heat oil in a pan. Add jeera. Add onions and the chopped scoop outs. Sauté until translucent.
• Add turmeric powder, chilli powder and salt. Roast them for 2 to 3 minutes.
• Next, add grated coconut and peanut powder. Mix and cook until all of it binds together.
• Stuff the pudalangai rings with this stuffing.
• Heat oil in a pan and place the stuffed gourd rings and cook in low to medium flame for 3 to 4 minutes.
• Flip them one by one and roast the other side also.
• Serve as a starter or as a side dish for sambar rice/rasam rice.