I usually make poriyal with snake gourd. I was asking my MIL to suggest me some other recipes using snake gourd.She immediately told me about this pudalangai pepper fry and made it for us. As this poriyal is without coconut, we loved it a lot. My MIL told this recipe is specially meant for mixing with plain rice topped with ghee.But I feel it must taste good for rasam & dal rice too.This is very easy to prepare and I am sure pepper lovers would love this recipe a lot..
INGREDIENTS
- Snake gourd – 1 no (medium sized)
- Pepper corns – 1.5 tsp
- Cumin seeds /jeera – 1.5 tsp
- Cooking oil – 2 tbsp
- Ghee –1 tbsp
- salt – as needed
Lemon juice – few drops (optional)
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METHOD
- Wash and cut the snake gourd into two vertically. Discard the soft part inside.Chop them into small pieces of finger line size.Add salt , mix well . Snake gourd will release some water. Squeeze them out .After u squeeze all the water , the quantity of snake gourd will be reduced to half..
- Coarsely grind pepper & jeera together..Set aside..
- Heat oil in a kadai and add the squeezed snake gourd pieces. Saute well till it shrinks..Simmer the flame completely and close the kadai with a lid .Let it cook well.Mix every now n then.Snake gourd cooks very fastly. It takes maximum 10-15 minutes in low flame..
- After the snake gourd is completely cooked add ghee and coarsely ground pepper , jeera powder and salt if necessary..Mix well and switch off the flame. Leave it in the kadai heat for sometime.. Add little lime juice if needed..
Transfer to a plate ,mix with plain rice adding ghee .Tastes great with papad as accompaniment !!.Addition of ghee is a must for best taste n flavor. It also reduces the spicy taste of pepper.
If u don’t like to mix with rice , enjoy as an accompaniment for paruppu sadam or rasam sadam with appalam papad..
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