Topic started by SARITHA (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on Sun Sep 19 10:34:07 EDT 2004.
All times in EST +10:30 for IST.

How do you use snake gourd.
Do we have to peel the skin off to use it.
Could you post some recipe for this vegetable.
My friend's mom's gave me some padavalanga from her garden , but I don't know how to use it.
I need your help.
Thanks.

Responses:

• From: Thattai (@ ppp-219.65.16.72.mum1.vsnl.net.in) on: Wed Sep 22 08:10:31 EDT 2004
  
  Hi Saritha,
  It is very easy to prepare this vegetable. Just scrape the skin off - don't peel with a peeler. Then cut it lengthwise. remove the seeds and fibres inside (i find it very easy to scrape them with a blunt spoon). If the podalangas are very thick, can cut lengthwise again. Then cut them into desired size, usually small rectangles.
  
  Now u can make either poriyal - do tadka of rai, urad, channa dal. Add red chillies, curry leaves. Add the chopped veggies. Cook with salt. When done sprinkle grated coconut and serve. This is good with kaara kuzhambus and other spicy gravies.
  
  
• From: thattai (@ ppp-219.65.16.72.mum1.vsnl.net.in) on: Wed Sep 22 08:11:18 EDT 2004
  
  Can also make kootu. Soak moong dal (a handful or two) for 1/2 hr. Cook in cooker with moong dal and haldi with just enough water to cover dal at the bottom of the vessel, and the podalanga (about 2-3 tea cups) and salt on the top. Cook for 2-3 seeties. Then grind about 1/2 cup coconut, green chillies, and 1 tsp jeera to a fine paste and add to the veggies. adjust water and salt. Simmer for few minutes. Add tadka of rai, urad, curry leaves. Yenjoy!
  
  
• From: Cindy (@ rasbtnlchn048.160.145.203.touchtelindia.net) on: Fri Sep 24 07:29:23 EDT 2004
  
  Dice the gourd into very small pieces..and cook with a little water and salt. when done switch the fire off. take 3-4 small onions, 2 red chillies, curry leaves, one spoon coriander seeds, 1/2 spoon jeerakam and grind coarsely. in another pan heat oil and saute this mixture for a minute and add the cooked gourd pieces..when the water is completely gone switch the fire off.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Sep 24 08:30:45 EDT 2004
  
  Recipe for pudalanga poricha kootu:
  
  Boil the veg., with little moong dhal or channa dhal or the plain veg., Add salt and turmeric to them.
  
  In a pan, add little oil, fry urad dhal 1 tsp, pepper 1 tsp, jeera 1 tsp and red chillies 1 well till they are golden brown. Grind them with 2 tbsp of coconut, keep aside. You can add or avoid red chillies here.
  
  Season in oil with mustard and hing. Add the boiled veg., and ground paste. Mix well and add rice flour if it is watery. You can take as kootu or if u reduce the amt of veg., it will be poricha kuzhambu.
  
  You can even omit coconut and that will also taste good.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Sep 24 08:31:44 EDT 2004
  
  Forgot to say, can add 1/2 tsp of dhania with the frying items.
  
  

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