Pudalanga kadala paruppu curry | Pudalanga curry is a traditional Tamil brahmin style no onion no garlic poriyal variety. Protein-rich healthy curry
Will veggies turn mushy Variations Ingredients Recipe with step-by-step pictures Pudalangai poriyal Video recipe
CAN I SKIP SOAKING CHANA DAL?
Since I cook snake gourd and dal together I would recommend soaking chana dal. If you are planning to pressure cook chana dal separately for additional whistles, you can skip soaking the chana dal.
Will dal and snake gourd turn mushy with pressure cooking?
The snake gourd and dal I buy here in the US take a longer time to cook hence this method never turned my dal mushy. If you are doubtful cook separately in an open pot.
WHY SHOULDN’T I MIX AFTER ADDING all the ingredients?
I have added very little water for cooking pudalanga and Kadalai paruppu so prefer pressure cooking veggies and dal in layers. Mixing everything might burn.
CAN I DO A QUICK PRESSURE RELEASE?
If you are planning to skip dal and prepare snake gourd poriyal you can do pressure release but if you are making curry with chana dal do natural pressure release for proper cooking.
CAN I MAKE THANJAVUR STYLE pudalangai thengai CURRY?
Yes, use moong dal instead of chana dal and prepare the curry. If you are planning to use Moong dal, don’t pressure cook. Cook snake gourd and dal in one pot/ microwave
CAN I COOK curry IN AN INSTANT POT?
Yes, cook for 1 minute and do natural pressure release. You can also cook in an open pot or microwave for around 10-12 minutes with extra water
Variation for Pudalangai paruppu curry
You can add onion and garlic after tempering Almond flour or crushed peanuts can be used instead of coconut You can use Green chilli or chilli powder
For the Pudalanga poriyal video recipe
CHANA DAL RECIPES
PORIYAL RECIPE COLLECTION IN TMF
PRESSURE COOKER RECIPES IN TMF
Ingredients
Soak
2 tablespoon chana dal Enough water
Pressure cook
1/2 teaspoon coconut oil 1/3 cup water 1 + 1:2 cups pudalangai | snake gourd 1/8 teaspoon of turmeric powder
Temper
1/2 tablespoon coconut oil 1/4 teaspoon mustard seeds 1 teaspoon urad dal 2 red chilli Few curry leaves
Poriyal
2 tablespoon Grated coconut A generous portion of Asafoetida Required salt
How to make Pudalangai poriyal with step-by-step pictures
Soak Kadalai paruppu
Soak chana dal with enough water for at least 1 hour
Pressure Cook Snake gourd and chana
Firstly add coconut oil, and water to a 2-liter pressure cooker
Add chana dal and spread
On top of dal, add snake gourd and spread
Finally, add turmeric powder on top but don’t spread
Pressure cook for 2 whistles and do natural pressure release; mix well
Prepare poriyal
Add oil to the pan and turn on the stove on medium flame
When oil is hot add ingredients under “temper” and let them splutter
Furthermore, add asafoetida and give a quick mix
Add cooked snake gourd, dal required salt, and all saved water ( if you cooked in a pressure cooker) and mix well
cook for 3 minutes until water is absorbed and all flavors are well incorporated
Finally, add coconut, mix well and cook for 2 minutes
