Pudalangai Pidithan | Snake gourd fistfuls

Ingredients:

Snake gourd – 250 gms (cut in crescents)

Fresh coconut – 2 tbsp

Rice flour – 3 tbsp

Besan flour – 3 tbsp

Red chilly powder – 1 tsp

Asafoetida – 1 tsp

Turmeric powder – 1 tsp

Green chilly chopped – 1 no

Tempering:

Curry leaves – 1 sprig

Coconut oil – 1 tsp

Mustard seeds – 1 tsp

Method:

·      Mix rice, besan flours, red chilly,asafoetida, turmeric  powders, green chillies, curry leaves and coconut roughly.

·      Add the cut snake gourd pieces into the dry mix and coat well.

·      Sprinkle more water if needed to ensure the vegetables are well coated.

·      Take some in your hand and roll them in between your fist into an oval shape. It should hold shape. If not you may need to add more flour.

·      Place these oval fistfuls in a steamer/ idly plate and cook till done.

·      To check if they are done, poke a toothpick in the centre of the oval ball. If nothing sticks, then it is cooked.

·      Remove from steam.

·      Heat coconut in a wok and temper with mustard seeds and curry leaves. Place these fistfuls over the tempering and gently mix to ensure they do not break.

·      Serve hot with rice as an accompaniment or as a snack.

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