Pudalangai Pidithan | Snake gourd fistfuls


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


Curry leaves – 1 sprig

Coconut oil – 1 tsp

Mustard seeds – 1 tsp


·      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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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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