This pudalangai (snake gourd) thuvattal is a crunchy side dish that pairs well with any type of rice. It’s healthy and quick to make too!
Add water, turmeric powder and oil to dhal 
Cook until al dente 
Add mustard seeds and chilies to oil 
Cut snake gourd 
Add snake gourd and cooked dhal 
Mix well 
Pudalangai Thuvattal
This thuvattal is a crunchy side dish that pairs well with any type of rice. It's healthy and quick to make too!
Servings: 6
Ingredients
- 2 cup pudalangai (snake gourd) (chopped)
- ¼ cup moong dhal
- ¼ tsp turmeric powder
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp urad dhal
- 3 dry red chilies
- 6 curry leaves
- 1 cup water
- salt to taste
Instructions
- Wash moong dhal and add it to a pan.
- Add water, 1 tsp oil, and turmeric powder. Cook until al dente.
- Once cooked, drain the water and set dhal aside.
- Heat oil in a separate pan.
- Then add mustard seeds, urad dhal and red chilies.
- Once mustard seeds crackle, add chopped pudalangai. Saute for 1 minute.
- Add salt to taste and cover pan with a lid. Cook on low flame for 5-10 minutes. The pudlanagai should be fully cooked.
- Add cooked moong dhal and mix. Cook for 2-3 minutes.
- Serve hot as a side dish.
