Pudalangai Varuval Recipe| Snake Gourd Fry| South Indian Lunch Recipes

I love love Snake gourd. In fact, i have a thing for all things gourd. Unfortunately, gourds are pretty seasonal where i live. I find snake gourds only around this time of the year and when i do find some, i make the best out of them. While snake gourd kootu remains a family favorite, i ventured a bit further along the cooking line and made snake gourd fries this time. They gave me a whole new reason to love gourds, snake gourd in particular. They were crispy, crunchy and delicious without all those carbs from potatoes or sweet potatoes. And it s breeze to make. So, lets get on to the recipe, shall we?

Prep Time: 20 mins
Cook Time: 20 mins
Serves 2 
Allergy Info: Vegan

Ingredients

Snake gourd 1 large cut into juliennes
Curry leaves a sprig
Salt to taste

For The Batter

Gram flour (besan/kadala maavu) 3 tbsp
Rice flour 1 tbsp
Corn flour 1 tbsp
Chili powder 1 tsp
Hing a small pinch
Salt to taste
Water 2 tbsp

Oil for frying

Directions

Sprinkle a little salt on the cut gourd pieces and let rest for 5 mins. After that, squeeze out as much water as you can from the gourd. In a mixing bowl, combine all the ingredients for the batter except water using a whisk.
Now add the snake gourd into this and combine well in such a way that the flour mixture coats the gourd well.
Sprinkle about 1 tbsp of water on the mixture and mix. You should not have a runny mixture. What we need is that the flour coats the gourd. You will have a crumbly mass at the end. In case you find the mixture too dry, add the remaining 1 tbsp water and mix well.
Check for seasoning and adjust if required.
Heat oil in a pan.
Deep fry the gourd pieces in batches till golden brown.
Drain on a kitchen towel.
In the end, fry the curry leaves and mix with the gourd.

Serve hot with spinach garlic dal and tomato rasam