Podalangai^ (a type of gourd) Curry

Pointer 1: Pick ones that feel soft to the touch when you buy them in the Indian grocery stores. Hard ones may have more seeds, would take longer to cook, and chewy to taste.
Pointer 2: Adding curry leaves is the last step to most preparations.  This adds aroma and flavor.


  • 1 medium sized gourd (cut the gourd along its length into 2 halves.  Do the same again to each half.  Then cut it into smaller pieces)
  • 2 tsp. grated coconut
  • 1 Tbs. canola oil or any cooking oil
  • 1/4 tsp. mustard seeds
  • 1 tsp urad dhal^
  • 2 dry red chillies
  • 1/2 tsp turmeric
  • salt to taste
  • 1 Tbs. curry leaves^
  • 1 Tbs. grated coconut (optional)

Take a heavy-bottomed pot to ensure nothing sticks to the bottom.  Add oil and let it warm a bit.  Drop the mustard seeds aand let it spurt.  You may cover with a lid while it spurts. Add the chillies saute for a minute, then add the dhal.  Continue sauteing until dhal turns brown.  Now add the cut vegetables.  Turn them over a couple times.  Add turmeric.  Cover the pot with a lid.  Let it cook until the vegetable is cooked well and can be easily split with a fork.  It will probably take about 10 minutes. Remove the lid and make sure all the water evaporates. Then add salt to taste.  Mix the salt in well.  Now add the grated coconut.  Mix again.  You may add a few curry leaves as well.  Transfer to a serving dish.  You are done!

^ Please contact me for any of these ingredients or utensils.

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