Snakegourd Fry (Pudalankai Varai)


  • 1 medium snake gourd (yields 1½ cups)
  • 2 teaspoons canola oil
  • ¼ teaspoon mustard seed
  • ¾ cup chopped red onion
  • 1 strand curry leaves
  • 2 teaspoons shredded unsweetened coconut
  • ¼ teaspoon Sri Lankan chili powder
  • ¼ teaspoon ghee (clarified butter)
  • Salt to taste


  • Slit snake gourd length wise and remove the seeds
  • Slit each half into 3 and then chop them into very small pieces (about ½ inch or less)
  • Heat a steamer and steam snake gourd until soft and cooked, about 15 minutes
  • In a skillet add canola oil and add mustard seeds
  • Once the mustard seed start splattering, add onion and fry until golden brown
  • Add curry leaves and fry for about a minute
  • Add cooked snake gourd and coconut to the skillet and mix well
  • Add salt, chili powder to the skillet and fry for about 5 minutes in low flame
  • Add ghee to the snake gourd and fry for another 2 – 3 minutes

Yields: 2 servings as a side dish

2 thoughts on “Snakegourd Fry (Pudalankai Varai)

  1. I am not sure what a snakegourd looks like!..I really like it when you put pictures of the tamil ingredients!..It is such an adventure for me to be able to use all these wonderful new-to-me foods!

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