Chettinad Pudalangaai (புடலங்காய்) Poricha Kuzhambu/Snake Guard Kurma for Breakfast

chettinad Pudalangaai Poricha Kuzhambu/Snake guard Korma

Are you looking for a very differnt variety of Kurma? Then, this is it!! Try for yourself and you will know!

My mother use to make variety of gravies with vegetables for breakfast.  So we never get bored of Idli/Dosai.

This Kurma is a unique combination of pepper, cumin and coconut masala with Snake guard/Pudalangaai(புடலங்காய்)

Ingredients:

Pudalangaai(புடலங்காய்)/Snake guard - 1

(If mini sized Pudalangaai - 3)

Onion - 1

Small Tomato - 1 (optional)

Turmeric Powder/Manjal Thool - 1/4 tsp. 

Coriander (Dhaniya) Powder/Malli Thool - 1 tsp.

Water - 1 to 2 Cups

Salt - to taste

Masala/To Grind:

Grated coconut/ Thengai  - 1 to 2 Tbs

Whole Black Pepper/ Milagu - 1 tsp

Cumin /Seeragam - 2 tsp

Red or Green Chilli - 1 to 2

(according to spice preference)

Tempering:

Oil - 2 tsp

Mustard Seeds/Kadugu - 1/4 tsp

Curry leaves/Karuveppilai - few 

Method:

Chop the Pudalangaai/Snake guard into small dices, finely chop the onions and tomato.

 

In a Cooking Pan or pot, pour cooking oil andadd the tempering ingredients - mustard Seeds/Kadugu and Karuveppilai. As it splutters add onion and sauté for two minutes. Now add the Snake guard/Pudalangaai, Turmeric and Coriander Powder. If you prefer little bit of tangy taste add 1/2 to 1 (chopped)tomato. Do not add more.  Add salt, let it cook for few minutes, now stir in the ground masala along with required amount of water.

Cook until the vegetable is done, usually snake guard takes less time to cook.

Switch off and serve hot with Idli/Dosai/Chapati for Breakfast/Tiffin.