Tingle-UR-Tastebuds

Podalangai is called snake guard as it is long like a snake. It is a South Indian veggie and not so prominent among the North Indians. Here in Nairobi I get mostly all my South Indian veggies except for this one. But one shop here brought the seed and they alone produce this vegetable. Whenever we go there I try to get them.

Thovandal is a preparation with the addition of toor dal to the almost sauteed vegetables of your choice. They generally call this as poriyal also. It is a dry preparation had with rice with sambar or rasam combination. It is a very easy preparation where mostly all south Indian’s make these kind of veggie’s almost everyday. Fresh coconut also can be added. Though I haven’t added coconut, the taste is not compromised.

This recipe is very easy and a good way of including a vegetable in the lunch. This vegetable is a South Indian influenced one, many North Indians might not know this vegetable. But if you find them do buy and try it out.

Do try and let me know if you liked it.

Cuisine: Indian(South) | Category: Side Dishes for Rice | Prep time: 20 to 30 mins | Cook time: 15 mins | Serves: 4

Ingredients

• Podalangai/Snake Guard – 1 or 2 feet long (Chopped as shown)
• Onion – 1 (chopped small size)
• Green chili – 2 (cut into half or slit open)
• Toor dal – 1/2 Cup (Boiled 3/4 th)
• Salt as needed

To Temper

• Fennel/Sombu – 1/4 tsp.
• Urad dal/Ulunthu – 1 tsp.
• Curry leaves – few leaves

METHOD

• Get all your ingredients.
• Take the snake guard/podalangai and cut it into 4 to 5 inches pieces.
• Then cut them into half and with the help of a spoon scoop out the middle fleshy part which contains the seeds.
• Now chop thin as shown in the picture.
• Add salt and turmeric to the chopped snake guard/podalangai. Set aside for atleast 15 mins.
• Chop onion and get all your ingredients ready.
• Take oil in a vessel. Temper mustard, fennel and urad dal.
• Add curry leaves and then the green chili.
• Now add onion and saute for few mins.
• Meanwhile take a handful of the chopped Snake Guard/Podalangai and squeeze out the excess water and repeat until all the chopped snake guard/podalangai is all done.
• Now add the squeezed Podalangai/Snake Guard and saute until it is soft.
• Saute till they get cooked well and then add the toor dal that is three fourth boiled. Mix well and check the taste.
• Switch off the stove and serve it with Rice & Sambar combo or Rice & Rasam combo.

Note : Slicing the podalangai/snake guard thin is very important.

Adding salt and turmeric to the chopped podalangai/snake guard helps it to wither water. As we aqueeze out the excess water it gets cooked easily.

Freshly grated coconut can be added in the end.

The toor dal should be three fourth done not fully mashed. It tastes great only when they are like that.

Visual clicks

 

 

 

The Podalangai/Snake Guard Thovandal is ready to be served with any rice & sambar or rice & rasam combo. Try and let me know if you liked it.