Pudalangaai thuvattal

  Today I'm going to write a content about how to make pudalangaai thuvattal/snake guard with step by step photos and instructions. It is a very easy and simple dish that can be prepared in just 20 minutes. This is a very common vegetable in South Indian cuisine.  Many of us do not like this vegetable due to its odor that comes from the whitish layer of the snake guard. To avoid this, first Marinate the chopped snake guard with turmeric powder and salt. And kept aside for 5 to 10 minutes. Let us see how to cook,

               

Preparation time:10 minutes 
Cooking time:10 minutes 
Serves :2 to 3 

Ingredients :

1. Pudalangaai- 2
2. Toor dal - 25 gram
3. Mustard - 1tsp
4. Urad dal - 1 tsp
5. Red chili - 2
6. Curry leaves - small amount 
7. Onion - 1(finely chopped) 
8. Salt- as required 
9. Turmeric powder - 1 tsp

Method:

Step 1: first you have to finely chopped the snake guard and add the turmeric powder and required salt into it. Then marinate all the ingredients and kept aside for 10 minutes. 

Step 2: in the mean time, half-cook the Toor dal and kept aside. 

Step 3: Next keep a kadai in a stove, pour some oil and add the above mentioned quantity of mustard, Urad dal, red chili, curry leaves, finely chopped onion. Fry all ingredients till the onions turns light brown in colour. 

Step 4: Now take the marinated snake guard and squeeze the excess water that comes from marination and kept aside in a separate plate. 

Step 5: last step is add the squeezed snake guard in the fried onion and cook in slow flame for 5 minutes. No need to add salt because the salt is already marinated in bottle guard. 

Step 6: After 5 minutes, add the half cooked Toor dal in kadai and cook for another 2 minutes and switch off the stove. 

Now the pudalangaai thuvattal is ready to serve. 

Pictorial:

First chop the snake guard, add turmeric powder and salt. Marinate for 5 minutes. 

In the mean time, half cook the Toor dal and kept aside. 

After 5 minutes, squeeze the excess water from the marination. 

Place the squeezed snake guard in a separate bowl or plate. 

Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, red chilli, chopped onion, and curry leaves. Saute well. 

Now add the squeezed snake guard in a pan, cook for 5 minutes in slow flame. 

Next add the half cooked Toor dal and mix well. Switch off the stove. 

Now the tasty pudalangaai thuvattal is ready to serve hot with any sambar rice or rasam rice.