Snake Gourd With Prawns

Snake gourd pudalankai is a native vegetable easily grown in kitchen gardens and is mostly used in fries poriyal and dhal curry kootu. In a pot add the cubed snake gourdturmeric powder sliced chillychopped ginger and salt.

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In a plate mix together chili powder turmeric powder with semolina.

Snake gourd with prawns. Piping hot rice with spicy gravy and some snake gourd-prawns thoran would be a perfect treat. Snakegroud snakegroudprawns homemade homecooked straightoutofmykitchen delicious tasty yummy yum delicious chichingae prawnrecipes prawns prawn mouthwatering lipsmacking bengalirecipe bengalidelicacy bengalistyle bengalifood bengalispecial bengalifish ghonto. After 2 minutes add snake gourd pieces prawns and salt and allow to cook on low flame with lid covered till the snake gourd pieces and prawns turn soft.

Wash snake gourds and scrape off the skin. Now let the entire amalgamation cook on a medium flame for about 8 to 10 minutes or until the snake gourd pieces start to tenderize. It can be prepared with or without coconut.

Next put dry red chili green chili asafoetida curry leaves and snake gourd pieces into the mixture. Step 3 Combine the cooked snake gourd. Scrape the outer skin of the snake gourd cut the ends off and then crosswise into 1-inch cylindrical pieces.

Now snake gourd chana dal curry is ready to serve with pulka. Add half cup of water cover and cook till it is half doneNext add the prawns and chopped tomato cover and cook for three to four minutes. In a pan or manchatti preferably in manchatti an earthen pot add the padavalanga snake gourd pieces prawnsshrimp grated ginger crushed garlic turmeric powder red chilly powders and salt to taste with enough water to make curry consistency and bring to boil and cook till its done.

Add the roasted coconut paste and mix. Take a piece of Parval and stuff it with the prawn stuffing. Add small onion and green chillies and saute till the onions turn golden brown.

Seal both ends with potato mash. Wash season with salt and steam for 15 to 20 minutes until tender-crisp. Heat oil in a pan and splutter the mustard seeds.

Dip each piece of Parval in the semolina. Now add the snakegourd coconut and prawns mix and saute on low flame for a couple of minutes. Rub prawns with salt and half of the turmeric powder and keep aside for10 minutes.

Theeyal can be made with many vegetables like potato Brinjal bitter gourd shallots snake gourd Breadfruit Kadachakka Cheema chakka etc. Heat oil in a pan and fry the prawns till they turn pink. In a flat frying pan heat oil.

We want to retain the flavor of the prawns so temper the same oil with kalonji and green chilies. Shallow fry the parval till brown on all sides. The intricate flavours of this unique dish are sure to excite your taste buds.

Add grated coconut and saute for 2 minutes. Snake Gourd and prawns Pudalangai Kootu with Prawns This Pudalangai with prawns is a treat for seafood loversIt includes all the goodness of snake gourd with the deliciousness of prawnsthe addition of snake guard imparts a fibrous texture to this prawns kootu. This is an age old recipe our grandmas used to make its a nice interesting way to have our boring vegetables.

With the highly priced prawn the dish is elevated to a higher status providing a most delicate and delicious combination of flavours. Place the cylinders in a dish and spoon the prawn filling into each. Add a couple of tablespoons of water and cover the pan with a lid.

Remove and reserve them for later use. Hollow them by removing the pith and seeds. Snake gourd with prawn snake gourd prawn onion chopped ginger paste garlic paste mustard oil turmeric powder red chilli powder 40 mins.

Snake gourd and prawns thoran stir fry is a perfect side dish for an elaborate lunch. Slice them into thin half moons. Repeat for all the other parval pieces.

This is a classic combination that is part of many local cuisines in Kerala. Try this amazing side dish for rice. Can be replaced with other vegetables too.

Step 4 After 10 minutes remove the lid and allow to cook on medium flame for about 5 minutes.

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