Pudalankai poriyal/ Snakeguard poriyal

Pudalankai poriyal is my favourite that too when it is made by my grandmother. I just remember the days when she specially make pudalankai kootu or poriyal and serves with hot rasam and steamed rice. I just love the simple way of her cooking in low flame. Yes, almost now I do follow slow flame cooking, it gets you awesome taste and every portion of curry will be evenly cooked. Pudalankai poriyal goes well with Sambar rice and rasam rice.

Preparation time: 10 mins
Cooking time: 15- 20 mins
Serves: 2 nos

Ingredients:

Snakeguard - 250 gms (finely chopped)
Onion - 1no (finely chopped)
Coconut grated - 1/4 cup
Red chilli - 2 nos (split into two)
Asafoetida/ hing - 1 pinch (optional)
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Moong dal - 1 tablespoon(washed & soaked, optional)
Water - to sprinkle
Salt - to taste
Curry leaves - few no
Sambar powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 teaspoon

Method:

1. Wash and cut snakeguard into two and remove the middle white portion. Chop snakeguard finely as shown below.



2. Wash and soak moong dal for 20 mins.
3. Heat oil in a thick bottom kadai and add mustard to it. When it splutter, add urad dal, red chilli, curry leaves and hing. Saute it for a min and add onion to it.
4. Saute well until onion turns translucent colour and then add snakeguard, turmeric powder.



5. Sprinkle little water and cook covered in low flame. Stir in between and sprinkle little water if needed.
6. Once snakeguard is half done, add soaked moong dal, salt, sambar powder and again cook it covered.



7. When snakeguard is cooked, add grated coconut and mix well and switch off the flame.

Yummy, tasty and simple snakeguard curry is ready to be served. Serve it with Sambar rice or rasam sadam.