Snake Gourd Chana Dal Poriyal Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Chana Dal Poriyal Recipe – Authentic South Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Snake Gourd Chana Dal Poriyal. It’s a simple, flavorful side dish that’s perfect with sambar rice, curd rice, or even just a simple dal-chawal combo. Honestly, it’s one of those dishes that just feels like home.

Why You’ll Love This Recipe

This poriyal is more than just a recipe; it’s a little slice of South Indian comfort. It’s quick to make, packed with nutrients, and the combination of the slightly bitter snake gourd with the nutty chana dal is just divine. Plus, the aromatic tempering with mustard seeds and curry leaves? Irresistible! You’ll love how easily it comes together, even on busy weeknights.

Ingredients

Here’s what you’ll need to whip up this delicious poriyal:

• 1 whole Snake gourd (about 300-400g)
• 2.5 tbsp Chana dal (split chickpeas)
• 1 Big onion, finely chopped
• 1 tsp Sambar powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Sugar
• 1 tbsp Cooking oil or coconut oil
• 0.5 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 0.5 tsp Cumin seeds
• 0.25 cup Grated coconut

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Snake Gourd: Varieties and Selection
There are a few different types of snake gourd, but the long, slender ones are the most common. Look for firm, bright green gourds without any blemishes.

Chana Dal: Benefits and Soaking Tips
Chana dal adds a lovely nutty flavor and protein boost. Soaking it for about 30 minutes softens it and helps it cook evenly. Don’t skip this step!

Sambar Powder: Regional Variations & Homemade Options
Sambar powder is the heart of this dish. Every family has their favorite brand, and the flavor profiles can vary quite a bit. Feel free to use your preferred brand, or even try making your own!

Coconut Oil: Traditional Flavor vs. Other Oils
Traditionally, coconut oil is used for poriyal, lending a beautiful aroma. But any cooking oil works just fine if you prefer.

Curry Leaves: Fresh vs. Dried – Which to Use?
Fresh curry leaves are always best, if you can get them. They have a much more vibrant flavor. If you’re using dried, use about half the amount, as the flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for about 30 minutes. While that’s happening, chop the snake gourd into small, bite-sized pieces and finely chop your onion.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds. Let them sauté for a few seconds until fragrant.
3. Now, toss in the chopped onions and cook until they turn translucent. Then, add the snake gourd pieces and give everything a good mix.
4. Time for the spices! Add the turmeric powder, sambar powder, salt, and sugar. Stir well to make sure everything is nicely coated.
5. Drain the soaked chana dal and add it to the cooker. Pour in about ½ cup of water. Close the lid and pressure cook on low flame for just one whistle.
6. Once the pressure has released naturally, open the cooker. Gently mix the poriyal, being careful not to mash the vegetables.
7. Finally, sprinkle in the grated coconut and toss gently. Serve hot with sambar rice or curd rice. It’s seriously that easy!

Expert Tips

Want to take your poriyal to the next level? Here are a few of my go-to tips:

Achieving the Perfect Texture
The key to a good poriyal is perfectly cooked vegetables – tender, but still with a bit of crunch.

Preventing the Poriyal from Becoming Mushy
Don’t overcook the snake gourd! That’s why the pressure cooker is perfect – just one whistle is enough.

Adjusting Spice Levels
Feel free to adjust the amount of sambar powder to your liking. Start with 1 tsp and add more if you prefer a spicier poriyal.

Using the Right Pressure Cooker Settings
Low flame is crucial to prevent the poriyal from burning.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation
This recipe is naturally vegan!

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the sambar powder to control the spice. A pinch of red chili powder can also be added for extra heat.

Festival Adaptations (Onam, Pongal)
During Onam and Pongal, I sometimes add a pinch of asafoetida (hing) to the tempering for a more festive flavor.

Adding Other Vegetables (Carrots, Beans)
Feel free to add other vegetables like carrots or beans along with the snake gourd. Just adjust the cooking time accordingly. My friend, Priya, loves adding a handful of chopped carrots!

Serving Suggestions

This poriyal is fantastic as a side dish with:

• Sambar Rice
• Curd Rice
• Dal and Rice
• Roti or Chapati

Storage Instructions

Leftover poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is Poriyal and where does it originate from?
Poriyal is a dry vegetable stir-fry popular in South Indian cuisine, particularly in Tamil Nadu and Kerala. It’s a simple, healthy, and flavorful way to enjoy vegetables.

Can I make this poriyal without a pressure cooker?
Yes, you can! Simply sauté the snake gourd and chana dal in a pan with enough water to cover them. Cook until the vegetables are tender and the dal is cooked through. It will take a bit longer, though.

How can I adjust the sweetness in this recipe?
The sugar balances the slight bitterness of the snake gourd. If you prefer a less sweet poriyal, reduce the amount of sugar or omit it altogether.

What is the best way to store leftover poriyal?
Store it in an airtight container in the refrigerator for up to 2 days.

Can I use frozen snake gourd in this recipe?
While fresh is best, you can use frozen snake gourd. Just be sure to thaw it completely and squeeze out any excess water before using it.

Is sambar powder essential, or can I substitute it?
Sambar powder is key to the flavor, but if you absolutely can’t find it, you can try a blend of coriander powder, cumin powder, and a pinch of red chili powder. It won’t be quite the same, but it will work in a pinch!