Preparation of Snake Gourd

Wash the snake gourd thoroughly.
Cut off the ends and split it in half lengthwise.
Scrape out the seeds and pith from the halves.
Slice the cleaned gourd into round pieces, ensuring a consistent thickness.

Marination

In a mixing bowl, combine the snake gourd slices with 1 tbsp of lemon juice and salt to taste. Mix well.
Add 3 tbspsof gram flour, 2 tbspsof cornflour, 1 tbsp of rice flour, 1 tbsp of ginger garlic paste, and 1 tsp of Kashmiri chilli powder to the bowl.
Mix thoroughly. If the mixture is too dry, add water gradually until the batter evenly coats the snake gourd slices.

Frying Process

Heat sufficient oil in a frying pan over medium heat.
To test the oil, drop a slight batter into it; the batter should sizzle and rise to the top.
Add a handful of curry leaves to the hot oil for added flavour.
Gently place the marinated snake gourd slices in the oil, ensuring not to overcrowd the pan.
Fry the slices until golden brown and crispy, turning occasionally for even frying.
Use a slotted spoon to transfer the fried gourd slices onto a plate lined with paper towels, allowing excess oil to be absorbed.

Serving Suggestions

Serve the PudalangaiVaruval hot.
Enhance the dish with mint chutney or a cooling yogurt dip as a starter. As a side dish, enjoy with Paruppu Rasam.
Enjoy your homemade PudalangaiVaruval with friends and family!