Prakash K. Sivanathan, Niranjala M. Ellawala

Pudalangai Varai

Name: Pudalangai Varai
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: 2 tbsp mung dal (split green mung bean); ½ tsp ground turmeric; 1 medium red onion, finely sliced; 200 ml (7 fl oz/generous ¾ cup) water; ½ tsp salt; 150 g (5½ oz/2 cups) freshly grated or desiccated (shredded) coconut; 400 g (14 oz) snake gourd; 2 tbsp mung dal (split green mung bean); ½ tsp mustard seeds; 1 tbsp oil; ¼ tsp cumin seeds; 6 fresh curry leaves; 2 dried red chillies, broken; 2 green chillies, slit lengthways with seeds in

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

2 tbsp mung dal (split green mung bean)
400 g (14 oz)

Asia
Sri Lanka
Side dish
Vegan
Gluten-free

Method

Wash the mung dal in a medium, lidded saucepan and rinse a couple of times. When the mung dal is clean, cover it with water and leave to soak while you prepare everything else.

Wash the snake gourd and cut it into manageable lengths, about 15cm (6 inches) long. Slice the pieces in half lengthwise, scoop out the seeds and fibres, and cut them into ½cm (¼-inch) half-moon slices.