Snake Gourd Spinach Dumpling (Pudalankai Palak Pidi Kari)
Main Course, Snack
Snake Gourd, tavala adai mix, palak, spinach, dumpling, pidi kari, pudalankai
1 cup Snake gourd cut into small pieces
½ cup finely chopped Palak leaves (optional)
1 tsp chilli powder
2 tsp coriander powder
½ tsp turmeric powder
2 tbsp freshly grated coconut
Salt to taste
1/2 cup tavala adai ready mix
1 tsp oil
1 tsp mustard seeds
1 tsp urad dal
Pinch of asafoetida
Steam cook the snake gourd till they become soft.
In a skillet, add 1 tsp oil and add the tempering ingredients.
Once its done, add steamed snake gourd and palak and sauté for few minutes.
Add chill powder, salt, dhania powder, turmeric powder and coconut and keep sautéing till they mix well.
Tavala adai ready mix
and sprinkle 1/4 cup water on it.
Reduce flame, cover and cook for 2 minutes.
Open cover after 2 minutes and cook everything together till they form a lump.
Cool and make dumplings.
Heat heavy bottomed skillet, brush with few spoons of oil and roast the dumplings in batches of 4 or 5 on low flame till it browns on all sides.
If you feel you want more crispier ones, you can add more oil / shallow fry in a pan.
Using spinach is optional. I had some left from my plant in my balcony. So added it.
Adjust the spice level as per your requirement.
You can also steam these dumplings.
Dairy Free Gluten Free Recipes by Rama Ganapathy