Stuffed Snake Gourd / Stuffed Pudalangai


A powerhouse of nutrients, vitamins & minerals, snake gourd, also known as ‘padwal’ is an all-natural antibiotic, expectorant, as well as a healthy laxative. Because of its high-water content, snake gourd acts as a natural coolant for the body; it is fat-free but filling.What’s more, a rich source of fibre, snake gourd helps in keeping the digestive tract healthy.


  • Snake gourd (medium-size)– 1
  • Spongy inner part of the vegetable chopped
  • Small onions chopped– 10
  • Jeera – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Grated fresh coconut – 2 tbsp
  • Roasted and crushed peanuts – 1/4 cup
  • Salt to taste
  • Oil


  • Wash the pudalangai and scrape the skin lightly. Cut into 2-to-3-inch log rounds. Scoop out the seeds and the spongy interior from each round. Keep aside.
  • Add water and salt to the pudalangai rings and boil for 4 to 5 minutes. Switch off the flame; drain the water and keep aside the vegetable.
  • Heat oil in a pan. Add jeera. Add onions and the chopped scoop outs. Sauté until translucent.
  • Add turmeric powder, chilli powder and salt. Roast them for 2 to 3 minutes.
  • Next, add grated coconut and peanut powder. Mix and cook until all of it binds together.
  • Stuff the pudalangai rings with this stuffing.
  • Heat oil in a pan and place the stuffed gourd rings and cook in low to medium flame for 3 to 4 minutes.
  • Flip them one by one and roast the other side also.
  • Serve as a starter or as a side dish for sambar rice/rasam rice.

Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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