Friday, 29 June 2012

You're Invited ~ SriKrupa Gopalswamy - Snake Gourd Poriyal (Padwal Sabji )

Made n Enjoyed
Hello readers,

You're Invited !
The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

Today we have our fifth guest SriKrupa Gopalswamy of Pachanti. Guys what a coincedence ?  Today she is celebrating her Birthday :-)..Happy Birthday Sri !! We became very close friends through FB and I came to know her awesome blog then. Her blog is full of delightful authentic Indian recipes. Also her recipes are hails from beautiful South India..which are passed down to her from her elders.

Let's meet Sri

Hi all !!! I am Krupa, a food enthusiast, and I love cooking. I started blogging (my website few months back, I am throughly enjoying it. I happen to meet lot of food bloggers, who are not only experts in cooking, but also wonderful people like Jagruthi :-). Thanks to facebook for connecting us through. I like her blog, for the variety and easy to make vegeterian recipes.
I also take this oppurtunity to thank jagruthi for inviting me to post a recipe for “You are invited “ event.
Being a south indian, rice is the staple food for us. We accompany rice with a lot of side dish, and gravy. I am sharing here a recipe called snake gourd poriyal. Poriyal is a Tamil word for refering to “ dry sabzi”.
It is a very simple and easy to make recipe, goes well with rice.

Snake gourd Poriyal

You will need:-

Snake gourd - 1 Cup (Sliced)
Grated Coconut - 2 Table spoon
Chopped Coriander Leaves- 1 Table Spoon
Jeera / Cumin seeds - 1/2 Tea Spoon
Turmeric Powder - A Pinch
Asafoetida/Heeng - A Pinch
Salt - As per taste
Green chilies - 2 Nos

For Tempering / Tadka

Oil - 2 Teaspoon
Jeera - 1/2 Teaspoon

Method :
In a blender add grated coconut, coriander leaves, green chilies, jeera and grind it smooth.  Heat oil in a pan, add jeera/cumin seeds, heeng (Asafoetida), now add sliced snakegourd, spinkle salt and cook and cover for 2 minutes in low flame, now add the ground paste, and saute for few minutes to get it cooked well with snake gourd. Tasty snake gourd poriyal is ready to be served.

Thank you very much Sri for this yummy and tasty Snake Gourd Poriyal recipe and guest post. I will definitely be trying this out because I have never had South Indian style sabji and it is very tempting. I am sure our readers will try it out too !!

It's an honour to have you on JCO !!


  1. My mom loves snake gourd poriyal and also its a regular in my in-laws place as well. I generally cook the snake gourd and then prepare the curry.

  2. Looks absolutely divine and mindblowing poriyal.excellent guest post.

  3. beautiful post Jagruti. Thanks.


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