Snake guard or pudalankai is one of the most common summer vegetable widely cooked. It is usually cooked as a poriyal or a kootu with chana dal.
The outer skin has a thin white coat which should be removed before cooking. Siddha medicine says that pudalankai can create Vaatham. But it also recommends a purifying method to remove the dosha.
How to cook pudalankai ?
Step1 : Cut the long vegetable into 6-10 inch long pieces and wash them thoroughly.
Step 2: Scrape the outer skin very lightly so that the thin white skin is removed. You can use a blunt knife for this.
Step 3 : Now split each piece into two vertically
Step 4: Remove the white soft pith inside with a spoon.
Step 5: Now chop the long vertical slice finely. Repeat till you are done with all pieces.
Now for 4 cups of chopped pudalankai add 1/4 teaspoon of turmeric and 1/4 teaspoon salt and mix well.
Keep this in a vessel slightly tilted. After 20-30 minutes you can see liquid collected in the vessel. Drain it thoroughly and now the pudalankai is ready for cooking. You can make a stir fry or steam cook and make a kootu too.