Pudalangai Kootu

Other names: Snake gourd Kootu / Snake gourd Dhal / Pudalangai Dhal

Prep Time: 15 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Snake gourds - 500 gms
2. Split yellow moong dhal (dry roasted) - 1/4 cup
3. Turmeric powder - 1/4 tsp
4. Coconut oil - 2 tsp
5. Salt - to taste

Grind to a fine paste

1. Fresh grated coconut - 1/2 cup
2. Pearl onions - 3 small sized
3. Cumin seeds - 1.5 tsp
4. Green chillies - 1 to 2

For seasoning

1. Vegetable oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Curry leaves - few
5. Broken dry red chillies - 1 to 2

Method

1. Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
2. Pressure cook dhal adding turmeric powder; give a standing time to pressure cooker; open lid & mash the hot cooked dhal with the help of a ladle; set aside.
3. Wash snake gourds well in water; discard the inner white portion; chop the rest in to thin round slices.
4. Transfer contents to a stainless steel colander & pressure cook for just two whistles.
5. Meanwhile grind all the above mentioned ingredients to a fine paste adding little water.
6. Add cooked snake gourd slices, mashed dhal, ground paste, salt in a kadai; allow to boil for 3 min & switch off gas.
7. Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
8. Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
9. Add split urad dhal, broken chillies; saute for few sec & switch off gas.
10. Add curry leaves; saute for few sec; add in the seasoning to the kootu & mix well.
11. Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.