Prep Time: 15 min
Cooking Time: 10 min
- Snake gourds - 500 gms
- Split yellow moong dhal (dry roasted) - 1/4 cup
- Turmeric powder - 1/4 tsp
- Coconut oil - 2 tsp
- Salt - to taste
- Fresh grated coconut - 1/2 cup
- Pearl onions - 3 small sized
- Cumin seeds - 1.5 tsp
- Green chillies - 1 to 2
- Vegetable oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Split urad dhal - 1 tsp
- Curry leaves - few
- Broken dry red chillies - 1 to 2
- Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
- 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.
- Wash snake gourds well in water; discard the inner white portion; chop the rest in to thin round slices.
- Transfer contents to a stainless steel colander & pressure cook for just two whistles.
- Meanwhile grind all the above mentioned ingredients to a fine paste adding little water.
- Add cooked snake gourd slices, mashed dhal, ground paste, salt in a kadai; allow to boil for 3 min & switch off gas.
- Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
- Heat vegetable oil in a tadka ladle, add mustard seeds & let it splutter.
- Add split urad dhal, broken chillies; saute for few sec & switch off gas.
- Add curry leaves; saute for few sec; add in the seasoning to the kootu & mix well.
- Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.