Pudalangai Kootu / Snake Gourd Vegan Lentil Curry

Simple, wholesome, Vegan South Indian Curry or Kootu Recipe using Snake gourd or Pudalangai, lentils in a coconut gravy. Best side dish for your main meals.

Pudalangai Kootu / Snake Gourd Vegan Lentil Curry

Today’s recipe, Pudalangai Kootu is a South Indian Lentil based Stew or Vegan Curry made with Snake Gourd. A vegetable and lentil loaded side dish recipe that is served with Sambar or Rasam and steamed rice.

This is a No Onion No Garlic Curry recipe, quite popular and most loved of all Kootu recipes.

We at home, prefer all kinds of Kootu as it is wholesome, filling and quite convenient to cook.

You can make Kootu with a variety of vegetables available at home. Or you could make a Mixed vegetable Kootu when it is “Clean your fridge day”

Some Kootu recipes on the blog –

Come Summers and I love cooking with Gourds in my kitchen. The rich water content in Gourds make it ideal to consume on hot summer days.

Pudalangai Kootu Recipe

Few Gourd Recipes you can try –

As I have mentioned in most of my Kootu posts above, we cook this often at home as it not only offers a great side dish for chapathi or rice but we can simply eat a big bowl of this curry like soup for dinner.

Kootu is a great mix of lentils and vegetables. Pressure cooker does most of the work and if you stock grated coconut at home in the freezer, it is a matter of minutes to make the gravy for the curry.

I have added chopped carrots along with Pudalangai. The sweet taste of cooked carrots makes it a lovely addition to the kootu. Also the colour combination is great and let’s agree, the more vegetables, the better!

We prefer using Pasi Paruppu or Yellow Moong Dal as it’s lighter on the stomach too. However, you can make the Kootu using Toor Dal or Arhar Dal.

Pudalangai Kootu

Let us look at the detailed steps to make this curry at home.

Step by Step Pudalangai Kootu Recipe

Chopped Pudalangai and carrots
Pasi Paruppu or Yellow Moong dal
Soaked Dal for Kootu
Coconut Gravy for kootu
Cooked vegetables with turmeric powder
Cooked pasi paruppu
Ground coconut mix ready for gravy
Vegetables and dal
Water to adjust consistency for kootu
Add the coconut mix to the cooked vegetables and dal
Tempering for Pudalangai Kootu

Shelf Life of Pudalangai Kootu –

While recipes like these are to be made and consumed the same day, you can stock leftovers in the refrigerator and microwave / heat it and use the next day.

With fresh coconut and lentils, it stays fresh anywhere between 36 to 48 hours.

Consistency –

Personally, Kootu consistency depends on what I am serving it with. If it is rice and I have made no Sambar or Rasam, I prefer the Kootu a bit on the watery side with a side of dry veg.

If I am serving Kootu as side dish for chapati or Dosa, then I keep it thick.

The recipe is Gluten Free and Vegan. Other than tempering, this recipe doesn’t use any oil either.

Pudalangai Kootu or Snake Gourd Kootu Recipe

Pudalangai Kootu / Snake Gourd Vegan Lentil Curry

Vidya Narayan
Pudalangai Kootu is a South Indian Lentil Stew or Vegan Curry made with Snake Gourd. No Onion No Garlic Tamil Brahmin Style Kootu Recipe served as side dish for chapati and steamed rice.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, South Indian, Tamil Nadu Recipes
Servings 3 people


  • Pressure Cooker


  • 200 gms Pudalangai (Snake Gourd)
  • 1/2 cup Chopped Carrots
  • 1/2 cup Pasi Paruppu or Yellow Moong Dal 1/2 cup is 125 ml measurement
  • 1/2 tsp Turmeric Powder
  • Water
  • Salt to taste
  • 1/2 cup Freshly grated coconut
  • 1 tsp Jeera or cumin seeds
  • 3-4 nos Whole Red chillies
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 3-4 nos Whole Dry Red Chillies
  • Curry Leaves as required


  • Wash and soak the paasi paruppu or yellow moong dal for 15 minutes.
  • In the meantime, Wash, deseed and chop the pudalangai or snake gourd into pieces.
  • Wash, Peel and chop the carrots into pieces.
  • In a bowl or vessel suitable for pressure cooking, add the pudalangai and carrots along with turmeric powder.
  • Pressure cook the vegetables and the dal, separately, for 3-4 whistles or until they are cooked.
  • While the vegetable and dal is pressure cooking, let us prepare the gravy.
  • In a mixer grinder jar, add grated coconut, cumin seeds or jeera and whole red chillies. Add 1/2 cup of water (125ml) and grind it into a thick smooth paste. Keep aside.
  • Heat a kadhai and add the cooked dal and pudalangai carrot mix. Add salt to taste and some water to adjust consistency.
  • Now add the coconut gravy and mix well. The Kootu will thicken. Check seasoning and add extra if required. Once it reaches a boil, switch off the gas flame and prepare for tempering.
  • Heat a tempering pan, add coconut oil, mustard seeds, Urad dal, curry leaves and whole red chillies.
  • Once the mustard crackles and the urad dal roasts, pour the tempering over the kootu, mix well and serve.


The recipe is Gluten Free and Vegan. Other than tempering, this recipe doesn’t use any oil either.
Keyword No Onion No Garlic Recipe, pudalangai kootu, snake gourd lentil curry, South Indian Kootu Recipes, South Indian Side Dish,
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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