Pudalangai Kootu Recipe | Snake Gourd Kootu
Pudalangai kootu or Snake Gourd Kootu is a South Indian lentil curry or vegetable stew made with snake gourd, lentils and coconut. Delicious vegetarian side served with sambar, rasam and rice. No Onion No Garlic Tamil Brahmin Style Kootu Recipe.
Servings 3 people
Equipment
- Pressure Cooker
Ingredients
- 200 gms Pudalangai (Snake Gourd)
- ½ cup Chopped Carrots
- ½ cup Pasi Paruppu or Yellow Moong Dal
- ½ teaspoon Turmeric Powder
- Water
- Salt to taste
Coconut Gravy Ingredients
- ½ cup Freshly grated coconut
- 1 teaspoon Jeera or cumin seeds
- 3-4 Whole Red chillies
- Water about 1/4 to 1/2 cup for grinding
Ingredients for Tempering
- ½ tablespoon Coconut Oil
- 1/2 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 3-4 Whole Dry Red Chillies
- Curry Leaves as required
Instructions
- Rinse and soak paasi paruppu or yellow moong dal for 15 minutes. Pressure cook dal for 2-3 whistles until soft and mushy.
- Rinse Pudalangai, cut both ends. Hold pudalangai firmly on a chopping board and run the knife lengthwise from top to bottom.
- Using knife or spoon, scoop out the soft flesh and seeds from each side of the pudalangai. Finely chop and keep aside.
- Pressure cook pudalangai and 1/2 cup chopped carrot with turmeric powder for 1 whistle. Let the pressure release naturally before opening. You can also steam the vegetables in a steamer pot.
- Meanwhile, in a chutney jar, add 1/2 cup grated coconut, cumin seeds and whole dry red chilies. Grind to a smooth paste using about 1/2 cup water. Keep aside.
- Mash the cooked lentils with a whisk. Heat a pan, add the cooked vegetables and lentils. Add salt to taste and let it cook for 1-2 mins.
- Add some water, coconut gravy and mix well. Taste check and add salt, if required. At this stage, feel free to adjust consistency by adding more water.
- When Kootu starts simmering, switch off heat and prepare for tempering. Do not boil Kootu.
- Heat a small tempering pan, add oil, mustard seeds, urad dal, dry red chilies broken into 2-3 pieces and curry leaves. Curry leaves will splutter.
- Pour tempering over the kootu. Cover and let it rest for 1-2 mins. Mix and serve.
Notes
- Shelf life of Pudalangai Kootu is 24 - 48 hours. Since the dish contains fresh coconut, it is best to consume it quickly.
- Ensure Kootu is at room temperature and not "hot" before transferring the container from kitchen counter to refrigerator.
- Heat leftovers (portion-wise) in a microwave and/or stove-top.
- South Indian Pudalangai Kootu is Gluten-free, Vegan, Vegetarian, nut-free and soy-free.