Pudalangai poricha kootu recipe
South Indian dal based gravy recipe made using snake gourd
Servings: 4
Ingredients
- 2 cups cut snack gourd | pudalangai
- ½ cup moong dal uncooked
- 2 tbsp chana dal uncooked
- ½ tsp turmeric powder
- 1 cup water to cook the veggies and dal
- 3 tsp coconut oil
- ½ tsp mustard seeds
- 2 pinches asafoetida
- Few curry leaves
- Salt as needed
- Water to adjust the consistency
To grind
- 1 tsp cumin seeds
- ½ tsp pepper
- 1 red chili
- 1 tbsp urad dal
- ¼ cup coconut
Instructions
- In a vessel add the chopped pudalangai, moong dal, chana dal, 1 cup water and turmeric powder.
- Pressure cook for 4-5 whistles or till it cooks up well.
- In a pan add 1 tsp coconut oil and add the pepper, cumin seeds, 1 red chili and urad dal.
- Saute till the dal turns golden brown.
- Take out and grind this along with coconut into a fine paste.
- In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida and curry leaves.
- Now add the cooked dal and veggie mixture, ground paste to this.
- Add 1 cup of water to adjust the consistency.
- Now add in the salt and mix well.
- Let this boil for 3-4 minutes and switch off the flame.
- Pudalangai kootu | snakegourd kootu is ready.
- Serve with hot rice and a spicy curry of your choice.
Notes
1. Adding chana dal is optional but it gives a nice creamy texture to the kootu.
2. You can either add black pepper only or add red chili only for this poricha kootu.
3. Pudalangai poricha kootu pairs well with potato fry, yam tawa fry and vendakkai curry too.