Pudalangai Kootu

Description

Snake gourd cooked with moong dhal, a speciality dish from Tamil Nadu often served with rice.

Ingredients-1
1 no	Pudalangai
½ cup	Split green gram
6 nos	Shallots (sambar onions)
1 no	Dry red chilli
¼ tsp	Mustard
¼ tsp	Cumin seeds
6 nos	Black peppercorns
¼ tsp	Split black gram
4 nos	Curry leaves
2 pinch	Asafoetida
2 pinch	Turmeric powder
½ tsp	Salt (or to taste)
3 tsp	Oil
2 stks	Coriander leaves (for garnishing)

Ingredients-2
3 tbsp	Fresh grated coconut
1 no	Green chilli
¼ tsp	Cumin seeds

Instructions

Slightly toast the green gram (moong dal) until they turn light golden. Grind ingredients from Table-2 ( fresh grated coconut, green chilli and cumin seeds) to a fine paste and keep it aside. Wash and cut the Pudalangai lengthwise and remove all the seeds. Cut them into small thin pieces and keep it aside. Now heat oil in a regular pan or in a pressure cooker. Splutter dry red chilli, mustard, cumin seeds, split black gram, black peppercorns(semi-crushed) and curry leaves. Sprinkle in the asafoetida, add finely chopped shallots , roasted green gram(moong dal) and pudalangai pieces. Add just 1/2 cup of water with turmeric and salt.

At this stage you can either pressure cook for 1 whistle or cook it over the stove with lids on for 15 minutes. Once the veggies turn soft and tender, add the ground coconut paste and mix well to combine. Simmer for couple of minutes, garnish with coriander and serve hot with rice.

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Hi Mullai, Tried this

Submitted by manu on Thu, 10/02/2008 - 10:17am.

Hi Mullai,

Tried this today..Came out very well as far as the taste is concerned.

I think i roasted the Moong dhall too much and also it was not smashed alongwith the vegetable even after boiling.Is this how the recipe expected to be or should I have left it for sometime on the stove?

Cheers

manu

» reply

Manu, roasting moong is

Submitted by Mullai on Thu, 10/02/2008 - 12:52pm.

Manu, roasting moong is optional and usually while doing so.. there are chances for it to go slightly coarse as you mentioned when cooked over stove top. Pressure cooking should cook them thoroughly, roasting gives nice aroma but not necessary.. so ignore next time if you find it difficult. Thanks.

» reply

tried this and came out

Submitted by dhivyakumar on Wed, 07/30/2008 - 4:34pm.

tried this and came out very tasty..thanks for sharing...

» reply

Hi, Tried this out last

Submitted by FathimaS on Tue, 01/29/2008 - 8:44pm.

Hi, Tried this out last night and it came out simply superb. A very good side dish for oothappams too. Keep up the good work. Thanks Fathima

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gonna try ths 2day. but

Submitted by Ramya Ashok on Fri, 01/25/2008 - 9:44am.

gonna try ths 2day. but i've a very lengthy pudalangaai. i dnt know how much to cut off...to match wth the measurements of other ingredients.......pls lemme know.........

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