PUDALANGAI KOOTU RECIPE / HOW TO MAKE PUDALANGAI KOOTU? / KOOTU RECIPES / RICE SIDE DISH RECIPE / KOOTU CURRY RECIPE / SNAKE GOURD RECIPES / ACCOMPANIMENTS / SNAKE GOURD KOOTU / SNAKE GOURD WITH MOONG DAL / PASI PARUPPU PUDALANGAI KOOTU / MOONG DAL KOOTU RECIPE / VEGETARIAN CURRIES
Snake gourd / Pudalangai cooked with moong dal, is special side dish from Tamil Nadu often served as an accompaniment for rice. Pudalangai is not a regular in my home as we don’t get fresh pudalangai that often here, but if I have happen to see them, grab a few to relish in kootu or poriyal form. I love this kootu as a side for hot rice & kara kuzhambu or meen kuzhambu… its the best combination ever!
|1 medium size or 2 cups (chopped)||Pudalangai / Snake Gourd|
|1/2 cup||Split green gram / Moong dal|
|6 or ( 1/2 cup chopped regular onions)||Shallots (sambar onions) / pearl onions|
|1 (long)||Dry red chilli|
|1/2 teaspoon||Cumin seeds|
|6 peppercorns||Black peppercorns|
|1/4 teaspoon||Split black gram|
|4 leaves||Curry leaves|
|1/4 teaspoon||Turmeric powder|
|3/4 teaspoon||Salt (or to taste)|
|2 stalks||Coriander leaves (for garnishing)|
|3 tablespoons||Fresh grated coconut|
|1 small||Green chili|
|1/4 teaspoon||Cumin seeds|
Soak Moong dal for 15 minutes (you may toast it dry in low flame until slightly golden). Each method has its own pros & cons. (Check notes). Keep this aside. 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 /Snake gourd lengthwise and remove all the seeds. Cut them into small thin pieces and keep it aside too.
Now heat oil in a regular pan or in a pressure cooker. Splutter dry red chili, mustard, cumin seeds, split black gram, black peppercorns(semi-crushed) and curry leaves. Sprinkle in the asafoetida, add finely chopped shallots / pearl onions / sambar onions , moong dal and pudalangai pieces. Add just 1 cup of water with turmeric and salt. At this stage you can either pressure cook for 2 whistlse 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 leaves and serve hot with rice.
- These 2 pictures were taken back in 2006, if add 1/4 cup water to the thick kootu, the consistency will be lightly thin. This way it will be great on piping hot rice and ghee.
- Thick kootu is usually served as an accompaniment for rice. They taste awesome with Kara kuzhambu or meen kuzhambu.
- Moong dal can be either soaked or roasted depending on how you like it. Soaking helps with good digestion and dal cooks soft. Roasting moong gives nice aroma to the kootu but doesn’t cook completely soft.
- Serves 4 adults approximately.
- Do not pressure cook for a long time as it will make the veggie mushy. (2 whistle should be perfect to cook both the dal and veggie) or stick 10 minutes over low medium flame.
- You can make the same kootu with Toor dal too but in that case you have to cook toor dal separately and then add it with cooked veggie.