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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I prepared this recipe and found it awesome. Thanks you so much for posting this dish.
hi,
I am first time trying a recipie from ur website. This pudulangai kootu was very tasty. I added few Kadala paruppu in it. Can we add half tomato also with this recipie? will it change its taste? Thanks
sabari
I tried this for first time and taste very good with rice.Thanks Mullai
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
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.
tried this and came out very tasty..thanks for sharing…
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
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………
Use about 10" long ones.
Thanq 4 the prompt response.gonna start…….
wow gr8 taste n cameout well.
MARCH TOWARDS EXCELLENCE ! Hey Mullai ur pudalangai kootu recipie seems to b yummy…will try it soon and will let u know!
wht is snake gourd…why donot you put a picture of the whole veg so that new starters can understand wht veg it is.thank you.
Please register and do check other posts before posting a question.
http://www.spiceindiaonline.com/podalangai_poriyal
So what do we do with the ground fresh grated coconut, green chilli and cumin seeds.
Sorry about that, recipe updated, check it out. Thanks for pointing out.