Pudalangai Thengai Paal Kootu is a simple gravy style dish prepared in our home… with combination of 1 dal (any variety) + 1 Veggie (any type) + Milk (Boiled regular milk / Coconut Milk )
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: kootu, paalkootu, pudalangai, snakegourd
Servings: 4people
Author: Mullai Madavan
Ingredients
Ingredients to temper
1/2 teaspoonghee
2teaspoonoil
1teaspoonmustard seeds
1teaspooncumin seeds
1/2teaspoonsplit black gram
1/4 teaspoonasafoetida
5leavescurry leaves
Ingredients for the gravy
1wholesnake gourdor 2 cups (chopped)
1/2cuppasi paruppu / yellow mong dal
1cuponion
4eachgreen chilli slit open (add extra to make it spicy)
1tablespoongingerminced
1teaspoonsaltkosher or kallu uppu
1cupwater
1cupcoconut milkdilute
5leavescurry leaves
Instructions
Soak Moong dal for 30 minutes. Also wash, scrape the white skinny skin on top of it… cut open remove all the seeds & the spongy tissues (discard). Chop the thick layer of the veggies into tiny pieces.
Heat ghee and oil in a pressure cooker pan and temper with mustard seeds, split black gram, cumin seeds, asafoetida and curry leaves.
Add in chopped onion, green chili, ginger and chopped snake gourd. Saute well for few minutes.
Now add in the soaked moong dal along with 1 cup water. Add in salt. Cover and pressure cook upto 2 whistles.
Gently mash it with a ladle and add in 1 cup coconut milk and simmer for few minutes. Switch off!