Pudalangai Kootu

Name: Pudalangai Kootu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g snake gourd (peeled lightly if needed, deseeded and chopped small); 0.5 cup moong dal (washed); 0.5 cup coconut (fresh, grated); 1 tsp cumin seeds (divided); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water; 2 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs curry leaves

RATING

4.4/5(65)

TASTE SCORE

7/10

A gentle South Indian kootu made with tender snake gourd, moong dal, coconut, and mild spices. It cooks into a soft, comforting side that goes beautifully with steamed rice and a simple curry.

PREP

15m

COOK

25m

SERVES

1 KATORI

170 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the snake gourd and dal.
1.Wash the snake gourd well, remove the soft center and seeds, and chop it into small pieces.
2.Wash the moong dal until the water runs mostly clear.
3.Slit the green chili and keep the grated coconut ready.
mix · ~3 min
Grind the coconut mixture.
Grind the grated coconut with 0.5 tsp cumin seeds and a little water to a smooth, thick paste. Set it aside.
pressure cook · ~10 min
Cook the dal until soft.
Add moong dal, 1 cup water, and turmeric powder to a pressure cooker. Cook for 2 whistles until the dal is soft but not watery.
TIPMoong dal cooks quickly, so avoid overcooking it into a very thin mash.
boil · ~10 min
Cook the snake gourd.
Add the chopped snake gourd, green chili, salt, and the remaining 1 cup water to a pan. Cover and cook until the vegetable turns tender but still holds its shape.
simmer · ~7 min
Combine and thicken the kootu.
1.Add the cooked moong dal to the pan with the snake gourd and mix gently.
2.Stir in the ground coconut paste and the remaining 0.5 tsp cumin seeds.
3.Simmer on low heat until the raw coconut smell goes away and the kootu thickens lightly.
TIPKeep the heat low after adding coconut so the kootu stays fresh-tasting and does not catch at the bottom.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and fry for a few seconds.
assemble · ~1 min
Pour the tempering over the kootu.
Pour the hot tempering over the simmering kootu and mix well. Cook for 1 more minute, then switch off the heat.
serve
Serve the pudalangai kootu warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the snake gourd small and evenly so it cooks quickly and blends well with the soft moong dal.
2
Remove the spongy seeded center fully; it can make the kootu watery and slightly bitter.
3
Pressure-cook the moong dal just until soft, then mash lightly only if you want a creamier kootu.
4
Cook the snake gourd covered only until tender; overcooking will make it collapse and release too much water.
5
After adding the coconut-cumin paste, keep the flame low and stir often so the mixture does not catch.
6
Let the mustard fully splutter before adding urad dal, so the tempering tastes nutty instead of raw.
7
This kootu thickens a little as it rests, so stop the simmer when it is slightly looser than you want to serve.