Pudalangai Kootu

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.

5. 5
   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.
6. 6
   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.
7. 7
   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.

8. 8
   serve

   Serve the pudalangai kootu warm.

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