Snake Gourd & Lentil Curry (Kootu)

Name: Snake Gourd & Lentil Curry (Kootu)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g snake gourd (tender, peeled, deseeded, cut into 1-inch pieces); 0.5 cup moong dal (yellow split mung lentils); 1 pinch turmeric powder; 0.5 tsp salt; 0.25 cup coconut (fresh, grated); 1 tsp cumin seeds; 1 pcs green chili (slit lengthwise); 0.25 cup water (for grinding coconut paste); 2 tsp coconut oil; 0.5 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 pcs dried red chili (broken in half); 8 pcs curry leaves (fresh); 1 pinch asafoetida; 1 tsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

A mellow South Indian stew where tender snake gourd simmers with moong dal in a light coconut-cumin sauce. The gentle sweetness of the gourd balances the earthy lentils, finished with a crackling mustard seed tadka and fresh curry leaves. Ready in 30 minutes, this soulful kootu belongs alongside steamed rice and a dab of ghee.

PREP

10m

COOK

20m

SERVES

1 KATORI

147 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Pressure cook the moong dal.
1.Wash the moong dal under running water until water runs clear.
2.Add moong dal and 1.5 cups of water to the pressure cooker.
3.Add a pinch of turmeric powder and cook on medium heat for 3 whistles.
4.Let the pressure release naturally while you prep the gourd.
boil · ~8 min
Cook the snake gourd.
Place the chopped snake gourd pieces, remaining turmeric, and salt in a pan with 0.5 cup water. Cover and simmer on medium heat until the gourd is just tender but still holds its shape, about 7–8 minutes. Do not overcook — it should not turn mushy.
TIPKeep the gourd pieces slightly firm. The final simmer with dal will finish the cooking.
mix · ~2 min
Grind the coconut-cumin paste.
1.Add grated coconut, cumin seeds, green chili, and 0.25 cup water to the small mixer jar.
2.Grind to a smooth, creamy paste, scraping down the sides as needed.
3.Set aside until ready to use.
simmer · ~6 min
Combine dal, gourd, and coconut paste.
1.Open the pressure cooker and whisk the cooked dal until smooth.
2.Add the cooked snake gourd (along with its cooking water) to the dal.
3.Stir in the ground coconut-cumin paste.
4.Add about 0.5 cup of water to loosen the kootu — it should be a thick, flowing stew, not too stiff.
5.Simmer on low heat for 5 minutes, stirring occasionally. Adjust salt.
TIPThe kootu thickens as it sits, so keep it slightly looser than you want at this stage.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter completely (about 30 seconds).
3.Add urad dal and sauté until golden (20 seconds).
4.Drop in dried red chili, curry leaves, and asafoetida. Fry for 10 seconds until fragrant.
5.Immediately pour the hot tempering over the simmering kootu.
TIPStand back when pouring the tempering — the hot oil will hiss as it hits the curry. That sizzle is what infuses the dish with aroma.
mix · ~5 min
Finish with lemon juice and rest.
Turn off the heat. Stir in the lemon juice gently. Cover and let the kootu rest for 5 minutes so the flavors settle and the tempering infuses through.
TIPResting is essential — the kootu tastes better 10 minutes after cooking than it does straight off the stove.
serve
Serve warm with steamed rice and a drizzle of ghee.

PRO TIPS

What to keep in mind.

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

1
Choose tender, small snake gourds with soft seeds to avoid a bitter taste and woody texture.
2
Do not skip deseeding the gourd — mature seeds can make the kootu unpleasantly grainy.
3
Cook moong dal until it is completely soft; mash it well for a creamy, cohesive kootu base.
4
Grind the coconut-cumin paste to a very smooth consistency for the best mouthfeel and flavor release.
5
Always let the mustard seeds splutter fully in the tadka, or the tempering will taste raw.
6
Let the kootu rest for 5 minutes after adding the tadka and lemon juice so the flavors meld.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the moong dal with masoor dal (red lentils) or add a handful of cooked split chickpeas for a more filling, protein-rich kootu.

low oil

Low-oil

Use a dry tadka by dry-roasting the mustard seeds and urad dal in a pan until fragrant, then sprinkling the asafoetida directly into the curry, for a lighter version with no added oil.

HEALTH BENEFITS