Pudalangai / Snake gourd kootu is a tasty and very easy kootu that goes well with white rice and any kara kuzhambu. No one at my home is a big fan of this vegetable so thought of making this with a nice aroma masala. It came out amazing. My husband and kid loved it very much and they were keep on asking for refill.
- 2 cups – Snake gourd / Pudalangai (chopped as shown in picture)
- 1/4 cup – Bengal gram / Kadala paruppu (soaked in water for 20 mins)
- 1 no – Onion (chopped finely)
- 1/4 tsp – Turmeric powder
- Salt as needed
- 2 tbsp – Coconut grated
- 1 tbsp – Coriander seeds
- 1 tsp – Split black gram / ulunthu
- 1/4 tsp – Cumin seeds
- 1/4 tsp – Peppercorns
- 3 or 4 nos – Dry red chillies
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / ulunthu
- 1 pinch – Asafoetida
- Few curry leaves
- Pressure cook snake gourd and soaked bengal gram with turmeric powder in enough water for upto 2 whistles or until cooked.
- Heat a tsp of oil in a pan, fry all the ingredients given in the list “for grinding” and grind it to a smooth paste. Set aside.
- Heat oil in a pan, season with items given for seasoning and now add onion along with required salt, saute until translucent.
- Next add cooked snake gourd and bengal gram along with ground coconut masala paste and 1 1/2 cup water, bring it to boil. Switch off the stove when it is cooked completely or when you reach the desired consistency.
- Pudalangai kootu is ready and serve hot with white rice and any kara kuzhambu.
- Snake gourd takes longer time to cook, so to make it fast i normally pressure cook it.
- You can also replace snake gourd with raw banana to make this kootu.