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Accompaniments, Coconut, Dal, Garlic, Indian, Lunch, Pudalangai, Snake gourd

Classic South Indian Pudalangai kootu / Snake gourd in Coconut paste

Hi Friends, are you waiting for another Smoothie recipe? I’m sorry for disappointing you. But this time I’m here with another yummy dish. This is a classic South Indian Pudalangai Kootu recipe.When you go tot any restaurant or Wedding in South India ,you will never miss any kind of kootu recipe. This is one of the various  variety of kootu. I here give you Pudalangai / Snake gourd kootu.

I don’t know how many of my Non – Indian friends are aware of this vegetable. I believe this comes in cucumber family. You can see this vegetable in Asian stores. This vegetable is widely used in Asian countries. This can be made in various forms as stir fry, kootu as I show you today or as bajji for snack.

This dish ,I learnt from my Aunt When I was staying there during my College days. She taught a lot of recipes during my stay. Me and my Sister ( Cousin) learned a lot from her. I will post in coming days.

Coming to today’s recipe, it’s a  mild side dish to have with along rice or dosa . It have a nice coconut flavor which is one of the main ingredient in this. Now you know why this dish is one of my favorite. When I made this , my husband too liked it. I think he didn’t had this version of “Pudalangai”.

 

Classic Pudalangai kootu
Pudalangai Kootu

INGREDIENTS

Pudalangai / Snake gourd – 1 small sized

Channa dal – 1/2 cup

Turmeric powder – 1/2 tsp

Red chilli powder  – 1 tsp

Coconut – 1/3 cup grated

Jeera seeds – 1 tsp

Salt – As required

TO TEMPER

Coconut oil – 1 tsp

Mustard seeds – 1 tsp

Garlic – 2 pods crushed

Dry red chillies – 2 broken

Curry leaves – few

METHOD

  • Soak channa dal for 30 minutes.
  • Scrape the skin of Pudalangai / Snake gourd . Remove seeds and chop into small cubes.
  • Grind coconut and Jeera seeds coarsely with little water.
  • Wash and drain soaked channa dal. Cook it in a deep pan with required water.( Do not add more water)
  • When channa dal is half cooked , add chopped snake gourd, turmeric powder and red chilli powder.
  • Add water if required. When the veggie is cooked add ground coconut,jeera paste to it.
  • Mix thoroughly. Add required salt.
  • The dish should be thick consistency. If it is watery , cook in high til water is evaporated. ( that is why to add water accordingly)
  • Remove from the flame.
  • In a pan, heat oil and temper all items under ‘ to temper’ till garlic turns golden.
  • Add it to the kootu prepared.
  • Serve along with rice.

 

Print
Classic South Indian Pudalangai kootu / Snake gourd in Coconut paste
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Side Dish
Cuisine: Indian
Servings: 3
Author: Lathiya Shanmugasundaram
Ingredients
  • 1 Pudalangai/Snake Gourd Small
  • 1/2 cup Channa dal
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red chilli Powder
  • 1/3 cup Coconut Grated
  • 1 tsp Jeera seeds
  • Salt As required
To Temper
  • 1 tsp Coconut oil
  • 1 tsp Mustard Seeds
  • 2 pods Garlic Crushed
  • 2 Dry Red Chillies Broken
  • Curry Leaves few
Instructions
  1. Soak channa dal for 30 minutes.

    Scrape the skin of Pudalangai / Snake gourd . Remove seeds and chop into small cubes.

  2. Grind coconut and Jeera seeds coarsely with little water.

  3. Wash and drain soaked channa dal. Cook it in a deep pan with required water.( Do not add more water)

  4. When channa dal is half cooked , add chopped snake gourd, turmeric powder and red chilli powder.

  5. Add water if required. When the veggie is cooked add ground coconut,jeera paste to it.

    Mix thoroughly. Add required salt.

  6. The dish should be thick consistency. If it is watery , cook in high til water is evaporated. ( that is why to add water accordingly)

  7. Remove from the flame.

  8. In a pan, heat oil and temper all items under ‘ to temper’ till garlic turns golden.

    Add it to the kootu prepared.

    Serve along with rice.

Recipe Notes
  1. When cooking channa dal, it should not turn mushy.
  2. Adjust spice level according to your preference.
  3. For tempering, you can add any oil. But I prefer coconut oil. It gives the flavor to the dish.
Classic Pudalangai kootu
Pudalangai kootu

Classic Pudalangai Kootu

NOTES

  1. When cooking channa dal, it should not turn mushy.
  2. Adjust spice level according to your preference.
  3. For tempering, you can add any oil. But I prefer coconut oil. It gives the flavor to the dish.

10 Comments

  1. looks like a great side dish with rotis!

    1. Sure, it will make a great combo.. Thank you 😊

  2. Lathiya we have posted together again. That’s superb. Your kootu looks yummy. I love podalangai kootu. We don’t add garlic in it. New way of making it. Should try it sometime.
    Meena.

    1. Thank you dear 😊 Like minded😉..I love the aroma of crushed garlic​..love to see your version.

  3. Sumith

    An absolute treat to the taste buds! Loved this beautiful recipe!

  4. Hola Lathi. Esa especie de calabacín no lo he probado aunque creo que me gustaría porque me da la impresión de que tiene que estar muy rico.
    Un abrazo.

    1. Hi..I’m sure you will love this. Its full of flavor that no one can’t say no.Thank you

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