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.

Kootu – South Indian side dish

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. Today we will see about 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.

Pudalangai Kootu

This Pudalangai Kootu recipe is a 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.

How to make Pudalangai Kootu

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”.

Other side dishes you may like

Alu Kangmet – A Manipuri Potato Dish

Potato Podimas / Mashed Potato Stir fry

Black Chickpeas & Ivy Gourd Masala

Aviyal / Mixed veggies cooked in coconut paste

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.

Classic South Indian Pudalangai kootu / Snake gourd in Coconut paste

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Course

Side Dish

Cuisine

Indian

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Total Time45 minutes minutes

Servings3

1x2x3x

Calories

AuthorLathiya

Cook ModePrevent your screen from going dark

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

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Instructions

• 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.

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.

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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.

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