Classic South Indian Pudalangai kootu / Snake gourd in Coconut paste

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Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Author: Lathiya


To Temper

  • 1 tsp Coconut oil
  • 1 tsp Mustard Seeds
  • 2 pods Garlic Crushed
  • 2 Dry Red Chillies Broken
  • Curry Leaves few


  • 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.


  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.