Classic South Indian Pudalangai kootu / Snake gourd in Coconut paste
Servings: 3
Calories:
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
- 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
- When cooking channa dal, it should not turn mushy.
- Adjust spice level according to your preference.
- For tempering, you can add any oil. But I prefer coconut oil. It gives the flavor to the dish.