Happy's Cook

Friday, June 03, 2016

Pudalangai Paruppu Kootu Recipe | Snake Gourd Dal Kootu | Pudalangai Kootu

I have not posted much poriyal or kootu recipes on the blog, though I make sure to cook at least one vegetable a day. I usually make very simple and easy to make poriyal that mom had taught me. I have to explore much more with the veggies in the near future. Today's post is about snake gourd kootu and it is again one of my mom's recipe. I usually don't expect any gravy whenever mom cooks this kootu. I enjoy it by mixing the kootu directly with the steamed rice and drizzling few drops of ghee. It tastes yum when served hot and let's see the recipe:
Pudalangai(Snake Gourd) - 2 cups(Chopped finely)
Channa Dal - 1/4 Cup 
Garlic - 5 cloves
Salt - as required
To Grind:
Coconut - 2 tbsp
Cumin Seeds(Jeera) - 1 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
To Temper:
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Hing - a generous pinch
Curry leaves - few
1. Soak the channa dal for an hour. (I usually cook the dal along with the snake gourd hence I am soaking it). Grind the items under 'To Grind'  to a coarse mixture.
2. Along with the ground mixture, add the peeled garlic cloves and pulse it once. Then chop the snake gourd into small pieces. Drain the soaked dal, wash and add it with the chopped snake gourd pieces.
3. Cook the vegetable and dal by adding enough water. Switch off the flame when it is done, make sure not to cook until mushy. Also, add less water while cooking so that the cooked water need not be wasted. In a pan, temper with the items under 'To Temper'.
4. Now, add the ground coconut mixture to the pan and cook it until the raw smell of the masala leaves. (Cook in low flame for a minimum of 5 mins). Then add the cooked dal and pudalangai. Add required salt and give everything a gentle mix. Don't mash the veggie.  
 The healthy and delicious kootu can be served with steamed rice and homemade ghee
Points to remember:
  • You can also pressure cook the dal separately for 2 to 3 whistles and then you can add it to the cooked veggie.(Not required to soak the dal if you are pressure cooking it)  
  • Instead of red chilli powder, green chilli can be used for grinding.
  • You can also add chopped small onion while tempering, if you really prefer it.
Warm Regards,
Happy's Cook - Divya

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