Pudalangai kootu recipe | snake gourd kootu recipe – A traditional poricha kootu recipe with step-by-step pictures.

Kootu is a dal-based South Indian gravy, made with any veggies of our choice. In our house, we make kootu with avarakkai (broad beans), cabbage, mixed vegetables, drumstick, eggplant, chow chow, and spinach too. My mother-in-law makes beans poricha kootu also. The spices are usually freshly roasted and ground along with coconut. Sometimes we add sambar powder too for the kootu.

Traditionally we don’t add onion or garlic to the poricha kootu. So ideally you can make this on festival days. On some fasting days, when we don’t rice, elders make chapati and pair it with any kootu of their choice.

If you are on a diet, you can just eat a bowl of kootu. It is an excellent combination of protein and vegetables and it keeps you filled for many hours. Usually, we make kootu and vatha kuzhambu at our place and we all love that combo.

Pudalangai kootu | snake gourd kootu, we usually add peppercorns to the fresh spice mix for this kootu. My mom adds little pepper and 1 red chili to get a balance of both the taste. Pair this with hot rice or chapathi of your choice.

Also check out Avarakkai poricha kootu , cabbage kootu, thakkali kootu , vazhaipoo kootu

 

  • In a vessel add the chopped pudalangai, moong dal, chana dal, 1 cup water, and turmeric powder.
  • Pressure cook for 4-5 whistles or till it cooks up well.
pudalangai-kootu - 1
  • In a pan add 1 tsp coconut oil and add the pepper, cumin seeds, 1 red chili, and urad dal.
  • Saute till the dal turns golden brown.
pudalangai kootu - 2
  • Take out and grind this along with coconut into a fine paste.
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  • In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida and curry leaves.
  • Now add the cooked dal and veggie mixture and ground paste to this.
  • Add 1 cup of water to adjust the consistency.
  • Now add in the salt and mix well.
  • Let this boil for 3-4 minutes and switch off the flame.
pudalangai kootu recipe - 4
  • Pudalangai kootu | snakegourd kootu is ready.
  • Serve with hot rice and spicy curry of your choice.
poricha kootu recipe - 5

Notes:

  1. Adding chana dal is optional but it gives a nice creamy texture to the kootu.
  2. You can either add black pepper only or add red chili only for this poricha kootu.
  3. Pudalangai poricha kootu pairs well with potato fry, yam tawa fry and vendakkai curry too.
Pudalangai kootu - 6

Pudalangai poricha kootu recipe

Ingredients

  • 2 cups cut snack gourd | pudalangai
  • ½ cup moong dal uncooked
  • 2 tbsp chana dal uncooked
  • ½ tsp turmeric powder
  • 1 cup water to cook the veggies and dal
  • 3 tsp coconut oil
  • ½ tsp mustard seeds
  • 2 pinches asafoetida
  • Few curry leaves
  • Salt as needed
  • Water to adjust the consistency

To grind

  • 1 tsp cumin seeds
  • ½ tsp pepper
  • 1 red chili
  • 1 tbsp urad dal
  • ¼ cup coconut

Instructions

  • In a vessel add the chopped pudalangai, moong dal, chana dal, 1 cup water and turmeric powder.
  • Pressure cook for 4-5 whistles or till it cooks up well.
  • In a pan add 1 tsp coconut oil and add the pepper, cumin seeds, 1 red chili and urad dal.
  • Saute till the dal turns golden brown.
  • Take out and grind this along with coconut into a fine paste.
  • In a pan add 3 tsp coconut oil and add the mustard seeds, asafoetida and curry leaves.
  • Now add the cooked dal and veggie mixture, ground paste to this.
  • Add 1 cup of water to adjust the consistency.
  • Now add in the salt and mix well.
  • Let this boil for 3-4 minutes and switch off the flame.
  • Pudalangai kootu | snakegourd kootu is ready.
  • Serve with hot rice and a spicy curry of your choice.

Notes