Name: Pudalangai Kootu recipe by Lathiya Shanmugasundaram at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
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; Coconut oil – 1 tsp; Mustard Seeds – 1 tsp; Garlic – 2 pods crushed; Dry red chillies – 2 broken; Curry leaves – few

ABOUT Pudalangai Kootu RECIPE

it’s a mildly spiced side dish to have with dosa or even rice. It has a nice coconut flavor which is one of the main ingredient in this.

Ingredients Serving: 3

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
Coconut oil – 1 tsp
Mustard Seeds – 1 tsp
Garlic – 2 pods crushed
Dry red chillies – 2 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 mustard seeds. When it splutter, add garlic , dry red chilli and curry leaves.
Add it to the kootu [curry] prepared. Serve along with rice.

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