Snake Gourd Kootu Recipe (Pudalangai Kootu)
Snake Gourd Kootu, also known as Pudalangai Kootu, is a popular South Indian dish, especially in Tamil Nadu. This comforting and flavorful vegetarian side dish combines snake gourd (pudalangai) and masoor dal (whole red lentils), cooked in a fragrant coconut-based spice mixture. It is often served with steamed rice and Jeera Rasam, making it a perfect addition to a wholesome meal. The use of fresh coconut, cumin, coriander, and sambar powder gives the Kootu a rich, aromatic taste that will surely enhance your everyday meal.
Recipe Overview:
- Cuisine: Tamil Nadu
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudalangai) | 1 (medium-sized) |
| Masoor Dal (Whole) | 1 cup |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sambar Powder | 1 teaspoon |
| Salt | As required |
| Coconut oil | 2 teaspoons |
| Coriander Leaves (Dhania) | For garnishing |
For Coconut Spice Paste:
| Ingredient | Quantity |
|---|---|
| Fresh coconut | 1/4 cup |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 tablespoon |
| Green Chillies | 3 |
Instructions:
Step 1: Prepare the Snake Gourd and Dal
-
Wash the Snake Gourd: Begin by thoroughly washing the snake gourd. Cut off the ends, then slice it in half lengthwise. Carefully remove the spongy center and seeds, then chop the gourd into small pieces.
-
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Cook the Dal and Snake Gourd: Wash the masoor dal and add it to a pressure cooker. Add the chopped snake gourd pieces to the dal, along with 3 cups of water. Close the pressure cooker lid and cook for 2 whistles. Once done, release the pressure and set the mixture aside.
Step 2: Make the Coconut-Spice Paste
- In a blender or mixer, add fresh coconut, coriander seeds, cumin seeds, and green chillies. Add a little water and grind everything into a smooth paste. Set the paste aside for later use.
Step 3: Tempering
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Heat Oil: In a heavy-bottomed pan, heat 2 teaspoons of coconut oil over medium heat.
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Add Tempering Spices: Once the oil is hot, add mustard seeds and cumin seeds. When they start to splutter, add the dry red chillies and sauté for a minute, letting the spices release their aroma.
Step 4: Combine Cooked Dal and Spice Paste
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Add Cooked Dal and Gourd: Once the tempering is done, add the cooked dal and snake gourd mixture from the pressure cooker into the pan. Stir everything together, and if the mixture appears too thick, add a little water to adjust the consistency.
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Add Spices: Sprinkle in turmeric powder, asafoetida, and sambar powder. Stir well to ensure that the spices are evenly mixed. Add salt to taste and continue stirring.
Step 5: Add the Coconut Spice Paste
- Stir in the Paste: Add the ground coconut spice paste to the pan and mix it thoroughly with the cooked dal and gourd mixture. Stir continuously and let it simmer for about 5 minutes on low heat, allowing the flavors to meld together.
Step 6: Garnish and Serve
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Garnish: Once the dish is cooked, remove it from the heat and garnish with fresh coriander leaves.
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Serving: Serve your delicious Snake Gourd Kootu hot, paired with steamed rice and a dollop of ghee. For a complete meal, enjoy it alongside a bowl of Jeera Rasam.
Tips for Best Results:
- Consistency: The consistency of Kootu can be adjusted by adding more or less water based on your preference. If you like a thicker Kootu, use less water; for a slightly thinner version, add a little extra water.
- Fresh Coconut: For a more authentic taste, use freshly grated coconut. If fresh coconut is unavailable, desiccated coconut can also be used, but the flavor may not be as rich.
- Spice Level: Adjust the number of green chillies based on your spice tolerance. If you prefer a milder flavor, you can reduce the number of chillies or omit them altogether.
Nutritional Information (per serving):
- Calories: 150-180 kcal
- Protein: 7-9 g
- Carbohydrates: 25-30 g
- Fat: 6-8 g
- Fiber: 4-5 g
- Sodium: 150-200 mg
Conclusion:
Snake Gourd Kootu is a simple yet flavorful dish that makes for an excellent side dish or main course accompaniment. The combination of dal and snake gourd provides a good amount of protein, fiber, and essential vitamins, making it a healthy choice for vegetarians. With the addition of fresh coconut and a blend of spices, this dish bursts with rich flavors that pair wonderfully with steamed rice. Whether you’re looking for a light weekday meal or something to serve at a special occasion, Pudalangai Kootu will not disappoint. Enjoy this hearty, nourishing dish with your favorite rasam and rice!
