Pudalangai Milagu Kootu Recipe
This traditional South Indian side dish is a perfect combination of lentils, snake gourd, and spices, making it healthy, nutritious, and diabetic-friendly. A beloved Brahmin dish from Tamil Nadu, it’s commonly enjoyed with rice and Beetroot Pachadi.
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic Friendly
Ingredients:
For the batter:
- 1/2 cup Masoor dal
- 1/2 cup Chana dal
- 2 Snake gourds (Pudalangai), chopped
- 1 tsp Turmeric powder
- 1/4 tsp Asafoetida
- Salt, to taste
For the masala paste:
- 3 dried Red chillies
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Whole black pepper
- 1 tsp Chana dal
- 1 tsp White urad dal
- 1 tsp Grated coconut
- Oil, as needed
For the tempering:
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp White urad dal
- 2 dried Red chillies
- A few Curry leaves
Preparation Time: 20 minutes
Cook Time: 30 minutes
Instructions:
- Begin by washing the masoor dal and chana dal. Soak them for 30 minutes.
- Rinse the snake gourd (Pudalangai) and chop it into small pieces.
- In a pressure cooker, combine the soaked dal, chopped snake gourd, turmeric powder, asafoetida, salt, and enough water. Close the cooker and cook for 2 whistles. Once done, let the pressure release naturally.
- In a separate pan, heat a little oil and dry roast the red chillies, coriander seeds, cumin seeds, black pepper, chana dal, white urad dal, and grated coconut. Fry for 2-3 minutes until the mixture becomes aromatic. Allow it to cool.
- Once cooled, grind the roasted ingredients into a smooth paste using a mixer grinder.
- Add this prepared masala paste to the cooked dal and snake gourd mixture. Stir well to combine.
- To prepare the tempering, heat oil in a small pan. Add mustard seeds, urad dal, red chillies, and curry leaves. Cook until the mustard seeds crackle.
- Pour the tempering over the dal and snake gourd mixture, and mix well.
Serve the Pudalangai Milagu Kootu hot with rice and a side of Beetroot Pachadi for a delicious, wholesome meal.
