Snake Gourd Kootu Recipe – Tamil Style Pudulangai Kootu with Coconut and Masoor Dal

Snake Gourd Kootu (Pudulangai Kootu) Recipe

Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4

Introduction:

Snake Gourd Kootu, a traditional Tamil Nadu dish, is a simple, comforting side dish that pairs wonderfully with rice. This vegetarian recipe is made without onion or garlic, offering a light yet satisfying meal. A combination of fresh snake gourd, masoor dal (lentils), and coconut paste, cooked with aromatic spices, makes this dish a flavorful addition to any meal. Whether served with hot rice and ghee or as a companion to other curries, Snake Gourd Kootu is sure to please your taste buds.

Ingredients:

Nutritional Information (per serving):

• Calories: 120
• Carbohydrates: 15g
• Protein: 6g
• Fat: 5g
• Fiber: 4g
• Sodium: 300mg

Instructions:

1. Prepare the Snake Gourd:

   • Begin by washing the snake gourd thoroughly. Cut it lengthwise and remove the spongy center along with the seeds. Once cleaned, chop the snake gourd into small pieces and set aside.

2. Cook the Masoor Dal and Snake Gourd:

   • In a pressure cooker, add the washed masoor dal and chopped snake gourd pieces. Pour in 3 cups of water and pressure cook for about 2 whistles. This will ensure that the dal and the gourd are well cooked and tender.

3. Grind the Coconut Paste:

   • While the dal and gourd are cooking, take the fresh coconut, coriander seeds, cumin seeds, and green chillies in a mixer or grinder. Add a little water and grind these ingredients into a smooth paste. Set aside.

4. Temper the Spices:

   • In a heavy-bottomed pan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter, which will release their essential oils and aroma.
   • Add the dry red chillies to the hot oil and sauté for a minute, allowing the spices to release their flavors.

5. Combine the Cooked Mixture:

   • After the pressure releases from the cooker, carefully open the lid and add the cooked dal and snake gourd mixture into the pan. Stir the mixture well. If needed, add a little water to reach your desired consistency.

6. Add the Spices:

   • Sprinkle in the turmeric powder, asafoetida, and sambar powder. Mix everything together thoroughly. Add salt to taste and continue stirring to combine all the ingredients.

7. Add the Coconut Paste:

   • Now, add the freshly ground coconut paste to the pot and stir well. Continue cooking the mixture on a low flame for about 5 minutes, allowing the kootu to come to a gentle boil and all the flavors to meld together.

8. Final Touches:

   • Once the kootu is ready and has thickened slightly, remove it from the flame. Garnish with fresh coriander leaves to add a touch of color and freshness to the dish.

9. Serving Suggestions:

   • Serve this Snake Gourd Kootu hot with steamed rice and a dollop of ghee on top. It pairs beautifully with Jeera Rasam for a complete and satisfying Tamil meal.

Enjoy this delicious, wholesome side dish as part of your lunch or dinner. Its light yet flavorful nature makes it a great option for any day of the week.

Tips:

• If you prefer a spicier dish, you can add more green chillies or a pinch of red chili powder.
• You can also substitute the masoor dal with moong dal (yellow lentils) for a different texture.
• The coconut paste adds richness to the dish, so be sure not to skip it for an authentic taste.

Enjoy the simplicity and authenticity of this Tamil Nadu specialty, perfect for both casual meals and festive occasions!