Pudalangai Milagu Kootu (South Indian Snake Gourd Curry)
A traditional South Indian delight, Pudalangai Milagu Kootu is a simple yet flavorful dish made from snake gourd and lentils, cooked with aromatic spices. This curry is not only comforting but also diabetic-friendly, making it a perfect side dish for a wholesome meal. The light yet robust flavor profile of this dish pairs beautifully with steamed rice and a dollop of ghee.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| Snake Gourd (Pudalangai) | 2 pieces |
| Turmeric Powder (Haldi) | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Salt | As required |
| Dry Red Chillies | 3 (adjust to taste) |
| Coriander Seeds (Dhania) | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Whole Black Peppercorns | 1/2 tsp |
| White Urad Dal (Split) | 1 tsp |
| Fresh Grated Coconut | 1 tsp |
| Sunflower Oil | As required |
| Mustard Seeds | 1/4 tsp |
| Curry Leaves | A few |
Instructions
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Prepare the Lentils and Vegetables:
- Begin by washing and soaking the masoor dal and chana dal for at least 30 minutes to soften.
- Clean the snake gourd (pudalangai) thoroughly, then chop it into small pieces.
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Cooking the Dal and Snake Gourd:
- In a pressure cooker, add the soaked dals, chopped snake gourd, turmeric powder, asafoetida (hing), and salt.
- Cook for about 2 whistles, ensuring that the dal is tender but not overcooked, as the vegetable should maintain its texture.
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Prepare the Masala Paste:
- While the dal and snake gourd cook, heat a little oil in a pan.
- Add dry red chillies, coriander seeds, cumin seeds, black peppercorns, urad dal, and grated coconut.
- Roast the ingredients lightly until fragrant, then grind them into a smooth paste using a little water if needed.
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Combine the Masala Paste:
- Once the dal and snake gourd are cooked, add the ground masala paste to the pressure cooker.
- Stir everything well and simmer the mixture for a few minutes to ensure the raw smell of the masala disappears and the flavors blend.
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Tempering the Curry:
- Heat some sunflower oil in a small pan (kadai) and add mustard seeds.
- Once the mustard seeds splutter, add the split urad dal, dry red chillies, and curry leaves.
- Sauté for a minute until fragrant, then pour this tempering into the cooked dal and vegetable mixture.
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Final Touch and Serving:
- Give the kootu a final stir and let it simmer for a couple more minutes.
- Serve hot with steamed rice, topped with a spoonful of ghee for an authentic South Indian meal experience.
Serving Suggestions
Pudalangai Milagu Kootu is best enjoyed with steaming hot rice, accompanied by ghee to enhance the flavors. This dish can also be paired with chapati or any Indian flatbread for a satisfying meal. Perfect for a light yet flavorful side dish that complements any main course.
