Snake gourd is a desi green vegetable that is rich in fiber, vitamins and minerals. Pudalangaai curry seasoned with fresh coconut tastes great. Also, pudalangaai kootu is very easy to make and requires no other additional dishes, as the kootu itself can be had as the main dish. Appalam will be a perfect combination for a simple lunch. Pudalangaai is rarely available in Delhi. I got it this weekend and made this kootu. Let's see the recipe.
Preparation time : 15 minutes
Cooking time : 25 minutes
Serves - 3
Ingredients:
Snake gourd/ pudalangaai - 2
Moong dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
For grinding:
Coconut - 1/4 cup
Cumin seeds - 1/2 tsp
Red chillies - 3
Pepper corns - 10
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafoetida - 1 pinch
Curry leaves - few
Method:
Take 2 medium sized pudalangaai and cut into small pieces.
Add turmeric powder, moong dal, required salt and water and pressure cook for 2 whistles.
In a mixie, add all the ingredients mentioned under 'ingredients for grinding', add required water and grind them to a smooth paste.
Add the paste to the cooked pudalangaai. Check for salt. If required, add more salt. Cook on low flame for about 5 minutes.
Heat oil in a tadka pan, add the items mentioned under 'ingredients for seasoning'.
Once tadka is done, mix with kootu. Pudalangaai kootu is ready to serve now.
Note:
Kootu tastes awesome when coconut oil is used for seasoning.
Cooking time : 25 minutes
Serves - 3
Ingredients:
Snake gourd/ pudalangaai - 2
Moong dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
For grinding:
Coconut - 1/4 cup
Cumin seeds - 1/2 tsp
Red chillies - 3
Pepper corns - 10
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Asafoetida - 1 pinch
Curry leaves - few
Method:
Take 2 medium sized pudalangaai and cut into small pieces.
Add turmeric powder, moong dal, required salt and water and pressure cook for 2 whistles.
In a mixie, add all the ingredients mentioned under 'ingredients for grinding', add required water and grind them to a smooth paste.
Add the paste to the cooked pudalangaai. Check for salt. If required, add more salt. Cook on low flame for about 5 minutes.
Heat oil in a tadka pan, add the items mentioned under 'ingredients for seasoning'.
Once tadka is done, mix with kootu. Pudalangaai kootu is ready to serve now.
Note:
Kootu tastes awesome when coconut oil is used for seasoning.
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