Thursday, August 22, 2013

Pudalangai Kootu / Snake gourd curry

Ingredients (serves for 2)

Snake gourd / Pudalangai (chopped) - 1 cup (1 cup size = 150 ml)
gram dal (kadalai parupu) - 1/4 cup
turmeric powder - 1/4 tsp
salt - as needed
oil - 2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
cumin seeds - 1 1/2 tsp
curry leaves - few
red chilli - 1 - 2
garlic - 1 small pod
onion - 1/2 (big) or 6 shallots
asafoetida - a pinch
grated coconut - 3 tsp


  • soak the gram dal for 10 - 15 mins
  • slice the snake gourd lengthwise and take out the flesh. Chop the outer part to big chunks
  • chop the onion into fine pieces
  • add soaked gram dal and snake gourd pieces in a pressure cooker
  • add turmeric, 1 cup of water to it and give it a whistle
  • grind grated coconut, 1/2 tsp of cumin seeds, garlic and red chilli to a thick paste
  • heat a vessel with oil and add mustard seeds, 1 tsp of cumin seeds, curry leaves and urad dal
  • saute it for a minute and then add chopped onions
  • fry till the onions become golden brown in color
  • add the cooked snake gourd and dal and mix it well
  • add salt, asafoetida and gronded coconut mixture
  • cook it untill the raw smell goes off and switch off the flame
  • This is the best side dish for rasam and puli kuzhambu. You can also use chayote (chow chow) or bottle gourd instead of snake gourd. You can follow the same procedure.

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