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Pudalangai kootu | Snake gourd kootu recipe | Snake gourd dal | Stew | Molagootal | moong dal curry | kootu recipes | South Indian kootu | paruppu Pudalangai masiyal is an easy, tasty healthy Snake gourd dal that goes well with tamarind based kuzhambu variety, rasam variety. It is also a tasty rice accompaniment. Quick pressure cooker kootu is perfect for a weekday meal.

WHY Snake GOURD?

Snake gourd is rich in Vitamins A, B, and C, Potassium, Magnesium, Calcium, Iodine, Iron, and good to boost immunity. This healthy vegetable is used in many Indian cuisines.

NEVER FORGOT TO TRY A PIECE OF VEGETABLE BEFORE COOKING

Just like ridge gourd /cucumber, some snake gourd tends to be bitter and it is always recommended to try a small piece first before making kootu. Bitter ones need to avoid so it is better to taste.

Should I remove the pith of the snake gourd?

Yes always remove the pith for kootu. you can use that for thogayal

WHAT KIND OF DAL SHOULD I USE FOR Snake gourd MOONG DAL?

In our home, I prefer using Moong dal for my kootu varieties. You can use any dal of your choice.

HOW TO MAKE INSTANT POT Snake gourd DAL?

You can cook in " rice" mode and follow the rest of the procedure.

CAN I SKIP ASOFEOTIDA?

Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice.

WHAT IS THE BEST COMBO FOR snake gourd KOOTU?

It tastes best as a rice accompaniment when paired with potato roast, brinjal curry, raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam variety.

CAN I USE ANY OTHER OIL?

Yes you can use oil if your choice but coconut oil gives the best flavor for the coconut-based pudalanga kootu recipe

CAN I Increase GREEN CHILLI?

Adjust the spicy according to your taste.

How to make Pathiya pudalangai kootu?

Refer Peerkangai kootu

Skip ground coconut
Use ghee for tempering
Skip green and red chilli. increase pepper

Kootu recipes in TMF

Kuzhambu recipes in TMF

Pressure cooker based recipes in TMF

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Ingredients

Cook

1 Snake gourd
¼ cup moong dal
¾ cup water
¼ teaspoon turmeric water
¼ teaspoon sesame oil

To grind

2 tablespoon coconut
1 green chilli
½ teaspoon cumin seeds
¼ teaspoon pepper

To temper

½ tablespoon coconut oil
½ teaspoon mustard seeds
1 tablespoon split urad dal
1 red chilli

Kootu

Required salt
¾ cup water
Asafoetida
Coriander leaves few

Instructions

Firstly wash and soak moong dal with enough water for 30 minutes
Add coconut, green chilli, pepper, cumin seeds, and little water and grind into a smooth mixture; keep aside
Add coconut oil to a pressure cooker and turn on the stove on medium flame
When oil turns hot add mustard seeds, urad dal, red chilli, and let them splutter
Furthermore asafoetida and mix well. Turn off the stove and Transfer and keep aside
Add snake gourd and mix well
Furthermore add moong dal, water, turmeric powder, sesame oil; mix well and pressure cook for 3 whistles and simmer for 1 minute
Turn off the stove and do natural pressure release
Add required salt, ground paste, water; mix well
Cook for 5 minutes; mix well in between
Add coriander leaves; mix well and cook for 2 minutes
Finally, add Tempering and asafoetida; mix well
turn off the stove

Video

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Notes

Always try a small piece of snake gourd before making kootu
Soaking dal is optional
If the snake gourd you use tends to get mushy soon, avoid pressure cooking them. Cook them in an open pot
Adjust chili according to your spice
Kootu thickens over time so adjust water accordingly

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