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Ingredients

Cook

  • 1 Snake gourd
  • 1/4 cup moong dal
  • 3/4 cup water
  • 1/4 tsp turmeric water
  • 1/4 tsp sesame oil

To grind

  • 2 tbsp coconut
  • 1 green chilli
  • 1/2 tsp cumin seeds
  • 1/4 tsp pepper

To temper

  • 1/2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 tbsp split urad dal
  • 1 red chilli

Kootu

  • Required salt
  • 3/4 cup water
  • Asafoetida
  • Coriander leaves few

Instructions

  • First, wash and soak moong dal with enough water for 30 minutes
  • Add coconut, green chilli, pepper, cumin seeds, and a 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 the oil turns hot, add mustard seeds, urad dal, red chilli, and let them splutter
  • Furthermore, asafoetida and mix well. Turn off the stove, 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

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