PUDALANGAI KOOTU RECIPE / HOW TO MAKE PUDALANGAI KOOTU? / KOOTU RECIPES / RICE SIDE DISH RECIPE / KOOTU CURRY RECIPE / SNAKE GOURD RECIPES / ACCOMPANIMENTS / SNAKE GOURD KOOTU / SNAKE GOURD WITH MOONG DAL / PASI PARUPPU PUDALANGAI KOOTU / MOONG DAL KOOTU RECIPE / VEGETARIAN CURRIES
Snake gourd / Pudalangai cooked with moong dal, is special side dish from Tamil Nadu often served as an accompaniment for rice. Pudalangai is not a regular in my home as we don’t get fresh pudalangai that often here, but if I have happen to see them, grab a few to relish in kootu or poriyal form. I love this kootu as a side for hot rice & kara kuzhambu or meen kuzhambu… its the best combination ever!
| Ingredients-1 | |
|---|---|
| 1 medium size or 2 cups (chopped) | Pudalangai / Snake Gourd |
| 1/2 cup | Split green gram / Moong dal |
| 6 or ( 1/2 cup chopped regular onions) | Shallots (sambar onions) / pearl onions |
| 1 (long) | Dry red chilli |
| 1/2 teaspoon | Mustard |
| 1/2 teaspoon | Cumin seeds |
| 6 peppercorns | Black peppercorns |
| 1/4 teaspoon | Split black gram |
| 4 leaves | Curry leaves |
| 1/4 teaspoon | Asafoetida |
| 1/4 teaspoon | Turmeric powder |
| 3/4 teaspoon | Salt (or to taste) |
| 3 teaspoons | Oil |
| 2 stalks | Coriander leaves (for garnishing) |
| Ingredients-2 | |
|---|---|
| 3 tablespoons | Fresh grated coconut |
| 1 small | Green chili |
| 1/4 teaspoon | Cumin seeds |
Soak Moong dal for 15 minutes (you may toast it dry in low flame until slightly golden). Each method has its own pros & cons. (Check notes). Keep this aside. Grind ingredients from Table-2 ( fresh grated coconut, green chilli and cumin seeds) to a fine paste and keep it aside. Wash and cut the Pudalangai /Snake gourd lengthwise and remove all the seeds. Cut them into small thin pieces and keep it aside too.
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Now heat oil in a regular pan or in a pressure cooker. Splutter dry red chili, mustard, cumin seeds, split black gram, black peppercorns(semi-crushed) and curry leaves. Sprinkle in the asafoetida, add finely chopped shallots / pearl onions / sambar onions , moong dal and pudalangai pieces. Add just 1 cup of water with turmeric and salt. At this stage you can either pressure cook for 2 whistlse or cook it over the stove with lids on for 15 minutes. Once the veggies turn soft and tender, add the ground coconut paste and mix well to combine. Simmer for couple of minutes, garnish with coriander leaves and serve hot with rice.
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Notes
- These 2 pictures were taken back in 2006, if add 1/4 cup water to the thick kootu, the consistency will be lightly thin. This way it will be great on piping hot rice and ghee.
- Thick kootu is usually served as an accompaniment for rice. They taste awesome with Kara kuzhambu or meen kuzhambu.
- Moong dal can be either soaked or roasted depending on how you like it. Soaking helps with good digestion and dal cooks soft. Roasting moong gives nice aroma to the kootu but doesn’t cook completely soft.
- Serves 4 adults approximately.
- Do not pressure cook for a long time as it will make the veggie mushy. (2 whistle should be perfect to cook both the dal and veggie) or stick 10 minutes over low medium flame.
- You can make the same kootu with Toor dal too but in that case you have to cook toor dal separately and then add it with cooked veggie.
21 Comments
Nice, love your version. How we make it is, soak moong daal, make a paste of onion-ginger-garlic-tomato-corriander and give it in tadka. Add moong daal and then the snake gourd and cook. Am going to try your version for sure
Oh, my mom makes something similar , we do add onion, ginger & garlic but the traditional method does not include them. Thanks though, your version also sounds yummy.
Supernga.. Its been long since I had this. In my hubby’s family after coming back from Kasi they stopped eating this. So preparing this become rare. But its one of my favorite veggie. Lovely
Enjoy some whenyou visit your mom’s place. Thanks Srividhya!
Podalangai kootu s my hubby’s favorite.. I have never added onions to kootu should try ur version.. Perfect click..love the utensil
I prepared this recipe and found it awesome. Thanks you so much for posting this dish.
hi,
I am first time trying a recipie from ur website. This pudulangai kootu was very tasty. I added few Kadala paruppu in it. Can we add half tomato also with this recipie? will it change its taste? Thanks
sabari
I tried this for first time and taste very good with rice.Thanks Mullai
Hi Mullai,
Tried this today..Came out very well as far as the taste is concerned.
I think i roasted the Moong dhall too much and also it was not smashed alongwith the vegetable even after boiling.Is this how the recipe expected to be or should I have left it for sometime on the stove?
Cheers
manu
Manu, roasting moong is optional and usually while doing so.. there are chances for it to go slightly coarse as you mentioned when cooked over stove top. Pressure cooking should cook them thoroughly, roasting gives nice aroma but not necessary.. so ignore next time if you find it difficult. Thanks.
tried this and came out very tasty..thanks for sharing…
Hi, Tried this out last night and it came out simply superb. A very good side dish for oothappams too. Keep up the good work
. Thanks Fathima
gonna try ths 2day. but i’ve a very lengthy pudalangaai. i dnt know how much to cut off…to match wth the measurements of other ingredients…….pls lemme know………
Use about 10" long ones.
Thanq 4 the prompt response.gonna start…….
wow gr8 taste n cameout well.
MARCH TOWARDS EXCELLENCE ! Hey Mullai ur pudalangai kootu recipie seems to b yummy…will try it soon and will let u know!
wht is snake gourd…why donot you put a picture of the whole veg so that new starters can understand wht veg it is.thank you.
Please register and do check other posts before posting a question.
http://www.spiceindiaonline.com/podalangai_poriyal
So what do we do with the ground fresh grated coconut, green chilli and cumin seeds.
Sorry about that, recipe updated, check it out. Thanks for pointing out.