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Pudalangai Kootu Recipe (Snake Gourd Kootu)

Pudalangai Kootu is also known as snake gourd kootu which is a popular South Indian dish made with snake gourd (pudalangai) and moong dal. This dish is light, nutritious and full of flavor, making it an ideal side dish for rice. Unlike other dishes like Pudalangai Poriyal or Pudalangai Puli Curry, which focus on dry or tangy flavors, Pudalangai Kootu offers a mild, savory experience. Learn how to make snake gourd kootu with step by step pictures.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 181kcal

Equipment

  • Cooking pot

Ingredients

  • 1 medium Pudalagai | Snake Gourd deseeded and chopped finely
  • ½ cup Yellow Split Moong Dal
  • 1 tsp Salt to taste

For Grinding

  • ¾ cup Coconut
  • 1 tsp Chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin Seeds

For Tempering

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves

Instructions

  • Take washed moong dal in a sauce pan. Cover with water and bring it to a boil. Once it reaches a boil add in chopped up snake gourd and mix well. Cover with a lid and let it cook for 15 to 20 mins.
  • Now take the grinding ingredients in a mixer and blend it to a smooth puree.
  • Once the dal is cooked, add in the ground masala and mix well. Let it cook on a low heat for 5 mins.
  • Now make tempering. Heat oil and add mustard seeds, curry leaves. Pour this over the kootu and mix well. Serve with rice.

Notes

  • For a creamy and rich texture, make sure the coconut is ground to a smooth paste. This will help it blend better with the dal and give the dish a velvety consistency.
  • Amount of chilli powder can be adjusted based on your spice tolerance. If you like it mild, use less chilli powder, or you can add more if you want the dish to have a kick.
  • Use fresh grated coconut rather than dried or canned coconut. Fresh coconut brings a natural sweetness and freshness to the kootu that makes a significant difference in flavor.
  • For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the tempering. It adds a unique savory flavor and helps with digestion
  • Make sure the moong dal is cooked soft enough to blend smoothly with the snake gourd. It should break easily when pressed with a spoon. If using a pressure cooker, 2-3 whistles are enough. If cooking in a saucepan, you may need to cook it a bit longer, adding water as needed.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 601mg | Potassium: 90mg | Fiber: 4g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg
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