I learnt this pudalangai kadalai paruppu masala kootu / snake gourd kootu for rice from my friend Megha. This is not like the usual version of kootu. This kootu has a mild masala flavor with ginger garlic paste. I have already shared a brinjal masala kuzhambu learning from my friend Megha. This is also a very similar recipe but I have used soaked chana dal/ kadalai paruppu. In some hotels, they serve this kind of kootu. I make this kootu directly in a pressure cooker to ease my job. I also make it slightly thin like a gravy and mix with rice & ghee. If you make it thick, you can have it as side dish for rice or chapathi. It tastes more like kurma kulambu. Whenever I make this pudalangai kootu, I make some spicy rasam to go with it. It would be a simple but comforting meal for us. Ok, Lets see how to make snake gourd kootu with chana dal for rice.
Do check out my Arai Keerai/ Amaranthus kootu, Manathakkali keerai kootu, Palak Keerai kootu, Carrot kootu, Cabbage kootu, cluster beans kootu, Beetroot kootu and mixed vegetable kootu recipes too.
Snake gourd kootu / Pudalangai kootu
Snake gourd kootu with chana dal & masala - Pudalangai kadalai paruppu kootu
Cuisine: South Indian
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Snake gourd / Pudalangai - 1 medium sized
- Chana dal / Kadalai paruppu - 3 tbsp
- Big onion - 1 no
- Ripe tomato - 1 no
- Grated coconut - 2 tbsp
- Cinnamon – 1 small piece
- Cloves – 1 no
- Big onion - 1 no
- Coriander leaves - 1 sprig
- Red chilli powder - 1 tsp
- Coriander seeds powder / Dhania powder - 1 tsp
- Ginger Garlic paste - 1 tsp
- Turmeric powder – 1/4 tsp
- Coconut oil or cooking oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Curry leaves - Few
METHOD
- Wash and chop Snake gourd into small pieces.
- Soak chana dal in enough water for 15 minutes.
- Grind the items given under “To grind” to a smooth paste.
- Heat oil in a cooker base and temper mustard, urad dal and curry leaves.
- Saute chopped onion, tomato until mushy. Add snake gourd pieces, chana dal and ground masala paste.
- Saute till raw smell goes off. Add enough water and salt. Mix well and pressure cook in very low flame for 2 whistles. Serve with rice or chapathi.
METHOD - STEP BY STEP PICTURES
- Wash and soak chana dal in enough water for 15 minutes. In the mean time, wash and chop snake gourd into small pieces. Chop onion and tomato into small pieces and set aside.
- Grind all the ingredients given under “ To grind” to a smooth paste adding water. Set aside.
- Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and curry leaves. Saute onion and tomato pieces. When tomato becomes mushy, add chopped snake gourd and soaked chana dal.Mix well.
- Now keep the flame medium and add the ground masala paste. Saute till raw smell goes off. Add water and required salt.
- Mix well and pressure cook in very low flame for 2 whistles.Remove the lid after the steam is released. If the kootu is watery, boil for sometime to make it thick. If its too thick, add little water, mix well and boil for few seconds.
- Enjoy mixing with hot rice adding ghee Or as a side dish for vatha kuzhambu sadam & chapathi / roti. Enjoy !
Note
- Soaking chana dal is very important else it won’t cook properly. You should soak at least for 15 minutes,
- You can use ridge gourd, bottle gourd or chow chow instead of snake gourd and make the same.
- You can also use 1/2 tsp of garam masala powder if making for chapathi.
- Grinding onions and gg paste gives a nice flavor.So do not avoid them.
- You can skip coriander leaves if you don’t have in hand.
Try this yummy snake gourd masala kootu easily in a pressure cooker and enjoy !
