Pudalangai Kootu
A comforting South Indian classic featuring tender snake gourd and soft lentils simmered in a creamy coconut gravy. This mildly spiced, wholesome dish is a perfect accompaniment to steamed rice and a dollop of ghee.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal and Vegetable
- b.In a 2 or 3-liter pressure cooker, combine the chopped snake gourd, rinsed moong dal, and turmeric powder.
- c.Pour in 1.5 cups of water and give it a good stir.
- d.Secure the lid and pressure cook on medium heat for 3 whistles (approximately 10-12 minutes).
- e.Turn off the heat and allow the pressure to release naturally.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the dal is cooking, place the grated coconut, cumin seeds, and green chillies into a small blender jar.
- c.Add 1/4 cup of water and grind to a very smooth paste. Scrape down the sides as needed to ensure there are no coarse bits.
- d.If using rice flour, mix it into the ground paste now. This will prevent lumps from forming later.
- 3
Step 3
- a.Combine and Simmer the Kootu
- b.Once the pressure has fully released, open the cooker. The dal should be soft and mushy, and the snake gourd tender.
- c.Gently mash the mixture with the back of a ladle, leaving some pieces of snake gourd intact for texture.
- d.Stir in the ground coconut paste and salt. Add the remaining 1/4 cup of water, or more, to adjust the consistency to your liking.
- e.Place the cooker back on the stove over low-medium heat and let it simmer for 5-7 minutes, stirring occasionally. This cooks out the raw flavor of the coconut paste.
- 4
Step 4
- a.Prepare and Add the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add the urad dal and sauté until it turns a light golden brown, about 30-45 seconds.
- e.Toss in the broken dried red chilli and curry leaves. Sauté for another 15-20 seconds until the curry leaves are crisp.
- f.Turn off the heat and immediately stir in the asafoetida.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering directly into the simmering kootu.
- c.Mix well to incorporate the flavors. Turn off the heat.
- d.Serve Pudalangai Kootu hot with steamed rice, a drizzle of ghee, and a side of appalam (papad).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, scrape the thin, white outer layer of the snake gourd skin with a knife before chopping.
- 2Do not overcook the snake gourd; it should be tender but still hold its shape.
- 3To enhance the flavor, you can dry roast the moong dal in a pan for 2-3 minutes until aromatic before pressure cooking.
- 4The kootu thickens as it cools. Adjust the consistency with a splash of hot water before serving leftovers.
- 5Ensure the coconut paste is ground very smoothly for a creamy, homogenous gravy.
- 6Add the asafoetida to the tempering only after turning off the heat to prevent it from burning and to preserve its distinct aroma.
Adapt it for your goals.
Lentil Variation
Replace moong dal with an equal amount of toor dal (pigeon peas) or a mix of moong dal and chana dal (split chickpeas) for a different texture and flavor profile.
Vegetable AdditionVegetable Addition
Add a handful of chopped carrots, yellow pumpkin, or chayote squash along with the snake gourd for added nutrition and color.
No Coconut VersionNo Coconut Version
If you prefer to avoid coconut, you can skip the ground paste. After pressure cooking, simply temper the dal and vegetable mixture. The dish will be more like a simple dal than a kootu, but still delicious.
Spice LevelSpice Level
For a spicier version, increase the number of green chillies or add a pinch of black pepper powder along with the coconut paste.
Why this is on our healthy list.
Aids Digestion
The high fiber content from both snake gourd and moong dal promotes healthy digestion, prevents constipation, and supports overall gut health.
Good Source of Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, which is essential for muscle repair, cell growth, and maintaining energy levels.
Hydrating Properties
Snake gourd has a very high water content, which helps in keeping the body hydrated and cool, especially in warm climates.
Rich in Essential Nutrients
This dish provides a good mix of vitamins and minerals, including iron, potassium, magnesium, and B vitamins, contributing to overall well-being.
Frequently asked questions
One serving of Pudalangai Kootu (approximately 1 cup) contains around 170-190 calories, making it a light and healthy dish. The exact count can vary based on the amount of coconut and oil used.