Tuesday, 9 February 2016

Snake Gourd Kootu - Pudalangai Kootu

Snake Gourd Kootu - Pudalangai Kootu, this is a different type of kootu which I make using moong dal and curd. We can also call this as Pudalangai thayir kootu. Usually, I will make kootu in semi thick consistency, so that we can mix and eat with rice. But the one I am going to share today is little different from my regular kootu varieties. This can be served as an accompaniment with sambar rice, rasam rice etc. Same method can be followed using channa dal also but we need to cook channa dal before adding it to the curry.


Snake Gourd Kootu - Pudalangai Kootu

Preparation Time : 15 Minutes | Cooking Time : 20 Minutes | Serves : 4

Ingredients
Snake Gourd / Pudalangai - 2 no.
Moong Dal - 1 tbsp.
Onion (Small Size) - 2 No.
Green chilies - 1 No.
Garlic (Small) - 2 Cloves
Cumin Seeds - 1/2 +1/2 tsp.
Curd - 2 tbsp.
Mustard Seeds - 1/4 tsp.
Asafoetida - a pinch
Curry Leaves - 2 Sprigs
Oil - 1 + 1 tsp.
Salt to taste

Method
1. Keep all the ingredients ready to make the Pudalangai Kootu.
a. Cut the snake gourd as shown in the below picture.
b. Soak the moong dal for about 10 minutes.
c. Chop the onions.
d. Whisk the curd until smooth and keep it aside.
2. Heat oil in a pan and add the chopped onion. Saute till it turns transparent.
3. Add the chopped snake gourd and mix well. Sprinkle some water and close the lid. Let it to cook on medium flame.
4. Once the vegetable is half cooked, drain the water from soaked moong dal and add the moong dal to the snake gourd. Mix it well.
5. Close the lid and allow it to cook for few more minute. In the meanwhile, take a blender and add the grated coconut, cumin seeds, garlic cloves and green chili. Grind it to a coarse paste without adding water.
6. Once the vegetable is cooked, add the coconut paste and mix well. Let it cook for a minute.
7. Add the whisked curd and mix it well. After a minute, switch off the flame.
8. For Tempering: Heat oil in a tadka pan and add the mustard seeds. When the mustard splutters, add the cumin seeds. When the cumin seeds sizzle, add the asafoetida and curry leaves and fry fro 2 seconds.
Add the above tempering to the kootu and mix it well.

Snake Gourd Kootu - Pudalangai Kootu is ready to serve.


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