Pudalangai Kootu is a traditional South Indian dish made with snake gourd (pudalangai in Tamil) and lentils. It belongs to South Indian dishes called “kootu,” made by simmering vegetables and lentils with a fine paste of coconut and mild spices. The pudalangai poricha kootu recipe is known for its creamy texture, subtle flavours and spice, and nutritious ingredients.
Pudalangai, or snake gourd, is the star ingredient of this poricha kootu. It is a long, curved, slender vegetable with a slightly sweet taste, making it a versatile ingredient for various Indian recipes, in South Indian homes.
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Pudalangai kootu is typically made in South Indian households, especially in Tamil Nadu, where snake gourd is commonly grown. It is a part of regular meals and is often prepared for weekday meals for lunch or dinner as a side dish to be enjoyed with hot rice or roti. This delicious snake gourd curry tastes good with rice and vatha kuzhambu.
The history of Snake gourd kootu is deeply rooted in South Indian culinary traditions. It has been a part of South Indian cuisine for generations, with recipes passed down through families. Using locally grown snake gourd and lentils reflects the emphasis on using fresh, seasonal produce in traditional South Indian cooking.
Over the years, this snake gourd dal has remained a beloved and cherished part of South Indian culinary heritage, appreciated for its simplicity, flavour, and health benefits.
Why you will love making this Pudalangai Kootu recipe
Pudalangai Kootu is a delightful and nutritious dish cherished for its simplicity and wholesome flavours. Whether you are a fan of South Indian cuisine or looking to explore new flavours, this dish is a must-try.
With its health benefits, flavorful taste, and easy preparation, it’s no wonder why pudalangai kootu has earned a special place in the culinary world.
The combination of tender snake gourd, creamy lentils, and aromatic spices makes for a flavoursome and comforting dish.
Pudalangai kootu can be enjoyed with steamed rice, roti, or a side dish, making it a versatile addition to any meal.
How to make Pudalangai Kootu
Add the yellow moong dal and channa dal(kadalai paruppu) with water, turmeric powder and asafoetida to a pressure cooker and pressure cook for 4 whistles or until the dal is thoroughly cooked and turns soft.
Wash and peel the snake gourd, remove the seeds, and chop it into small pieces.
In another pan, add a little oil. Once hot, add urad dal, peppercorns and red chillies. Saute for a few minutes till the dal turns golden brown and they are well roasted.
Let it completely cool down. Add it to a mixie jar. Add coconut and cumin seeds along with these ingredients. Make a smooth paste by adding a little water.
In a pan, cook the chopped snake gourd with a little water, turmeric, and salt until it becomes soft.
Add the cooked dal to the cooked snake gourd and mix well. Then, add the ground coconut paste, water as required and let it simmer for a few minutes. Adjust salt if needed.
In a separate pan, heat coconut oil, add mustard seeds, urad dal, dry red chillies, and curry leaves for tempering.
Pour the tempering over the podalangai kootu and mix well.
Serve with hot steamed rice and your choice of side dish.
Tips and Suggestions to Make the Snake Gourd Kootu Recipe
The consistency of the kootu can be adjusted according to personal preference. If you prefer a thicker kootu, reduce the water added during cooking. For a lighter consistency, add a little more water.
While the traditional recipe uses moong dal, you can experiment with other lentils, such as toor dal (pigeon pea lentils) or chana dal (split chickpeas), to create variations in flavour and texture. You can use just one dal or mix up the lentils.
Rinse the dal thoroughly before cooking to remove any impurities. Additionally, soak the dal for 30 minutes before cooking to help it cook faster.
Use freshly grated coconut for the ground paste. Fresh coconut lends a rich, creamy texture and a more vibrant coconut flavour to the dish.
When selecting a snake gourd for the kootu, look for firm, slender gourds without any blemishes. The younger gourds are tender and ideal for this dish.
Serving Suggestions
Pudalangai kootu pairs wonderfully with steamed rice, roti, or as a side dish for idli or dosa. A dollop of ghee on top adds an extra richness to the dish.
Frequently asked questions
Yes, you can omit the coconut if desired. While coconut adds a distinct creaminess and flavour to the kootu, you can still enjoy a delicious dish without it. Adjust the seasoning and spices to suit your taste preferences.
Leftover kootu can be stored in an airtight container in the refrigerator for 2-3 days. You might need to add a little water to adjust the reheating consistency, as the kootu can thicken upon refrigeration.
Yes, pudalangai kootu is naturally vegan as it contains no animal products. It’s a wonderful option for those following a vegan or plant-based diet.
Absolutely! If you prefer a spicier kootu, you can increase the quantity of red chilies and peppercorns or add green chillies while making the coconut paste.
You can use toor dal (pigeon pea lentils) or chana dal (split chickpeas) as alternatives.
You can use ridge gourd, chow chow, cabbage to make this yummy dish.
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Pudalangai Kootu | Snake Gourd Curry Recipe
Ingredients
For Kootu Paste
- 1 teaspoon Oil
- 2 teaspoon Urad Dal
- ½ teaspoon Peppercorn
- 2 Red Chillies
- ½ cup Coconut
- 1 teaspoon Cumin Seeds
For the Kootu
- 300 grams Pudalangai / Snake Gourd
- ¼ cup Yellow Moong Dal
- 2 tablespoon Chana Dal
- ¼ tsp Turmeric Powder
- Asafoetida a pinch
- Salt as needed
- Water as needed
For Tempering
- 1 teaspoon Oil
- 1 Red Chilli
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- Curry leaves few
Instructions
- Add the yellow moong dal and channa dal(kadalai paruppu) with water, turmeric powder and asafoetida to a pressure cooker and pressure cook for four whistles or until the dal is thoroughly cooked and turns soft. Keep it ready.
- Wash and peel the snake gourd, remove the seeds, and chop it into small pieces. Keep it aside.
Make the Kootu Paste
- In a pan, add a little oil. Once hot, add urad dal, peppercorns and red chillies. Saute for a few minutes till the dal turns golden brown and they are well roasted.
- Let it completely cool down. Add it to a mixie jar. Add coconut and cumin seeds along with these ingredients. Make a smooth paste by adding a little water.
- In a pan, cook the chopped snake gourd with a little water, turmeric, and salt until it becomes soft.
Make the Pudalangai Kootu
- In a pan, add the chopped snake gourd with a little water, turmeric, and salt. Close and cook until it becomes soft.
- Add the cooked dal to the cooked snake gourd and mix well. Then, add the ground coconut paste, water as needed and let it simmer for a few minutes. Adjust salt if required.
- In a separate pan, heat coconut oil, add mustard seeds, urad dal, dry red chillies, and curry leaves for tempering.
- Pour the tempering over the podalangai kootu and mix well.
- Serve with hot steamed rice and your choice of side dish.