• 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.