Pudalangai / Snake gourd kootu is a tasty and very easy kootu that goes well with white rice and any kara kuzhambu. No one at my home is a big fan of this vegetable so thought of making this with a nice aroma masala. It came out amazing. My husband and kid loved it very much and they were keep on asking for refill.

Ingredients:

• 2 cups – Snake gourd / Pudalangai (chopped as shown in picture)
• 1/4 cup – Bengal gram / Kadala paruppu (soaked in water for 20 mins)
• 1 no – Onion (chopped finely)
• 1/4 tsp – Turmeric powder
• Salt as needed

For grinding:

• 2 tbsp – Coconut grated
• 1 tbsp – Coriander seeds
• 1 tsp – Split black gram / ulunthu
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Peppercorns
• 3 or 4 nos – Dry red chillies

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 1 pinch – Asafoetida
• Few curry leaves

Preparation method:

1. Pressure cook snake gourd and soaked bengal gram with turmeric powder in enough water for upto 2 whistles or until cooked.
2. Heat a tsp of oil in a pan, fry all the ingredients given in the list “for grinding” and grind it to a smooth paste. Set aside.
3. Heat oil in a pan, season with items given for seasoning and now add onion along with required salt, saute until translucent.
4. Next add cooked snake gourd and bengal gram along with ground coconut masala paste and 1 1/2 cup water, bring it to boil. Switch off the stove when it is cooked completely or when you reach the desired consistency.
5. Pudalangai kootu is ready and serve hot with white rice and any kara kuzhambu.

Notes:

• Snake gourd takes longer time to cook, so to make it fast i normally pressure cook it.
• You can also replace snake gourd with raw banana to make this kootu.