Pudalangai Kootu/ Snake Gourd Kootu

Kootu is a part of daily menu in south Indian cuisine. It is prepared by cooking vegetables with coconut and lentils and resembles a stew. Mostly served with rice for lunch or with roti for dinner. There are different types of kootu and their preparation varies depending on addition of ingredients or exclusion. In this recipe only coconut is blend into a paste and added which is different from common kootu recipes.This pudalanga kootu recipe comes from my mother in law Mrs.Yegneswaran. Many years ago she prepared this kootu for lunch and the taste still lingers in my memory. I was able to find some pudalanga in the Indian store and wanted to try her recipe. Here is the recipe she shared with me many years ago. 

Gadgets:

Heavy Bottom Pan or Ipot
Seasoning Ladle
Measuring cups and spoons
Ladle
Cutting Board
Knife
Blender

Ingredients:

Snake Gourd /Pudalanga - 2 medium sized
Toor Dal cooked - 1 cup
Coconut - 1/2 cup
Red or Green Chili - 2 ( as per spice levels)
Samabr or Rasam powder - 1/2 tsp
Salt
Hot Water - 1 cup
Salt to taste
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Udad Dal - 2 tsp
Curry Leaves - a few
Dry Chili for garnish -1
Asafoetida powder - 1/4 tsp

Preparation:

1. Cut the snake gourd into half as shown. Remove the seeds from inside. Cut again and finely slice the vegetable to resemble a bracket. In a blender add coconut, hot water and  blend into a paste.

2. If using a heavy bottom pan add the snake gourd, salt, rasam or sambar powder and cook with some water. When the vegetable is cooked add the coconut paste, dal and cook until they get well mixed.

 If using an Ipot, add cooked dal, sambar or rasam powder  thinly cut snake gourd, salt, coconut paste mix and close the lid. Set it on steam for 3 minutes.

3. Heat the seasoning ladle with oil. Add mustard seeds allow it to pop, add udad dal, and cumin and allow it to get roasted to golden brown. Add asafoetida, curry leaves and add this seasoning to the cooked kootu. Mix and serve.