Saturday, 14 February 2015

Snake Gourd /Pudalangai Kootu

This kootu is made with Pudalangai which is known as "snake gourd" in English, probably because of its appearance and length. This is vegetable which is very commonly grown and cooked in Kerala. I am sharing a simple South Indian kootu recipe which is very common in my house. Snake gourd is rich in fibre and helps prevent constipation. It tastes so good and is also very easy on the digestive system. It goes well with both rice and roti is important to use the vegetable in its tender stage, as once it is mature, pudalangai (snake gourd) tends to develop string-like fibres in it making it difficult to chew and tasteless. It is served as one of the side dishes to the main meal. A "kootu" is made with one vegetable (sometimes two), Bengal gram lentils and a spice-coconut paste. This preparation does not have gravy as such, yet cannot be defined as "dry" because the spice-coconut paste coats the vegetables and lentils resulting in a moist and semi-solid consistency.

 Prep time        : 30 mins            Cook time   : 20 mins            Serves         : 3
Snake gourd /pudalangai
2 cups
Kadalai paruppu
¼ cup
Toor dal/yellow moong dal
2  tbsp
Turmeric powder
¼ tsp.
Sambhar powder
¾ tsp.
2 tsp.
Lemon juice
2 tsp.
To Grind
¼ cup
Green chilli
2-3 no’s
Cumin seeds
¾ tsp.
Whole pepper
¼ tsp.
Heat a tsp. of oil and fry the above ingredients, adding coconut at the end. Grind it to a smooth paste adding little water.
To temper
Oil(I used coconut oil)
1 tsp.
3/4 tsp.
Urad dal
1 tsp.
Fennel seeds
¼ tsp.
Dry red chillies
3 no’s
Curry leaves
A sprig
1 medium
1.First cut snake gourd vertically and scoop out the seeds. Then cut snake gourd into small pieces. Do not cut it finely. .Soak the Bengal gram lentils (chana dal) in a little water for 1/2 an hour. Cook the snake gourd pieces and lentils together in the pressure cooker along with turmeric powder and salt.

2. The lentils should be cooked well but firm and not mushy.Once done, remove from the stove and heat a tempering pan and add oil when it’s get hot add all the "tempering ingredients" one by one and wait till it splutter.

3. And grind the “Grind Ingredients" using little water to a smooth paste and keep aside. Add the tempering and the  ground masala to the snake gourd lentil mixture.

4. Allow this mixture to cook in medium heat until the raw smell leaves. Combine well add enough salt and little water if you feels it’s too thick.Then add some chopped cilantro.

5. Yummy and Flavorful Snake gourd kottu ready. Serve hot with plain rice and any desired stir fries or fryums.
Served with
Pavakkai Kara kulambu
Poondu kulambu
Usually the kootu has to be little bit watery.Because my son does not like to be the way it is..I made it like this. Instead of adding whole pepper powder you can grind the Coconut with pepper powder and use. It will give different taste
You can also use chana dal alone to make this kootu.With the same recipe, instead of snake gourd you can also use chow chow, mixed veg’s like carrot, beans or any desired veg’s.

Linking to Remya'sEvent


Linking this to CC Challenge of the month group


  1. yummy
    pleae link this recipe to my event

  2. Healthy and delicious kootu.

  3. This nutritious kootu looks too delecious :) Would love some with paratha's

  4. That is a yummy looking kootu.

  5. This is amazing article and very useful Website for Veg and non veg cooking recipes below link to click here CLICK HERE TO GO


Ragi(finger millet) Poori