Pudalangai poricha kootu is lentils and snake gourd cooked with ground spices.
The addition of the ground spices makes it different from the regular pudalangai kootu.
This is a traditional recipe from Tamil Nadu, South India.
It is a great comfort food and is truly delicious and easy to prepare.
Pudalangai Poricha Kootu recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
A healthy snake gourd and lentils curry with spices.
Ingredients
- 2 cups chopped pudalangai / snake gourd
- 1/4 cup moong dal / pasi paruppu
- 1/4 tsp turmeric powder
- 1 tbsp urad dal / ulutham paruppu
- 1 tbsp cumin seeds / jeera
- 2 dry red chillies
- 1/4 tsp black peppercorns
- 1/4 cup grated coconut
- 1/2 tsp mustard seeds
- 1/2 tsp broken urad dal
- A pinch of asafoetida
- A few curry leaves
- 2 tsp oil
- Salt to taste
Instructions
- Cook moong dal and chopped snake gourd together with turmeric powder and enough water. Remove and keep aside.
- Heat 1 tsp oil in a pan. Add dry red chillies, urad dal and black pepper and fry till the dal turns golden brown.
- Cool and grind the fried ingredients with cumin seeds and grated coconut to a smooth paste, adding little water.
- Heat oil in the same pan. Add mustard seeds. When seeds crackle, add broken urad dal, asafoetida and curry leaves.
- Once the urad dal turns brown, add the cooked dal and snake gourd mixture along with the ground paste and salt.
- Let the curry simmer for about 5 minutes and then remove from heat.
- Serve pudalangai poricha kootu with rice or rotis.
Notes
- You can pressure cook the moong dal and snake gourd together with water and turmeric powder for 2 whistles.
- Any refined oil can be used. Coconut oil gives a good flavour to this dish.
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