Pudalangai (Snake gourd) Poricha kuzambu/kootu


Ingredients:

Pudalangai (Snake gourd) – 300 gms (chopped)

Moong dal – ½ cup

Turmeric powder – ¼ teaspoon

Hing - ¼ teaspoon + ¼ teaspooon

Salt – 1 ½ teaspoon

Roast and grind to paste:

Coconut – 5 teaspoons (grated)

Urad dal – 2 teaspoons

Red chillies – 3

Curry leaves – 10

Cumin seeds – 1 teaspoon

Pepper – ½ teaspoon

Seasoning:

Oil – 1 teaspoon

Mustard seeds - ½ teaspoon

Channa dal – ½ teaspoon

Urad dal – ½ teaspoon

Curry leaves – 5 or 6


Method:

  1. Roast the ingredients mentioned in a teaspoon of oil & keep aside.
  2. Cook moong dal with a drop of sesame oil & ¼ teaspoon of hing for 2 to 3 whistles in a pressure cooker.
  3. Cook snake gourd with ½ a cup of water, ¼ teaspoon of turmeric powder & salt till pieces tender.
  4. Grind the roasted mixture to paste.
  5. Add the ground mixture, cooked dal to the cooked snake gourd & mix well.
  6. Allow to boil for 2 or 3 minutes.
  7. Season the ingredients mentioned & add to the kuzambu/kootu.
  8. Serve hot with rice & Seppankizangu fry/Potato roast.


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