Pudalangai Kootu or Potlakaya Kootu (Snake Gourd Curry) is one of those easy to make side dishes that goes very well with both rice and roti.
- Pudlangai, Potlakaya, or Snake Gourd – 1/2 Kilo
- Kandi Pappu or Tuvar Dal- 1/3 Cup
- Grated Fresh Coconut – 3 tbsp
- Rice Flour – 1 tsp
- Pepper Corns – 6 to 8
- Cumin Seeds – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Red Chillies – 3 or 4
- Oil – 2 tsp
- Turmeric – A Large Pinch
- Salt to Taste
- Grind the coconut, pepper, cumin seeds, and rice flour into a smooth paste with some water.
- Cut open the snake gourd vertically.
- Deseed the snake gourd.
- Cut into 1/4″ wide semi-circular pieces.
- Mix the tuvar dal with the snake gourd pieces.
- Add enough water to cover the snake gourd and dal.
- Pressure cook for three whistles.
- Gently mix the snake gourd and dal so that the dal gets mashed.
- In a heavy bottomed vessel, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the cumin seeds and fry for 30 seconds.
- Add red chillies and curry leaves.
- Fry for a minute.
- Add the coconut paste and turmeric powder.
- Add the cooked snake gourd and dal mix.
- Add salt.
- If required, add some water so that the kootu has a thick pouring consistency.
- Mix well.
- Bring to a boil.
- Serve warm with rice or rotis.
- You can cook the dal and snake gourd separately, and then mix them.
- The color of the turmeric comes to fore only on the first boil.