Pudalankai kootu is a South Indian dish made with snake gourd (known as pudalankai in Tamil) and lentils. It is a healthy and delicious side dish that is often served with rice or roti.
Pudalankai kootu is a healthy and nutritious dish that can be enjoyed as a part of a balanced meal. It is packed with vitamins and minerals from the snake gourd and lentils, making it a great addition to any diet.
Pudalankai Kootu
Course: KootuCuisine: Indian, TamilDifficulty: Easy6
servings10
minutes15
minutesDiscover Pudalankai kootu, a flavorful South Indian dish featuring snake gourd and lentils. Packed with nutrients, it’s a healthy and tasty side dish perfect with rice or roti.
Ingredients
Pudalankai – 1
Green Gram Dhal – 1/2 cup
Sambar Powder – 1 teaspoon
Turmeric powder – a pinch
- To Grind:
Coconut gratings – 2 tablespoon
Green Chilli – 1 or 2
Jeeragam (Cumin) – 1 teaspoon
Rice flour – 1 teaspoon
- For seasoning:
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Asafoetida Powder – 2 pinches
Curry leaves – few
Sambar Onion – 4 to 5
Salt – 1 teaspoon or as per taste
Directions
- Begin by slicing the pudalankai lengthwise, removing the seeds and the fibrous inner white parts, then chop it into small, uniform pieces.
- In a pan, cook the green gram dal with a pinch of turmeric powder until it’s halfway done.
- Once the dal is partially cooked, add the prepared pudalankai pieces, along with sambar powder and salt to taste. If the mixture appears too thick, pour in a little water. Continue cooking over medium heat until the vegetable becomes soft and tender.
- While the pudalankai and dal are simmering, combine coconut gratings, green chilli, rice flour, and cumin in a grinder. Process them until they form a smooth, fine paste.
- Once the vegetable reaches the desired softness, stir in the coconut paste, ensuring that it’s evenly incorporated.
- Reduce the heat to low, and allow the mixture to simmer for a few more minutes, so that all the flavors meld together.
- Finish by seasoning your dish with a heated blend of mustard seeds, urad dal, asafoetida, finely chopped onions, and fresh curry leaves. Stir the seasoning into the pudalankai mixture and cook for a minute or two, allowing all the flavors to harmonize.
- Your dish is now ready to be served, fragrant and flavorful, as a perfect complement to rice or flatbreads. Enjoy!
Recipe Video
Notes
- Depending on the size of the pudalankai, you can increase or decrease the quantity of the other ingredients.
- For the above recipe, I used long variety pudalankai and the chopped vegetable is approx one big bowl sufficient for 6 people.