Pudalankai Kootu

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

Recipe by S Kamala
5.0 from 1 vote
Course: KootuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover 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.


  • 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


  • 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


  • 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.

One Comment

  1. Today’s lunch side dish. The pudalankai was undercooked, but will improve next time 🙂

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