Pudalangai Kootu is a lentil gravy that uses snake gourds. Kootu– a creamy south Indian gravy that is usually made with a mixture of lentils, some vegetables and a spice paste, is a part of a Tamil meal.
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Kootu
is an indispensable part of any Tamil meal. When you visit any Tamil restaurant and order a lunch meal or Elai Sapadu, as we call it in Tamil, you are bound to find this on the plate.
Like every south Indian staple recipe, Kootu also has so many variations. But the building blocks of Kootu remain almost the same-
- local Indian vegetables are mostly added to Kootu- the most common being some form of Keerai, gourds like ridge, bottle and snake, squash varieties like pumpkin and chayote and cabbage
- some form of lentils – moong, Chana dal are the most common. However, I have used red lentils in some of my variations and it is amazing.
- coconut based spice paste – where we grind fresh coconut along with chilis, pepper and cumin.
Unlike Sambar, Rasam and Vatha Kuzhambu, we dont need tamarind or souring agents to make this.
Loosely translated, Kootu means a medley. And that is exactly what this is- a medley of veggies and lentils.
Variations
This recipe is a classic. It is the most basic Kootu recipe that you will find in many homes. However, you can always experiment-
- You can use any gourd varieties, zucchini or cabbage here instead of snake gourd.
- To add some more protein, you can add soaked chickpeas or black eyed beans too.
- Adding tomatoes will add a pleasant tangy taste to this Kootu. Unripe green tomatoes are incredible here.
Serving suggestions
- The simplest way to enjoy this is with hot rice, ghee and some potato fry.
- Traditionally, we serve this with something tangy on the side. You mix hot rice with Vatha Kuzhambu and eat it with this on the side. Or you do the vice versa. Either ways, it is heaven.
- In our house, we love it with Chapatis too.
Leftovers, storage and shelf life
- This recipe is batch cooking friendly and can easily be doubled. It is also freezer friendly. Allow it to cool completely, transfer to freezer safe bags (ideally in 1 cup portions), label and freeze for up to 3 months.
- Leave it overnight in the fridge or over the counter for 4 hours to thaw. Reheat in the microwave or over the stovetop in a saucepan before serving. Never refreeze thawed frozen food.
- Leftovers keep well in the fridge for 2 days. Store after it has cooled down in a clean and air tight container.
More Kootu Recipes
Directions
Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing.
Add hot water and turmeric powder to the dal.
Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.
Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.
Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.
When the pressure cooking is complete, wait for the cooker to depressurize on its own.
As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice.
Once done, heat a deep frying pan with coconut oil.
Add the mustard seeds and when they splutter, add curry leaves and urad dal.
When the dal begins to brown, add the cooked dal mixture and salt.
Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.
When the Kootu has thickened, transfer to a container and serve hot.
Pudalangai Kootu
Equipment
- 1 stove top pressure cooker
- 1 high speed blender
- 1 Frying Pan
Ingredients
For the spice paste
- 5 tbsp fresh coconut grated
- 1 tsp cumin seeds
- 3/4 tsp whole black pepper
- 2 green chilis
- 1/4 cup water or as required for grinding
For Pudalangai Kootu
- 300 grams snake gourd peeled, seeds removed and chopped
- 1/4 cup moong dal
- 1/4 cup bengal gram Chana dal
- 3/4 tsp ground turmeric
- 1.5 cups hot water
- 1.25 tsp salt or to taste
For tempering
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp Urad dal
- 12 curry leaves
Instructions
- Place the moong dal and Chana dal in a deep container and wash well. Drain all water used for washing.
- Add hot water and turmeric powder to the dal.
- Peel and chop the snake gourds into small pieces. Add this to the dal in such a way that it remains on top of the dals. Do not stir.
- Pressure cook this dal + snake gourd for 3 whistles. While this is cooking, prepare the coconut spice paste.
- Add grated coconut, chilis, pepper and cumin to a blender along with 2 to 3 tbsp water and grind to a coarse paste. Set aside.
- When the pressure cooking is complete, wait for the cooker to depressurize on its own.
- As soon as the pressure releases, open the pressure cooker and gently mix the dal + gourds once or twice.
- Once done, heat a deep frying pan with coconut oil.
- Add the mustard seeds and when they splutter, add curry leaves and urad dal.
- When the dal begins to brown, add the cooked dal mixture and salt.
- Add the ground paste, mix well, reduce heat to medium and simmer for 2 to 3 minutes.
- When the Kootu has thickened, transfer to a container and serve hot.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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