Snake Gourd Kootu

Almost any kind of gourd makes a delicious meal. Rich in water content, they are available mostly in winters in India. Rib gourds yummy fritters, ivy gourd stir fry, ash gourd yoghurt stew or even that agra peta , bitter gourd pitla and snake gourd either porial or kootu. The iyers make a delicious kootu called mulagu kootu that is pepper flavoured vegetables and lentils. And i cant resist it. Tastes delicious with papad. But in my house we make it in a slightly different way and eat it with Vatral Kuzhambu- tamarind based gravy with dried turkey berries.So here s my recipe

Prep Time: Under 15 mins
Cook Time: Under 30 mins
Serves 2 to 3


What you need?

Snake gourd cubed 1 cup
Channa dal or bengal gram 1/4 cup
Moon dal 1 tbsp
Turmeric powder a large pinch
Oil 1 tbsp

To grind:

Urad dal 1 tbsp
Coconut 4 tbsp
Cumin seeds 1 tsp
Green chilies 3 to 4
Raw rice 1 tsp
Pepper corns 4 to 5

To temper

Coconut oil 1 tbsp
Curry leaves a sprig
Hing a pinch

How to make it?

Pressure cook the snake gourd, channa dal and moong dal for 2 to 3 whistles together. Make sure the dals are the bottom and the gourd is on the top in the vessel. Add turmeric and enough water and cook till the dals are soft.
In the meanwhile, heat a few drops of oil in a kadai and saute all the ingredients for grinding except the coconut. Saute till the urad dal turns a light brown and pepper corns start popping.
Keep aside to cool. After this, add the coconut to this and grind to a paste in a mixer.
Heat some more oil in the same kadai and add the cooked dals and the gourd to the oil. Saute for 2 to3 mins.
Now, add the ground paste and salt. Combine well but gently.
Simmer for 4 to 5 mins.
Temper with mustard seeds, curry leaves and hing in coconut oil.
Serve hot with rice and Vatral Kuzhambu. It even tastes good with parathas.

Serving Suggestions: Vatral Kuzhambu, Papad, Plain Parathas