Pudalangai Kootu | How to make Pudalangai Kootu

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ByLathiya Shanmugasundaram
Created on 24th May 2017
  • Pudalangai Kootu, How to make Pudalangai Kootu

About Pudalangai Kootu

it’s a mildly spiced side dish to have with dosa or even rice. It has a nice coconut flavor which is one of the main ingredient in this.

Pudalangai Kootu is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Pudalangai Kootu is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Pudalangai Kootu at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Pudalangai Kootu by Lathiya Shanmugasundaram in step by step with pictures so you can easily learn how to cook the perfect Pudalangai Kootu at your home without any difficulties. Pudalangai Kootu is one of the representative dishes of South Indian which you can serve in any special occasions.

  • Prep Time15mins
  • Cook Time20mins
  • Serves3People
Pudalangai Kootu

Ingredients to make Pudalangai Kootu

  • Pudalangai / Snake gourd – 1 small sized
  • Channa Dal – 1/2 cup
  • Turmeric Powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Coconut – 1/3 cup grated
  • Jeera seeds – 1 tsp
  • Salt – as required
  • Coconut oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Garlic – 2 pods crushed
  • Dry red chillies – 2 broken
  • Curry leaves – few

How to make Pudalangai Kootu

  1. Soak channa dal for 30 minutes.
  2. Scrape the skin of Pudalangai / Snake gourd . Remove seeds and chop into small cubes.
  3. Grind coconut and Jeera seeds coarsely with little water.
  4. Wash and drain soaked channa dal. Cook it in a deep pan with required water.( Do not add more water)
  5. When channa dal is half cooked , add chopped snake gourd, turmeric powder and red chilli powder.
  6. Add water if required. When the veggie is cooked add ground coconut,jeera paste to it. Mix thoroughly. Add required salt.
  7. The dish should be thick consistency. If it is watery , cook in high til water is evaporated. ( that is why to add water accordingly)
  8. Remove from the flame.
  9. In a pan, heat oil and temper mustard seeds. When it splutter, add garlic , dry red chilli and curry leaves.
  10. Add it to the kootu [curry] prepared. Serve along with rice.
My Tip: When cooking channa dal, it should not turn mushy .For tempering, you can add any oil. But I prefer coconut oil. It gives the flavor to the dish.

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