Pudalangai Kootu | How to make Pudalangai Kootu

By Lathiya Shanmugasundaram  |  24th May 2017  |  
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  • Pudalangai Kootu, How to make Pudalangai Kootu
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

4

0





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, a deliciously finger licking recipe to treat your family and friends. This recipe of Pudalangai Kootu by Lathiya Shanmugasundaram will definitely help you in its preparation. The Pudalangai Kootu can be prepared within 15 minutes. The time taken for cooking Pudalangai Kootu is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Pudalangai Kootu step by step. The detailed explanation makes Pudalangai Kootu so simple and easy that even beginners can try it out. The recipe for Pudalangai Kootu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Pudalangai Kootu from BetterButter.

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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