Name: Pudalangai Poricha winter-time Kootu recipe by Prema Vaidyanthan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Snake gourd. 250 grams; tur dal, greengram dal. 1/4 cup; Sambar powder. 2 - 3 teaspoons; Gingelly oil or Coconut oil. 5-6 teaspoons; Salt to taste; Turmeric powder. 1/4 teaspoon; To grind into a smooth paste:; Pepper. 1 1/2 teaspoons; Cumin seeds. 1 teaspoon; Urad dal. 1 tablespoon; Chana dal. 1 teaspoon; Dry red chillies. 4; Grated coconut. 1 tablespoon; Tadka:; Curry leaves. 1 - 2 sprigs; Urad dal 1 teaspoon; Cumin seeds. 1/2 teaspoon

Ingredients Serving: 4

Snake gourd. 250 grams
tur dal, greengram dal. 1/4 cup
Sambar powder. 2 - 3 teaspoons
Gingelly oil or Coconut oil. 5-6 teaspoons
Salt to taste
Turmeric powder. 1/4 teaspoon
To grind into a smooth paste:
Pepper. 1 1/2 teaspoons
Cumin seeds. 1 teaspoon
Urad dal. 1 tablespoon
Chana dal. 1 teaspoon
Dry red chillies. 4
Grated coconut. 1 tablespoon
Tadka:
Curry leaves. 1 - 2 sprigs
Urad dal 1 teaspoon
Cumin seeds. 1/2 teaspoon

Instructions

Wash and chop the snake gourd into small pieces
Wash the Tur dal and greengram dal and pressure cook till very soft and mashable.
Add enough water to the vegetable and boil till it is cooked, adding salt, turmeric powder and sambar powder
Heat oil, add urad and channa dal, fry till slightly golden
Add pepper, cumin and fry till roasted and aromatic
Remove from heat and add grated coconut
Cool and grind to a smooth paste.
Mix together with the boiled dal and add to the cooked snake gourd.
Bring to a slight boil
Taste and adjust salt.
Put off gas
Now, the koottu is ready.
Tadka:
Heat oil, splutter cumin seeds,
Add urad dal and roast till golden
Add curry leaves
Pour the tadka over the poricha koottu
Serve hot over steamed rice topped with ghee.

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