Kootu is a very versatile yet staple dish in South Indian cooking. As Pudalangai aka Snake Gourd has such a high water content, it’s the perfect vegetable to use when making Kootu. This classic can be enjoyed with white or jeera rice.
Add moong dhal and channa dhal to a cooker 
Soak in water 
Add chopped pudalangai and chilies 
Cook for 1 whistle 
Add oil/ghee to a pan and prepare tempering 
Pour tempering over kootu 
Add grated coconut 
Cook for 2 minutes
Pudalangai (Snake Gourd) Kootu
Kootu is a very versatile yet staple dish in South Indian cooking. As Pudalangai aka Snake Gourd has such a high water content, it's the perfect vegetable to use when making Kootu. This classic can be enjoyed with white or jeera rice.
Servings: 6
Ingredients
- 3 cups pudalangai (snake gourd) (chopped)
- ½ cup moong dhal
- ¼ cup channa dhal
- 3 green chilies (adjust to taste)
- ¼ cup onion (chopped) (optional)
- ¼ cup shredded coconut
- 2 tbsp ghee/oil
- ½ tsp urad dhal
- 1 tsp cumin seeds
- 10 curry leaves
- 1½ cup water (adjust as needed)
- salt to taste
Instructions
- Add channa dhal and moong dhal to a pressure cooker.
- Wash thoroughly and add water. Soak for at least 20 minutes.
- Now, add the chopped pudalangai and green chilies. If you are using onions, add them in now.
- Cook for 1 whistle and let the pressure release naturally.
- Add oil/ghee to a pan. Once hot, add urad dhal and cumin seeds.
- Once the urad dhal turns golden brown, add curry leaves. Remove from flame.
- Add the tempering to the cooker along with shredded coconut.
- Adjust the consistency of the kootu by adding water as needed. Add salt to taste.
- Cook for 2 minutes.
- Serve hot with white or jeera rice.
- See below for additional varieties or sides that go well with this dish.
