Podalangai Poricha Kootu – Snake Gourd Poricha Kootu

Podalangai Poricha Kootu is a very simple South Indian dish that goes well rice. It is very easy to make with very less oil. This can also be had with rice, rasam or any kuzhambu and chapathi/roti too. We love this Chow Chow Kootu the best. The addition of freshly ground spices makes it different from the normal kootu. It is a traditional South Indian recipe.

Now to the recipe.

[Preparation Time-15 mins : Cooking Time-25 mins]

Podalangai Poricha Kootu Ingredients:

• Podalangai / Snake Gourd – 2 cups (chopped)
• Toor Dal – 1/3 cup
• Salt – as needed
• Turmeric Powder – a pinch

To roast & grind

• Grated Coconut – 1/2 cup
• Red Chilly – 2 nos
• Chana Dal – 1 handful
• Coriander – 1 tbsp
• Jeera/Cumin seeds – 1 tsp

To Temper

• Coconut Oil – 1 tbsp
• Mustard – 1 tsp
• Urid Dal – 1 tbsp
• Curry leaves – a sprig

Method:

• Wash podalangai(snake gourd) and slit it vertically. Take off the inner white portions along with the seeds and discard it. Chop it into bite size pieces and cook it with salt & turmeric powder for 7-10 mins or until soft. Meanwhile pressure cook toor dal and keep it ready.

• Dry roast the ingredients mentioned above except coconut for 2-3 mins or until it is slightly brown. Keep it aside. Add grated coconut and switch off the flame. The heat is enough for the coconut to get roasted.

• Grind the dry roasted ingredients along with little water into a smooth paste.

• Add the ground coconut paste and cooked toor dal to podalangai. Add water as per your required consistency. Check for salt.

• Heat a pan with oil and temper with mustard, urid dal & curry leaves. Add this to the kootu.

Yummy, tasty Podalangai Poricha Kootu is ready.

Serve hot with rice & papad or chapathi.

Tips:

Instead of toor dal u can also use moong dal or a combination of toor/moong dal.

– By Sundari Nathan