PUDALANGAI (SNAKE GOURD) KOOTU PORIYAL
Snake gourd 1 full
Moong dal 5 tbsp
Red chilly 3
Coconut 1 cup
Jeera 1 spoon
Salt as required
Turmeric powder small pinch
Curry leaves 1 strip
Hing small pinch
Coconut oil – 2 spoons, Mustard, urad dal (for tempering)
In a cooker, soak moong dal in 2 cups of water for 10 minutes. In that add, cut pieces of snake gourd, salt and turmeric powder, allow to cook for 3 whistles.
Wetgrind as a nice paste, coconut, jeera & red chilly .
Open the cooker, add hing, curry leaves and the paste.
Temper with mustard & urad dal in coconut oil.
Goes well with vathakuzhambu rice and chappathi.
The following vegetables can be cooked in the same method:
- Red pumpkin
- Chow chow
- Bottle gourd
To enhance the taste, the following vegetables in small quantity can be added:
- Carrot -1
- Beans – 4