Pudalangai Kootu | Snake Gourd Kootu without Dal | Padavalanga Curry | Potlakaya Curry | Padwal Curry

VIDEO

STEP BY STEP PUDALANGAI KOOTU:

INGREDIENTS: Snake Gourd - 1 medium size - 500 gm Tomato - 1 Turmeric powder - 1/4 tsp Water - 2 - 3 cups or as required Salt - to taste TO TEMPER:

Oil - 1 tbsp Mustard seeds - 1/4 tbsp Urad dal - 1 tbsp Asafoetida - 1/4 tsp TO ROAST & GRIND: Urad dal - 1 tbsp Red chilli - 3 - 4 Cumin seeds - 1 tbsp Coconut - 1/2 cup desiccated / grated / shredded

HOW TO MAKE:

Dry roast urad dal and red chillies. When Urad start turning color add cumin seeds. Roast until urad golden brown then add coconut. Roast for a minute and turn off the stove. Coconut need not to be golden brown. Cool down completely and make a fine paste by adding little water.

Wash Snake Gourd and cut into pieces.  If the seed is soft need not remove the seed, if hard remove them.   Heat oil in a pan splutter mustard seeds, urad dal, curry leaves and asafoetida.  Saute until urad golden brown. 

Add chopped snake gourd, chopped tomatoes, turmeric powder and salt.  Mix well and add two cups of water.  Cook snake gourd until soft. 

Once snake gourd cooked soft add ground coconut paste along with a cup of water or for needed consistency. Kootu consistency should be thicker than sambar so add accordingly. 

Mix well and cook for 5 more minutes. Stir in between so it would not stick the bottom. 

Garnish with coriander leaves and turn off the stove.  Pudalangai Kootu is ready to serve. 

TIPS:

Kootu should be thicker in consistency hence do not add water more.  

Black Pepper can be added instead red chillies.

Follow same recipe with chow chow, avaraikkai, kathirikkai, drumstick, beetroot and other veggies.