Wednesday 26 September 2018

Pudalangai Kootu (without coconut) | Easy Snake Gourd Kootu in Pressure cooker | Padavalanga Kootu with Channa Dal

Kootu, that name to me is synonymous with comfort food :) And also comfort cooking ! Yes, it combines both lentils and veggies and all it takes is a pressure cooker and a tadka pan to clean in the end :) So definitely comfort cooking right :D And my little one adores this kootu and can have it with just plain rice and a dollop of ghee.. I on the other hand would love to pair it with rasam sadam (rice).. This is also my dad's favourite 'kalichikoora'. 

I am not sure if I have spelt the term correctly. But that's what we call a kootu in our 'Telugu'. And yea, the Telugu that we speak at our home is a medley of all sorts of language :P  And also this kootu is a protein and fibre packed dish. Proteins from the dal and fibre from the gourd. So totally a winner recipe right. Also yes, I prefer my kootu mostly without coconut. So if anyone is on the same page as mine, here is that perfect kootu recipe for you :) 

Recipe Source: Ma


I Took: 30 minutes


Serves : 2-3 persons

I Used:

Snake Gourd/Pudalangai-250 gm - 1.5 cups after dicing
Channa Dal-¼ cup
Red Chilly powder-1 tsp
Turmeric powder-¼ tsp
Salt-As needed

To Temper:

Oil-1 tbsp
Mustard -½ tsp
Urad Dal-1 tsp
Red Chilly-2 nos
Curry leaves-A sprig
Asafoetida-2 pinch

The Way:

1. Rinse channa dal thoroughly in water. Then soak the dal in water for 20-30 minutes

2. Remove the skin (you can scrape using a knife) of the snake gourd/pudalangai (and also the middle mushy part). Rinse it well in water and then dice it into quarter inch pieces

3. In a pressure cooker take the soaked channa dal, the diced snake gourd/pudalangai, red chilly powder, turmeric powder & salt. Pressure cook for 2 whistles in high and four (five makes it 50% mushy :D) in simmer. If you overcook, it will get mushy but still tasty :)

4. Now for the tadka/tempering, heat oil in a tadka pan/kadai

5. Add the mustard seeds. When they splutter, add the urd dal

6. As it slightly turns colour add the broken red chilly, asafoetida and curry leaves and give a nice stir. Take care not to burn the asafoetida, else it gives a burnt taste

7. Add the tadka to the kootu and mix and serve

Tastes awesome with Plain Rice / Rasam Sadam / Kathirikai Kara Kuzhambu / Pavakkai Puli Kuzhambu


You can crush 2-3 garlic and an inch of ginger piece and add to the dal-gourd while pressure cooking. Since we do not like the taste of that in this kootu I avoid it


1 comment:

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