Podalangai Kootu Kerala

Method

1. 1

   Prepare snake gourd: Wash pudalangai (snake gourd). Halve lengthwise, remove seeds and cut into small 1-cm pieces.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

4. 4

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 2 sprigs curry leaves and a pinch of asafoetida.

6. 6

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

7. 7

   Add snake gourd: Add diced snake gourd, half tsp turmeric and salt. Cover and cook on low heat 8-10 minutes until tender.

8. 8

   Add mashed dal: Add mashed toor dal. Mix gently.

9. 9

   Add coconut paste: Add ground coconut paste. Stir and cook 5 minutes until raw coconut smell disappears.

10. 10

    Serve: Adjust salt and consistency — add a splash of water if too thick. Serve with steamed rice as part of a Kerala meal.