Pudalangai Kootu

Method

1. 1

   Prepare snake gourd: Wash pudalangai (snake gourd). Cut in half lengthwise, remove seeds with a spoon and dice into small 1-cm pieces.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 3 whistles. Mash completely until smooth.

3. 3

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

4. 4

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

5. 5

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

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 the 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. Pudalangai kootu should be thick with the consistency of a thick stew. Serve with steamed rice and sambar.