Pudalangai Kootu (Snake Gourd with Lentils & Coconut)

Kootu means 'mixed' – a vegetable and lentil dish thickened with coconut. Snake gourd (pudalangai) is soft and delicate, and this kootu is one of the most comforting things to eat with rice, ghee and a papad.

Video by Chef Deena’s Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 400 g snake gourd, seeds removed, chopped
• 75 g moong dal
• ½ tsp turmeric
• ¾ tsp salt
• For the paste: 4 tbsp grated coconut, 1 tsp cumin, 2 green chillies
• 1 tsp coconut oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves
• 1 pinch asafoetida

Method

1. Cook the moong dal with turmeric in 400 ml water until soft.
2. Add snake gourd and salt and cook for 8–10 minutes until tender.
3. Grind coconut, cumin and chillies with a little water to a paste and stir in. Simmer 3 minutes.
4. Fry mustard seeds, urad dal, curry leaves and asafoetida in coconut oil and pour over. Serve with rice.

Tip: Kootu should be thick but spoonable – add hot water if needed.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.