Wednesday, November 19, 2008

SnakeGourd with Lentils (Pudalangai Kootu)

This is another version of Kootu, different spices, well not really! Let me explain...
I used 4 Snakegourds for this, each about a foot long. I bought them at the indian store. When you buy them, touch them all around, to make sure they are kind of soft all over, but not so soft that water comes out of it if you press it. It should not be hard, if they are, you will not be able to cut through them and they will be very fibery.
How to cut this
---> First cut of the ends.
---> If it is very long cut in 6 to 8 inches
---> Slit in the middle and remove the seeds, you can do this with a spoon, just scoop it.
---> Slice it in half cirlces, in thin slices
To make the Kootu, you need
SnakeGourd - about 6 cups sliced
Tuvar Dal - 1 handful
Moong Dal - 3/4th cup
Salt - 1 and 1/2 teaspoon (more or less to your taste)
Turmeric Powder - 1/2 teaspoon
Oil - 2 Teaspoon
Mustard - 1 teaspoon
Curry leaves - 1 strand to garnish
Cilantro - a handful, choped to garnish
Water - 3 to 4 cups
Urad Dal - 1 Teaspoon
Jeera - 1 and 1/2 Teaspoon
Green Chillies - 3
Almonds - 5
--> Wash the dals and place in a vessel, add the cut snakegourds to this and add about 3 cups of water. The water should cover the vegetables and dal, and place on stove on medum fire. Add more if it doesnt cover it well.
---> Add the salt, turmeric powder to this and let this come to a boil. Make sure this does not boil over, so add a wooden spoon to this and keep an eye on it.
---> Simultaneously in another stove, in a small kadai, add 1/2 teaspoon oil and roast the Urad Dal and Jeera until the Urad dal becomes rose in color. when its done, remove from kadai and add to a mixer, and to this add the green chillies and almonds and grind to a smooth paste.
---> Once the dal and vegetables are cooked (it will take 20 to 25 minutes) add this green masala you have made to it and stir it once and let it come to a boil again.
---> In the kadai in which you roasted the urad dal, add the rest of the oil and add the mustard seeds, and once they start to sputtter, add the curry leaves to it and pour it on the kootu,
---> Garnish with a handful of coriander leaves, and Enjoy!
Instead of using coconuts I have used Almonds. It gives the same creamy effect. Do not overdo the almonds otherwise you will get a nutty taste.
You can have it with hot rice or Chapathis......


Anonymous said...

I love snakegourd. I am going to try this recipe for good.


Aarun said...

Mind blowing receipe...I loved it...Highly recommended...Thank you so much

Gowri said...

I made this and it was excellent. Thank you.