Pudalangai/Snake gourd poricha Kootu is a traditional chettinad spicy gravy that is usually served as a side dish for rice. Regular Kootu doesn’t have much spiciness so it can be served with Kara Kuzhambu but this Kootu is slightly different as it has ingredients like pepper and green chillies to make the dish spicy and add a lot of flavour.
PREP TIME: 5 Mins
COOKING TIME: 15 Mins
Pudalangai/Snake gourd – 2
Onion – 1 chopped
Moong dal – 100 grams
Urad dal – 1/2 tea spoon
Curry leaves – 1 sprig
Cumin seeds – 1.5 teaspoons
Pepper – 1 teaspoon
Coconut – 3 teaspoons
Green chilli – 1
Oil – ½ teaspoon
Salt – per taste
STEP 1: Wash the Pudalangai cut it in half length – wise and remove the centre soft portion from the vegetable and discard. Finely chop the Pudalangai.
STEP 2: Add chopped Pudalangai, moong dal and onion to a cooker and pressure cook for 4 whistles.
STEP 3: Add 1 teaspoon cumin seeds, pepper, green chilli and grated coconut to a mixer jar, add little water and make a coarse paste.
STEP 4: Heat oil in a pan add urad dal, cumin seeds and curry leaves.
STEP 5: Add the pressure cooked vegetable and the pepper – cumin paste. Add salt and mix well.
STEP 6: cook for 5 minutes and turn off the heat.
TIP: Mix this poritcha Kootu with white rice and ghee and serve with papad. It can also be served as an accompaniment for sambar or yogurt rice.