Snake Gourd/Podalanga Kootu
Snake Gourd Kootu, known as Podalanga Kootu in Tamil, is a comforting South Indian dish. It combines snake gourd with cooked lentils, mild spices, and fresh coconut paste. This kootu is very popular in Tamil Nadu and other parts of South India. It is loved for its simplicity, mild taste, and wholesome nutrition.
Podalanga is the Tamil name for snake gourd, a long, slender green vegetable that resembles a snake in shape — hence the name! Snake gourd is soft when cooked and has a mild, pleasant taste. It is low in calories and high in water content, making it great for light meals.
Snake Gourd Kootu is a perfect everyday dish. It´s healthy because it combines protein-rich dal and fibre-rich snake gourd. It does not need too much oil or masala. Snakegourd kootu is gentle on the stomach. Many people make kootu when they want something light but filling. It goes well with plain steamed rice, chapati, or even dosa.
What is Kootu?
Kootu is a South Indian dish made with vegetables and lentils. It is thicker than sambar but thinner than a dry curry. The main ingredients are cooked dal (lentils), vegetables, coconut, and mild spices. Kootu does not have too many strong spices. It is meant to be mild, nourishing, and easy to digest.
Treat yourself to vibrant vegetarian recipes that turn wholesome ingredients into irresistible meal.
Ingredients Used
This kootu uses simple, pantry-friendly ingredients. The main ingredients are chana dal, moong dal, and snake gourd. Freshly grated coconut, cumin seeds, and green chillies are ground to make a paste. Garlic and tomato add a mild flavour to the dal. A simple tempering of mustard seeds, urad dal, curry leaves, dry red chilli, and onion adds the final touch.
How is it made?
First, cook the dal in a pressure cooker with garlic, tomato, turmeric, and a pinch of hing. Grind the coconut, green chillies, garlic, and cumin seeds into a smooth paste. Peel, deseed, and chop the snake gourd into small pieces. Cook it with onions and tempered spices until tender. Then, add the cooked dal and the ground coconut paste. Simmer everything together to blend the flavours well. You can add a spoonful of coconut oil at the end for extra aroma.
Can You Make it Without Coconut?
Yes! Many families make kootu without coconut. If you skip the coconut, it still tastes delicious because of the tempering and soft dal. You can even add a bit of coconut milk instead. The recipe is flexible and forgiving.
When to Serve Kootu?
Serve Snake Gourd Kootu for lunch with steamed rice and sambar or rasam. You can also serve them with chapati or phulka for dinner. It is a great side dish for any South Indian meal.
Snake Gourd / Podalanga Kootu is tasty, healthy, and very easy to make. It is mild and suits all ages. If you are looking for a simple, nutritious South Indian curry, this kootu is a must-try. Try making it at home and enjoy a wholesome meal with your family!
Snake Gourd/Podalanga Kootu
Ingredients
- ¼ cup 50g Chana dal
- ¼ cup 50g Moong dal
- 3 cloves of garlic
- 1 tomato
- ½ tsp turmeric powder
- 1 tsp Asafoetida/Hing
- Water as needed
- Salt to taste
For grinding
- ¾ cup grated coconut
- 2 green chillies adjust to your spiciness
- 2 cloves of garlic
- 1 tsp cumin seeds
- Water as needed
For the kootu
- 1 Snake gourd around 320g, peeled, deseeded, and chopped
- 2 tbsp oil
- 1 tsp urad dal
- 1 tsp mustard
- A few curry leaves
- 1 Dry red chilli
- 1 onion finely chopped
- Salt to taste
- 1 tsp coconut oil optional
- Coriander leaves chopped (for garnish)
- Water as needed
Instructions
Pressure Cook the Dal:
- Wash the chana dal and moong dal thoroughly.
- Add them to a pressure cooker with 3 cloves of garlic, chopped tomato, turmeric powder, asafoetida, salt, and water.
- Pressure cook for 3–4 whistles or until the dals are soft.
Prepare the Coconut Paste:
- In a mixer, grind the grated coconut, green chillies, 2 garlic cloves, and cumin seeds to a smooth paste using a little water. Set aside.
Cook the Snake Gourd:
- While the dal is cooking, peel, deseed, and chop the snake gourd into small pieces.
- In a large pan, heat oil, add the urad dal and saute.
- Once it turned golden brown, add the mustard, dry red chilli and curry leaves.
- Add the chopped onion and saute until translucent.
- Add the chopped snake gourd with a pinch of salt and enough water to cook. Cover and cook on medium heat until soft but not mushy.
- Combine dal, coconut paste, and Snake gourd.
- Once the dal is cooked, add it to the cooked snake gourd.
- Add the ground coconut paste and mix well.
- Adjust the consistency by adding hot water if needed. Let it simmer for 5–7 minutes on low heat so the flavours blend well. Check for salt and adjust.
- Pour a teaspoon of coconut oil over the simmering kootu. Mix well. Garnish with chopped coriander leaves.
- Let it rest for a couple of minutes.
- Serve hot with steamed rice or chapati.
Notes
Frequently Asked Questions
Snake Gourd Kootu is a traditional South Indian dish made with snake gourd, lentils, coconut, and mild spices. It’s a semi-thick curry served with rice.
Yes! It’s rich in fibre, protein (from the lentils), and vitamins from the snake gourd. It’s light, nutritious, and easy to digest.
Yes, but coconut gives the kootu its authentic taste and creamy texture. You can skip it or replace it with a little ground cashew or coconut milk if needed.
You can use bottle gourd, ridge gourd, ash gourd, cabbage, or chow chow (chayote) as substitutes.
A mix of chana dal and moong dal is commonly used. You can use either one alone if you prefer.
You can serve them hot with steamed rice and a spicy side dish or pickle. You can also serve them with chapati.
Kootu stays good for a day at room temperature and up to 2–3 days when refrigerated.
It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw and reheat gently before serving.
No, it’s mildly spiced and kid-friendly. You can adjust the green chillies to make it spicier if you like.
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