Snake Gourd/Podalanga Kootu
Snake gourd (Podalanga) kootu is a mildly spiced South Indian curry made with cooked lentils, coconut paste, and tender snake gourd, simmered together for a comforting dish. It is served hot with rice or chapati.
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
You can skip adding the ground coconut paste if you're short on time or prefer a lighter version — the kootu still tastes delicious with just the dal and spices.