Pudalangai Kootu

Name: Pudalangai Kootu
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian (Tamilnadu)
Ingredients: 400 g snake gourd (pudalangai), seeds removed, cut into 1.5 cm cubes; ½ cup chana dal (kadalai paruppu), soaked 30 min and drained; ½ tsp turmeric powder; ¾ tsp salt (for cooking the dal + vegetable); ½ cup fresh grated coconut (or frozen, thawed); 1 tsp cumin seeds (jeeragam); 2 dried red chillies; 1 tsp black pepper, whole; 2 tbsp water; 2 tsp coconut oil; 1 tsp mustard seeds; ½ tsp urad dal; 2 dried red chillies, broken; 2 sprigs curry leaves (about 12–14 leaves); Chana dal gives kootu its characteristic slight bite; do not substitute with toor dal (too soft).; Snake gourd must not be overcooked — it turns mushy; 2 whistles is exactly right.; The coconut paste must be added after reducing the water or the kootu becomes a curry (kuzhambu) rather than a semi-dry kootu.; Pairs perfectly with plain rice, milagu rasam, and a small bowl of mor kuzhambu.

🌱 Vegan🌾 Gluten-free📊 Easy

Snake gourd simmered with split pigeon peas in a freshly ground coconut-cumin paste — a semi-dry lentil vegetable dish that is a staple Tamil lunch side, mild yet deeply flavoured through the fresh coconut paste.

⏱️15 minPrep

🔥10 minCook

🕒25 minTotal

🍽️6Serves

🧺 Ingredients

👩‍🍳 How to make Pudalangai Kootu

Make coconut paste (no heat): While the cooker depressurises, grind grated coconut, cumin seeds, dried red chillies, and black pepper with 2 tbsp water in a mixie (blender) to a coarse, thick paste. The paste should not be completely smooth — a slightly grainy texture gives better mouthfeel in the kootu.
Combine and cook (medium heat): Open the cooker. If there's excess water, cook uncovered on medium for 3–4 minutes to reduce. Add the coconut paste. Stir thoroughly, scraping the bottom. Cook on medium heat for 5–6 minutes, stirring every minute, until the raw coconut smell disappears and the kootu thickens to a semi-dry consistency — when you pull a spoon through it, the sides should barely close back.
Taste and adjust (medium heat): Taste — adjust salt. Add ¼ tsp more chilli powder if heat is insufficient. Cook 1 more minute if still smells of raw coconut.
Make the tempering (high heat): In a small tempering ladle (tadka pan), heat coconut oil on high for 30 seconds. Add mustard seeds — wait for full crackling (15–20 seconds). Add urad dal, stir for 10 seconds until golden. Add broken red chillies and curry leaves — fry for 15 seconds. Pour immediately over the kootu. Stir to combine.

📖 Cultural notes

|---|---|---|---|---| | 185 kcal | 7 g | 21 g | 8 g | 6 g | ---

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