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- Snake Gourd Kootu (Pudalangai Mllagu Kootu)
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PrintSNAKE GOURD KOOTU (PUDALANGAI MLLAGU KOOTU)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Spice Paste: Fry the black gram dal and red chillies in oil. Grind to a fine paste with the grated coconut, cumin seeds and rice, adding a little water.
- Cook the snake gourd in 1½ cups of water with the salt and turmeric powder in a pan.
- When the vegetable is tender add the dhal. Simmer for a few minutes, till well blended.
- Mix in the spice paste and cook for a couple of minutes. Remove from the heat.
- Heat the coconut oil and add the ingredients for tempering. When the mustard seeds splutter, add to the milagu kootu.
- Serve hot with rice.
INGREDIENTS
- 75 grams red gram dhal, cooked
- 500 grams medium-sized snake gourd, chopped fine
- Salt to taste
- ½ teaspoon turmeric powder
Spice Paste
- 150 grams fresh coconut, grated
- 2 tablespoon cumin seeds
- 1 tablespoon coconut oil
- 3 tablespoon black gram dal
- 4 dry red chillies
- 1 teaspoon uncooked rice
Tempering
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- A few curry leaves
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