Pudalangai Kootu: Snake Gourd belongs to the cucumber family and it is consumed widely mostly in the Southern states of India. It has good fiber content with several vitamins and minerals. Usually it is prepared as a vegetable side-dish for rice.
Cooking Time: 30 minutes
Snake gourd: 2 small gourds, weighing approximately 500 grams
Bengal gram dhal (kadalai paruppu) : 75 grams
Green chili: 3
Grated Coconut: ¼ cup
Turmeric powder: ½ teaspoon
Cumin seed (jeera) : ½ teaspoon
Aniseed: ½ teaspoon
Salt: ¾ teaspoon
Oil: 2 tablespoon
Curry leaves: 2 sprigs
Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces. Soak the dhal in water for 10 minutes. Chop onions and green chili. Cook the dhal with turmeric powder and cumin adding enough water for ten minutes on high flame. Cook till the dhal is half done. Take a frying pan and heat oil. Add the aniseed, chopped onion and green chili. Fry till the onions turn light brown. Then add the curry leaves with the cooked dhal and the snake gourd pieces. Keeping on medium heat, add water and cook the content covered with a lid for another ten minutes. When the vegetable is cooked add the grated coconut with salt and stir for a couple of minutes. Now the pudalangai kootu is ready.