Podalangai Kootu Kerala

Ingredients

• - 400g snake gourd in coconut
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare snake gourd: Wash pudalangai (snake gourd). Halve lengthwise, remove seeds and cut into small 1-cm pieces.
2. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
4. Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 2 sprigs curry leaves and a pinch of asafoetida.
6. Add shallots: Add 5 sliced shallots and cook 3 minutes.
7. Add snake gourd: Add diced snake gourd, half tsp turmeric and salt. Cover and cook on low heat 8-10 minutes until tender.
8. Add mashed dal: Add mashed toor dal. Mix gently.
9. Add coconut paste: Add ground coconut paste. Stir and cook 5 minutes until raw coconut smell disappears.
10. Serve: Adjust salt and consistency — add a splash of water if too thick. Serve with steamed rice as part of a Kerala meal.