Pudalangai Kootu

Ingredients

• - 250g snake gourd
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare snake gourd: Wash pudalangai (snake gourd). Cut in half lengthwise, remove seeds with a spoon and dice into small 1-cm pieces.
2. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 3 whistles. Mash completely until smooth.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies with water to a smooth paste.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
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 the 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. Pudalangai kootu should be thick with the consistency of a thick stew. Serve with steamed rice and sambar.