Pudalangai Kootu is also known as snake gourd kootu which is a popular South Indian dish made with snake gourd (pudalangai) and moong dal. This dish is light, nutritious and full of flavor, making it an ideal side dish for rice. Unlike other dishes like Pudalangai Poriyal or Pudalangai Puli Curry, which focus on dry or tangy flavors, Pudalangai Kootu offers a mild, savory experience. Learn how to make snake gourd kootu with step by step pictures.
Pudalangai Kootu
You know that kootu takes majority part in South Indian cooking. It is made most time of the week along with other dishes. I have quite a few kootu recipe in this blog too. Normally kootu is made when a spicy kulambu takes part in the lunch. Since this curry is mild, it goes well with those type of kulambu. Here you go to the recipe and let me know if you try this.
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The beauty of Pudalangai Kootu lies in its simplicity. The snake gourd is cooked with moong dal until tender, allowing the flavors to infuse. A smooth, flavorful masala is then added to enhance the taste, followed by a quick tempering of mustard seeds to finish it off. This tempering adds a burst of flavor that elevates the dish, making it even more delightful.
About Pudalangai Kootu
Pudalangai Kootu is often prepared as part of a South Indian thali or as a light side dish for lunch or dinner. It’s also a great way to include vegetables in your diet, as snake gourd is known for its cooling properties and high-water content. This dish not only nourishes the body but also refreshes and revitalizes, offering a comforting and wholesome experience.
It’s also easy to prepare, making it perfect for both busy days and leisurely meals. Compared to other Pudalangai Kozhambu varieties, this dish offers a more subtle, nourishing flavor profile. If you’re looking for a comforting and nutritious dish to enjoy with rice, Pudalangai Kootu is the perfect option. Its mild, savory flavors and simple preparation will bring a taste of traditional South Indian cuisine to your table.
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Why this recipe works?
Healthy Ingredients: The combination of snake gourd and moong dal makes the dish nutritious. Snake gourd is light, hydrating and low in calories, while moong dal adds protein and fiber, making the dish filling and healthy.
Mild Flavor: Unlike some spicy dishes, Pudalangai Kootu has a mild and soothing taste. It’s easy to enjoy, whether you’re eating it with rice or on its own.
Why I love this recipe – It’s Guilt-Free: Because it’s made with natural, whole ingredients, you can enjoy Pudalangai Kootu without feeling guilty. Whether you’re cooking for kids, adults or even the elderly, Pudalangai Kootu is a dish that everyone can enjoy.
Quick and Easy: This dish doesn’t take much time to make and doesn’t need complicated ingredients. It’s a perfect choice when you want something homemade and healthy without spending too much time in the kitchen.
Flexible: You can adjust the spices or add more vegetables depending on what you like or have at home. It works as a side dish or a light meal, so it’s very versatile.
Ingredients
Pudalangai: Choose young snake gourd for this recipe.
Yellow Split Moong Dal: Moong dal when cooked, it turns soft and adds a smooth, creamy texture to the kootu, complementing the crispness of the snake gourd.
Coconut: Coconut adds a creamy texture and rich, slightly sweet flavor to the kootu.
Chilli Powder: Chilli powder adds a mild heat to the dish. It gives the kootu a subtle spiciness without overwhelming the other flavors.
Turmeric Powder: Turmeric adds vibrant colour to this dish.
Cumin Seeds: Cumin seeds have a warm, nutty, and aromatic flavor. They add so much flavour to this coot.
Coconut Oil: Coconut oil gives the kootu a unique aroma and smooth texture. It’s also healthier compared to other oils and enhances the dish.
Mustard Seeds: Mustard seeds are used in the tempering process, where they crackle and pop in hot oil. They release a pungent, slightly spicy aroma that adds an exciting, flavorful kick to the dish.
Pudalangai Kootu is not just delicious but also packed with health benefits. The snake gourd helps in digestion and hydration, while the moong dal provides protein, making this dish an excellent choice for a balanced meal.
Benefits of Snake Gourd
Its simplicity and nutritional value make it perfect for a daily meal. The snake gourd adds a refreshing, mild taste that complements the soft texture of the moong dal, creating a balanced dish that is both light and flavorful.
The high-water content and cooling properties of snake gourd make it an excellent choice for hydration, particularly in warmer months. It’s also a dish that pairs perfectly with steamed rice or chapati, making it a versatile option for any meal.
Check out my Papaya Kootu & Pumpkin & Cowpeas Kootu.
Sorakkai Kootu , Zucchini kootu
Hacks
- You can chop the snake gourd and soak the moong dal the night before. Store them in the fridge and when you’re ready to cook, you’ll have everything ready to go.
- To speed up cooking, try using a pressure cooker. It cooks the moong dal and snake gourd faster, and you only need to cook for 2-3 whistles.
- If you want to make the kootu more filling, add extra veggies.
- You can make the masala (ground coconut) in advance and store it in the fridge. This way, you can save time when cooking.
- If you don’t have fresh coconut, use canned grated coconut for the masala. It’s quick and works just as well.
- Make extra Pudalangai Kootu and store it in the fridge. It lasts for a few days, or you can freeze it for later.
- Add fresh coriander leaves or roasted cumin powder as a garnish. It makes the dish look nicer and adds extra flavor.
How to Make Pudalangai Kootu (Stepwise Pictures)
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| Take grinding ingredients in a blender |
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| Add little water and make into a smooth puree |
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| Chop up snake gourd |
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| Wash moong dal.. |
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| Take them in a pot and cover with water |
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| bring it to a boil |
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| Add in snake gourd |
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| cover and cook |
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| cook till the dal and vegetable is cooked |
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| Add in salt |
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| Add in the ground masala |
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| Mix well and let it cook |
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| Once it is simmered for a while |
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| heat oil |
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| add in mustard |
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| pour over the kootu |
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| mix well |
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| Serve |
Expert Tips
- For a creamy and rich texture, make sure the coconut is ground to a smooth paste. This will help it blend better with the dal and give the dish a velvety consistency.
- Amount of chilli powder can be adjusted based on your spice tolerance. If you like it mild, use less chilli powder, or you can add more if you want the dish to have a kick.
- Use fresh grated coconut rather than dried or canned coconut. Fresh coconut brings a natural sweetness and freshness to the kootu that makes a significant difference in flavor.
- For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the tempering. It adds a unique savory flavor and helps with digestion
- Make sure the moong dal is cooked soft enough to blend smoothly with the snake gourd. It should break easily when pressed with a spoon. If using a pressure cooker, 2-3 whistles are enough. If cooking in a saucepan, you may need to cook it a bit longer, adding water as needed.
Variations
Pudalangai Puli Curry: It is a tangy curry made with snake gourd and tamarind. The tamarind gives it a sour taste, which goes well with the mild flavor of the snake gourd. It’s cooked with spices and served with rice, making it a flavorful addition to your meal.
Pudalangai Kuzhambu: It is a curry made with snake gourd in a tamarind-based gravy. It’s spiced with ingredients like sambar powder, giving it a tangy and savory flavor. This curry is perfect to serve with rice, making it a tasty part of any South Indian meal.
Pudalangai Poriyal: It is a simple stir-fry made with snake gourd. It’s cooked with mustard seeds, curry leaves, and a little bit of spice. This dry dish is light, healthy, and pairs well with rice and dal, adding a crunchy texture and mild flavor.
FAQ
Can I use other vegetables instead of Pudalangai?
Yes! While Pudalangai is the star of this dish, you can easily substitute it with other vegetables like bottle gourd, zucchini, or even green beans.
Can I make Pudalangai Kootu ahead of time?
Yes, Pudalangai Kootu can be made ahead and stored in the fridge for 2-3 days. Just reheat it on the stovetop with a little water if needed, to bring it back to the desired consistency.
What can I serve with Pudalangai Kootu?
Pudalangai Kootu is typically served with steamed rice and can be paired with a side of appam, chapati, or roti. It also goes well with other South Indian dishes like sambar or rasam.
Can I make this dish vegan?
Yes, Pudalangai Kootu is naturally vegan. It doesn’t contain any dairy or animal-based ingredients. The coconut and spices provide plenty of flavor, and it’s suitable for anyone following a plant-based diet.
Can I use canned coconut for the grinding paste?
Yes, you can use canned grated coconut if fresh coconut is not available. While fresh coconut will give the best flavor and texture, canned coconut will still work well in the recipe.
More Snake Gourd Recipes
📖 Recipe Card
Pudalangai Kootu Recipe (Snake Gourd Kootu)
Servings: 4 servings
Calories: 181kcal
Notes
- For a creamy and rich texture, make sure the coconut is ground to a smooth paste. This will help it blend better with the dal and give the dish a velvety consistency.
- Amount of chilli powder can be adjusted based on your spice tolerance. If you like it mild, use less chilli powder, or you can add more if you want the dish to have a kick.
- Use fresh grated coconut rather than dried or canned coconut. Fresh coconut brings a natural sweetness and freshness to the kootu that makes a significant difference in flavor.
- For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the tempering. It adds a unique savory flavor and helps with digestion
- Make sure the moong dal is cooked soft enough to blend smoothly with the snake gourd. It should break easily when pressed with a spoon. If using a pressure cooker, 2-3 whistles are enough. If cooking in a saucepan, you may need to cook it a bit longer, adding water as needed.
Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 601mg | Potassium: 90mg | Fiber: 4g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg
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