Pudalangai Mor Kootu Recipe | Snake Gourd Curd Stew Recipe

We can make wonderful yummy stew with pudalangai (Snake Gourd). But for the conventional stew we don't add tamarind and curd, but this is a slightly different stew variety with tamarind and also curd. The curd and tamarind both gives a nice tangy flavor and hence the Pudalangai More Kootu (Snake Gourd Curd Stew) is so delicious and we can mix with rice and enjoy this dish!

South Indian Kootu is always prepared with one or multiple vegetables enriched with coconut-chili-jeera paste. The kootu is always tempered and seasoned with coconut oil. Kootu is generally little bland and usually served with Kuzhambu/ Rasam varieties. Puli Kootu or Mor Kootu has a little tangy flavor which makes it more interesting!

Table of Contents

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Recipe Card to make Pudalangai Mor Kootu

Instructions with Step by Step Pictures:

Wash and soak the gram dal in water for 20 mins Meanwhile, take the chopped snake gourd in a vessel. Add tamarind paste, turmeric powder and salt and give a good stir.

Add ½ cup of water and pressure cook for 3 whistles

After 20 mins, drain water from bengal gram dal and take it to mixer jar. Also add grated coconut, green chili, cumin seeds and curd and grind everything to a smooth paste

Add this ground coconut+spice paste to the cooked snake gourd and mix well. Keep this stew in the medium flame and bring it to boil

Meanwhile, in another pan, heat oil. Add mustard seeds and allow it to sputter. Add curry leaves to the pan and add this tempering to the boiling stew and switch off the flame. Finally add a teaspoon of coconut oil for seasoning. The coconut oil added at last gives a nice flavor and aroma to the whole stew.