Paal Kootu | Pudalankai Paal Kootu Recipe
Paal Kootu is a stew made with a vegetable along with milk and coconut paste. Usually yellow pumpkin (Parangikai) is used to make the Paal Kootu. But we can also use Snakegourd (Pudalangkai) to make this kootu. It tastes good when served with vethakozhumbu or any Rasam.
Prep Time10 mins
Total Time10 mins
Servings: 4 people
Heavy Bottomed Pan
- 500 grams Snakegourd / Pudalangai (or) Yellow Pumpkin
- ¼ cup Milk 1 cup = 250 ml
- 1 cup Grated Coconut
- 1 tsp Jeera
- 1 tbsp Rice Flour
- 2 nos Red Chili
- 1.5 tsp Salt adjust to your taste
- 2 tsp Cooking Oil
- 1 tsp Mustard seeds
- 1 tbsp Split Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
- few Curry leaves
Wash the Snakegourd (Pudalangai) and chop it into small pieces.
Add turmeric powder and salt to the Snakegourd. Cook the Snakegourd in the pressure cooke and allow it for two whistles. Two whistles are good enough to cooke the Snakegourd until tender but firm.
Take milk in a bowl. Add rice flour to the milk and stir well with a whisk so that there are no lumps.
To that milk, now add the coconut-spice paste and give a good mix.
Now, Add the cooked snakegourd to the pan. Add the necessary salt and give a mix.
Then add the milk+Coconut+Spice paste to the vegetable. If needed, Adjust the consistency by adding water
Once the kootu starts to boil, switch off the flame.
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal becomes light brown. Next, add hing and curry leaves. Give a mix.
Add this tempering to the Paal Kootu. Now the delicious Pudalangai Paal kootu is ready!
- Instead of Snake Gourd, we can use Ridge Gourd also
Serving: 0.75cup | Calories: 104kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 90mg | Fiber: 5g | Sugar: 3g