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Paal Kootu | Pudalangai Paal Kootu Recipe
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4.67 from 3 votes

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 minutes
Total Time10 minutes
Course: Kootu Varieties, Stew (Kootu)
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 104kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Mixer Grinder
  • Pressure Cooker

Ingredients

  • 500 grams Snakegourd / Pudalangai (or) Yellow Pumpkin
  • ¼ cup Milk 1 cup = 250 ml
  • 1 cup Grated Coconut
  • 1 teaspoon Jeera
  • 1 tablespoon Rice Flour
  • 2 nos Red Chili
  • 1.5 teaspoon Salt adjust to your taste

For Tempering

  • 2 teaspoon Cooking Oil
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Split Urad Dal
  • 1 pinch Asafoetida (Asafetida / Hing)
  • few Curry leaves

Instructions

Preparation

  • 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.

Grinding Process

  • Take Grated Coconut, Cumin Seeds and red chili in a mixer jar. Grind everything to a smooth paste.

Milk Mixture

  • 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.

Finishing Kootu

  • 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.

Tempering Process

  • 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!

Video

Notes

  1. Instead of Snake Gourd, we can use Ridge Gourd also

Nutrition

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