Pudalangai Mor Kootu Recipe | Snake Gourd Curd Stew Recipe
Pudalangai mor kootu is a stew made with snake gourd along with coconut, curd, green chili paste finally garnished with mustard and curry leaves. This Snake Gourd Stew is a perfect accompaniment for Rasam or Kuzhambu varieties.
Servings: 4 people
Calories: 210kcal
Equipment
- Pressure Cooker
- Mixer Grinder
Ingredients
- 300 gms Snake Gourd Finely chopped
- ½ teaspoon Tamarind Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt Adjust as Needed
- 1 teaspoon Coconut oil For Seasoning
For Grinding
- 1½ tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ Cup Grated Coconut
- 2 Green Chili
- 1 teaspoon Cumin Seeds
- 2 tablespoon Sour Curd
For Tempering
- 1 teaspoon Coconut Oil
- 1 teaspoon Mustard Seeds
- Few Curry
Instructions
- 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.
- The delicious Pudalangai More Kootu Ready to serve with hot rice!
Nutrition
Serving: 1Cup | Calories: 210kcal | Carbohydrates: 40g | Protein: 7g | Fat: 1g