Temple’s Kitchen: Pudalangai Kootu / Snake gourd Kootu

Ingredients

 Big Pudalangai                                       1no.

Carrot (cut)                                            ¼
cup

Tomato (chopped)        
                       1no.

Cooked Moong dhal                            ¼  cup

Turmeric powder                                  ¼
tsp.

Salt to taste

GRIND ROUGHLY

Coconut                                                3 tbsp

Jeera                                                     1/4 tsp

Green chilies                                       3 no

Curry leaves                                        1 stem

 SEASONING:

 Coconut oil                                        1 tbsp.

Red chilies                                          2 no

Jeera                                                   1
tsp.

Hing                                                    ¼ tsp.

Method:

• Cook the moong dhal in pressure cooker.  Keep aside.
• Wash and cut the Pudalangai into small pieces. Precook
  the Pudalangai with carrots in microwave for 3 minutes.
• Take a kadai add the precooked vegetables.  Add a little water and boil it. When
  vegetables are half cooked add the cooked moong dhal and chopped tomato on it.
• Add turmeric and salt and cook for few more minutes.
• Grind coconut, Jeera, curry leaves and green chilies
  together roughly. Add to the vegetables and cook for 3 minutes.
• Heat the kadai add oil and fry seasonings. Add to the kootu.
• Garnish with coriander leaves
• Yummy Kootu is ready to be served.