Snake Gourd / Podalangai Koottu

I make podalangai / Snake gourd koottu using  two methods. I have presented both here. You could use any.  Also these two types are applicable for all koottu varieties.

TYPE I

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Podalangai / Snake gourd - 2 small / 1 large
Tomato - 1, chopped into cubes
Salt - To taste
Turmeric - a pinch
Sambar Powder - 1 tsp
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Urad Dal - 1 tbsp
Coconut - 5 tbsp
Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 2

Procedure

1. Cut the edges, remove the inner soft portions and chop the podalangai finely.
2. Pressure cook the dal and set aside
3. Dry roast and grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the podalangai with salt, turmeric powder, sambar powder and tomato
5. To the cooked podalangai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

TYPE II

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Podalangai / Snake gourd - 2 small / 1 large
Salt - To taste
Turmeric - a pinch
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 4 / 5
Coconut - 5 tbsp
Cumin seeds - 1/2 tbsp

Procedure

1. Cut the edges, remove the inner soft portions and chop the podalangai finely.
2. Pressure cook the dal and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the podalangai with salt and turmeric powder.
5. To the cooked podalangai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.