Coming to the 2nd day in the Tamilnadu Kootu Series under Blogging Marathon is Podalangai Poricha kootu (Snakegourd and lentils gravy). Its one of the family's favourites, and is made often to go with Mysore Rasam and Rice. Its earthy concoction comes from the freshly ground masala. Like I detailed in the previous KaramaniKootu, the lentil used here is Moong Dal (or split green gram). This dish is so versatile, that you could substitute the snake gourd with string beans, flat beans, french beans, cabbage, or even a medley or vegetables (carrots/ beans/ cauliflower) and voila ! You get different dishes with the same masala gravy...
Today am presenting my MIL's version of making this. Hubby loves this version a lot, and as its not too heavy, would pair well with both rice and Indian flat breads (chapati / Phulka) for a weekday dinner or lunch...Lets get to the recipe that goes straight to BM # 28, where other marathoners dish out different stuff.. Also sending it to an event that am guesthosting all this May - MLLA # 59.
Prep time : 10 mins + 10 mins soaking time | Cook time : 15 mins | Serves : 3
Spice factor : Mild - medium
Difficulty level : Easy
- Snakegourd - 250 gms
- Moong dal (split green gram) - 1/4 cup
- Turmeric - 1/2 tsp
- Oil - 1 tsp
- Salt - to taste
- Tempering :Oil (1 tsp), Mustard seeds, peanuts (optional), curry leaves
- Coconut - fresh or dry - 1/4 cup
- Urad Dal / split black gram - 1 TBSP
- Black pepper - 1/2 tsp
- Cumin / Jeera - 1/2 TBSP
- Asafeotida - a pinch
- Dry Red chillies - 2
Soak the Moong dal in warm water for 15 mins (this is optional, although it helps to cook the dal v quickly)
Wash, scrape, deseed the snake gourd. Cut into bite sized pieces
In a pressure cooker, mix the soaked dal, turmeric & chopped veggies in a bowl and pressure cook for just 2 whistles.
In a pan, heat oil. Roast all the ingredients for masala paste, except coconut for 1 - 2mins.Add coconut and grind to a thick paste.
Transfer the paste to another kadai or pan, saute on low flame till the raw smell disappears.
Add salt, boiled dal - veggie mixture and required water to get a thickish gravy.
Once cooked, switch off and transfer to serving bowl.
Make tempering with oil, mustard seeds, peanuts and curry leaves. Saute till peanuts are roasted well. Pour the tempering on the Kootu and serve hot with Rice or Chapati