Sizzling Tastebuds

Podalangai Poricha Kootu | Snakegourd and Lentils gravy

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

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

Masala paste:

  • 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

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


  1. Lovely and delicious curry! 🙂

  2. Laxmipriya

    I like this kootu.. so healthy ..:)

  3. vaishali sabnani

    I have yet to start my experiments with koots..and snake gourd..I would run away with the name..ha ha..I have a strong phobia with them..ah..lets not talk of them…the curry looks interesting!

  4. virunthu unna vaanga

    Very yummy n authentic curry… lovely…

  5. Priya Srinivasan - I Camp in My Kitchen

    Delicious n healthy kootu! !! I too make the same way!!!

  6. looks delicious and healthy curry 🙂

  7. Suma Gandlur

    I love these simple, mild variety of kootus.

  8. Chef Mireille

    another flavorful kootu

  9. Srivalli

    I love the snakegourd kootus with moong dal..makes a great combo with sambar and rice…this is a wonderful mix of spice and lentil Kalyani..nice header as well..

  10. preeti garg

    Look delicious through this theme, i got so many variation in kootu

  11. Kootus are so versatile and like Valli said there are so many variations. We don't make kootus in Andhra, but my mom learnt some from a Tamil neighbor. I love the freshly ground masala in kootus.

  12. Porichha kootu is my fav amongst the kootu varieties. And love to have this with roti.Yum….

  13. Harini R

    Looks wonderful .I am sure my husband will love it!

  14. Looks so delicious.

  15. Such a cute presentation.. A nice and simple recipe..

  16. Sakthi's Special

    Tasty and healthy recipe 🙂

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *