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Podalangai Poricha Kootu

Podalangai Poricha Kootu

Kalyani
Podlangai Poricha Kootu is a GF, Vegan stew made with snakegourd, lentils and a freshly ground spice paste. Served with Steamed rice or chapati
5 from 4 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gravy, Side Dish
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • Pressure Cooker
  • Kadai
  • Ladle
  • Knife
  • Steamer (optional)

Ingredients
  

  • 250 g Snakegourd
  • 1/4 cup Split Green gram (Moong dal)
  • 1/2 tsp Turmeric
  • 1 tsp Oil
  • 1 tsp salt

Tempering

  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 2 tsp Raw Peanuts opt.
  • 1 sprig Curry Leaves

Spice (masala) paste

  • 1/4 cup Grated coconut fresh or frozen
  • 2 tsp Split black gram (Urad dal)
  • 1/2 tsp Whole Black Pepper
  • 1 tsp Cumin seeds Jeera
  • 1/8 tsp Asafoetida skip for GF
  • 3 Dry Red Chillies

Instructions
 

  • Soak the Moong dal in warm water for 15 mins (this is optional, although it helps to cook the dal very quickly)
  • Wash, scrape, deseed the snake gourd. Cut into bite sized pieces
  • In a pressure cooker, mix the soaked dal, turmeric & and pressure cook for just 2 whistles.
  • Steam the chopped veggies till 80% done. You may also pressure cook the veggies but we don't prefer them to be mushy. but steamed and retain a bite.
  • In a pan, heat oil. Roast all the ingredients for masala paste, except coconut for 1 - 2mins.Add coconut andgrind 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 + rasam or with Chapati.
Keyword Gluten Free, Kootu, Side Dish, South Indian, Vegan
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