Ingredients and Method to make Snake gourd curry (Podalanagai kootu)
1/3 cup of split mung bean lentil (moong dhal/ pasi parappu/ payatham parappu)
2 medium sized snake gourds, cut in half lengthwise, deseeded and cut into 1/4 inch pieces = yielded 3 cups of cut pieces of gourd.
1/8 tsp turmeric powder
salt to taste
water as required
Grind
1/2 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 tsp cumin seeds (jeera/ jeeragam)
2 dry red chilies (or to taste)
Seasoning
2 tsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp split black lentil (udad dhal/ ulatham parappu)
a pinch of asafoetida (hing/ perungayam)
Wash and rinse the split mung bean lentil and place in a heavy bottomed pan with enough water to submerge the lentils. Place on heat and allow to cook on low to medium heat and mix frequently to make sure the lentils are evenly cooked.
In the meanwhile, prep the vegetable. Wash and dry snake gourd. Cut lengthwise, remove seeds and cut each piece lengthwise once or twice, then cut into small 1/4 inch pieces.
When the lentils are half cooked, add snake gourd pieces, turmeric powder, some more water as required and allow the gourd to cook until soft.
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Grind grated coconut, cumin seeds and dry red chilies with a little water to a smooth paste. If you are used frozen and thawed grated coconut, use warm water for better results.
Once the gourd and lentils are cooked, add ground paste, salt to taste. Adjust water as required to achieve desired consistency and allow to simmer for a few minutes until all the flavors mingle.
Heat oil in a small pan. Add mustard seeds (rai) , when the seeds begin to splutter, add split black gram lentil (udad dhal) and stir a few times until it turns reddish. Add a pinch of asafoetida (hing) and stir a couple of times. Pour entire seasoning on the curry and serve hot with some plain steamed rice, or as a side dish for phulkas/ chapathis (Indian flat bread)
1/3 cup of split mung bean lentil (moong dhal/ pasi parappu/ payatham parappu)
2 medium sized snake gourds, cut in half lengthwise, deseeded and cut into 1/4 inch pieces = yielded 3 cups of cut pieces of gourd.
1/8 tsp turmeric powder
salt to taste
water as required
Grind
1/2 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
3/4 tsp cumin seeds (jeera/ jeeragam)
2 dry red chilies (or to taste)
Seasoning
2 tsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp split black lentil (udad dhal/ ulatham parappu)
a pinch of asafoetida (hing/ perungayam)
Wash and rinse the split mung bean lentil and place in a heavy bottomed pan with enough water to submerge the lentils. Place on heat and allow to cook on low to medium heat and mix frequently to make sure the lentils are evenly cooked.
In the meanwhile, prep the vegetable. Wash and dry snake gourd. Cut lengthwise, remove seeds and cut each piece lengthwise once or twice, then cut into small 1/4 inch pieces.
When the lentils are half cooked, add snake gourd pieces, turmeric powder, some more water as required and allow the gourd to cook until soft.
The copyright of this content belongs to Veginspirations.com
Grind grated coconut, cumin seeds and dry red chilies with a little water to a smooth paste. If you are used frozen and thawed grated coconut, use warm water for better results.
Once the gourd and lentils are cooked, add ground paste, salt to taste. Adjust water as required to achieve desired consistency and allow to simmer for a few minutes until all the flavors mingle.
Heat oil in a small pan. Add mustard seeds (rai) , when the seeds begin to splutter, add split black gram lentil (udad dhal) and stir a few times until it turns reddish. Add a pinch of asafoetida (hing) and stir a couple of times. Pour entire seasoning on the curry and serve hot with some plain steamed rice, or as a side dish for phulkas/ chapathis (Indian flat bread)
