Pudalangai Paruppu Kootu- Easy Snake Gourd Daal/ South Indian Snake Gourd Curry
Pudalangai Paruppu Kootu is a South Indian variety of dal where the Pudalangai/ snake gourd and lentils are cooked in a coconut gravy. The tempering is usually done with ghee which enhances the tastes and aroma of this recipe. Since I have not added much chilly in this dish, it can be apt for your children.
Kootu is a part of Tamil cuisine where the vegetables are mixed with lentils and coconut based gravy. You can add vegetables like lauki/ bottle gourd, brinjal, ridge gourd etc instead of pudalangai. By this way you include veggies in your Child's diet.
Dal/ Paruppu is a very essential part of our Indian cuisine and this an option to include protein in our diet, especially for vegetarians. So we can try variations in dal by adding veggies like this. Moreover for vegetables like snake gourd and ridge gourd, the taste can be increased when it is combined with lentils. For those who want to have it more spicy you can increase the number of red chilli. Learn how to make this tasty South Indian Veg Curry Pudalangai Paruppu Kootu with stepwise pics.
- 1/2 cup Toor dal
- 1/4 cup Channa Dal
- 1 medium Pudalangai/ Snake gourd Chopped into small pieces
- 1/8 tsp Hing
- 1/4 cup Coconut
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 3 Garlic
- 3 Red chillies
- 1 tbsp Ghee
- 1 tsp Mustard seeds
- Curry leaves
- 1 Red chilly
Wash and soak toor dal and Channa Dal for 15 mins.
Take the dal, chopped pudalangai and sufficient water(nearly 1.5 cup) in a cooker. Pressure cook for 3 whistles.
Grind the given ingredients to a paste.
Open the lid once the pressure comes down. Add the grinded paste, hing, sufficient water and salt. Mix well and let it boil for 2-3 mins.
Temper it with the given ingredients. Pudalangai Paruppu Kootu is ready to be served with hot rice.