Pudalangai Paal Kootu / Snake Gourd Milk Gravy

Pudalangai Paal Kootu / Pudalangai Paal Kulambu / Snake Gourd in Milk Gravy

Recipe Details

---

Ingredients

Main Ingredients

• Pudalangai / Snake gourd – 1 lb
• Moong dal / Pasi Paruppu – 1/2 cup
• Water – 2 cups, for cooking the moong dal
• Water – 1/2 cup, for cooking the snake gourd
• Salt – to taste
• Milk – 1 cup

To Grind

• Oil – 2 tsp
• Urad dal – 1 tbsp
• Cumin seeds – 1/2 tsp
• Green chilies – 4
• Grated coconut – 3 tbsp

For Tempering

• Ghee – 3 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Curry leaves – 1 sprig

---

Preparation

1. Cook the moong dal with 2 cups water until soft. Keep aside.
2. Cut the snake gourd into small semicircular pieces.
3. Add the chopped snake gourd to a pressure cooker with 1/2 cup water and salt.
4. Pressure cook for about 1 whistle, or until just tender.
5. Heat 2 teaspoons oil in a small pan.
6. Add the urad dal and cumin seeds and fry for about 2 minutes, or until the dal begins to turn lightly golden.
7. Add the green chilies and grated coconut and fry for about 1 minute.
8. Allow the mixture to cool, then grind into a fine paste, adding only a little water if needed.
9. Combine the cooked snake gourd with the cooked moong dal and prepared ground paste.

---

Cooking Instructions

1. Heat the ghee in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the urad dal and fry until lightly golden.
4. Add the curry leaves and fry briefly.
5. Add the prepared snake gourd, moong dal, and ground masala mixture.
6. Mix well and allow it to simmer gently for about 2 minutes.
7. Add the milk and stir well.
8. Cook over low heat for about 1 minute, without boiling vigorously.
9. Taste and adjust the salt if needed.
10. Remove from the heat and serve warm.

---

Tips

Do Not Overcook the Snake Gourd: Pressure cook only until tender so the pieces retain some texture.

Moong Dal: Cook the dal until soft so it blends naturally into the kootu and gives the gravy a creamy consistency.

Ground Masala: Frying the urad dal, cumin, chilies, and coconut before grinding gives the kootu a richer aroma and flavor.

Milk: After adding the milk, keep the heat low and avoid vigorous boiling so the gravy stays smooth.

Consistency: If the kootu becomes too thick, add a small amount of hot water or milk as needed.

Serving Suggestion

Serve Pudalangai Paal Kootu warm with steamed white rice. It also pairs well with chapati.

Recipe Source: From one of my friends.