Sunday, July 17, 2011

Podalangai Kootu

1 snake gourd (Podalangai)
1/2 cup cooked Chana dhal
1 small onion (chopped)
2 coves of garlic (sliced)
3 Green chillies (slit)
Few strands of Curry leaves
1 tomato (quartered)
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
4 tbsp freshly grated coconut
1/4 tsp Turmeric Powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
Oil for seasoning
salt to taste

  • Wash Podalangai and cube it into even small pieces.
  • Grind the freshly grated coconut, turmeric powder, fennel and cumin seeds into a fine paste.
  • Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 1 min.
  • Then add the Podalangai, tomato and salt. Stir fry and add 1/2 cup of water. Cover and cook for 10-15 mins.
  • When the Podalangai is cooked, add the Chana dhal and the grinded coconut paste. Stir well to combine everything together. Cook for 2 more mins on low flame.
  • Serve it hot with steaming rice and spicy gravy or Rasam.

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