Snake gourd /Pudalangai kootu

Snake gourd is a very common vegetable in India. Two years ago we planted few snake gourd plants in our backyard garden and we got a good yield. Below is the picture of it. Last year also we planted, but the plants didn’t grow well. In the Asian grocery stores and farmer’s market, we get many varieties of snake gourd. I make different kinds of dishes using the snake gourd. Today, I am making a simple dish with snake guard and split chickpea.

Ingredients

  • Snake gourd ———————- 2
  • Split chick pea dal ————-1/2 cup
  • Chili powder ———————- 1/4 tsp
  • Turmeric powder ————– 1/4 tsp
  • Water ———————————- 3/4 cup
  • Salt to taste
  • For grinding
    • Grated coconut —————- 1/2 cup
    • Garlic clove ———————- 2
    • Cumin seeds ——————– 1/2 tsp
  • For seasoning
    • Cumin seeds ——————– 1/2 tsp
    • Dry chilies ———————— 2
    • Curry leaf ————————- 1 spring
    • Cooking oil ———————– 1 tbsp

How to make

  • Scrap off the outer white skin of the snake gourds and wash them
  • Cut open vertically and remove all the seeds
  • Then cut them into small pieces
  • In a pressure cooker add the diced snake guard, split chickpea dal, chili powder, turmeric powder, salt and 3/4 cup of water
  • Close the pressure cooker and cook it for 3 whistles on medium heat
  • Wait for the pressure to release
  • In the mean time, grind the things listed for grinding, using a mixer/ blender (grind coarsely)
  • Open the pressure cooker and add the coconut mixture
  • Cook it for five more minutes without closing the cooker
  • In a small pan heat the oil and add mustard seeds
  • Once mustard seeds crackle, add the cumin seeds, chili and curry leaf
  • Pour this into the cooked snake gourd kootu
  • Now it should be ready to serve
  • Serve with rice or chapati

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