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Before you jump to Pudalangai Kootu / Snake-Gourd in Lentil stew recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
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Yogurt can be a snack a lot of people neglect. Sometimes people choose to eat yogurt over a healthy lunch which is not the best idea. As a treat, however, yogurt is one of the best things you’ll be able to reach for. It is a protein-rich supply of healthy nutritional vitamins. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to produce it. Try adding some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent approach to delight in a flavorful snack without the need of too much sugar.
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We hope you got benefit from reading it, now let’s go back to pudalangai kootu / snake-gourd in lentil stew recipe. To make pudalangai kootu / snake-gourd in lentil stew you need 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Pudalangai Kootu / Snake-Gourd in Lentil stew:
- Use 750 grams snake gourd Pudalangai /
- Use 1 cup moong dal green gram dal /
- Prepare to taste salt
- Provide 3 1/2 cups water
- Get 5 - 6 curry leaves
- You need 1 handfull coconut scrapings
- Take 1 tsp cumin
- Use 1 tsp black peppercorns
- Provide 1 chilly green
- Prepare 2 tsps Saathumadhu/Rasam Powder(See note)
- Provide 2 tbsps rice flour
- Use 2 tbsps milk boiled
- Get 1 tsp Ghee
- Get 1 tsp mustard seeds
- Provide 1 tsp urad dal white
- Get 1 pinch asafoetida
Instructions to make Pudalangai Kootu / Snake-Gourd in Lentil stew:
- Wash and chop the gourd and keep it in a vessel. To this add 1 cup of moong dal and add 3 cups of water to this or until the veggies and dal is submerged. Pressure cook this up to 4 whistles.
- Take a blender jar and all the ingredients mentioned under 'the paste' and grind it to a smooth paste adding little water.
- After the pressure releases, take the vessel out of the cooker, keep this on low heat. Add the paste and mix. Add 1/2 cup water, salt and add few curry leaves. Allow this to boil for 2 minutes, keep stirring this or else the bottom layer will burn and give a very smoky taste to the kootu.
- Take a tadka pan on medium heat add ghee, mustard seeds, asafoetida and urad dal. Saute this until aromatic and add it to the kootu.
- If the consistency of the kootu is too lean or runny, then in a small bowl add 2 tbsps of rice flour and 2 tbsps of milk and make it to a paste. Add this to the kootu. Allow it to boil for another minute and take it off the heat.
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