Snake gourd kootu /Podavanlagai kootu Parwal ke sabji (South Indian style)

in Basic Preparation, Side Dish
When a friend brings snake gourd from her farm , it’s time to make a kootu out it . Fresh tender snake gourds are delight to eat as kootu . This mucilaginous vegetable is available throughout the year , but more during summers .It’s very cooling , boosts immunity , improves weakness or general debility and fever too. As it matures , it becomes hard and bitter too .
So i immediately took to task , to make a delicious kootu.
They are available mostly in two sizes the long ones and the short ones . Both taste equally good.
Ingredients for 3 persons

Ingredients

  1. Snake gourd 2 med size (Chopped med size )
  2. Green gram dal 1/2 cup (soaked for 15 mins )
  3. Salt 2 teaspoon
  4. Shredded coconut 1/2 cup,
  5. Turmeric powder 1/2 teaspoon,
  6. Oil 2 teaspoon
  7. Asafoetida 1/2 teaspoon
  8. Mustard 1 teaspoon
  9. Green chillies 4 chopped
  10. Cumin seeds 1 teaspoon
  11. Curry leaves 6 to 8 (torn into two)
Method

Method

  • In a pressure cooker , add chopped snake gourds , green gram dal , salt curry leaves &turmeric powder .
  • Cook for a whistle .
  • Meanwhile , grind coconut , cumin seeds and green chillies to a fine paste .
  • Add to cooked snakegourd dal mixture , cook in low flame , till all are blended , say two to three minutes .
  • Heat a small sauce pan , add oil .
  • Add mustard , as it crackles , add asafoetida .
  • Can add dried red chillies and blackgram dal too as seasoning (tadka)
  • Sprinkle over the kootu .
  • Relish it with hot rice .
  • If you are avoiding rice , this kootu on its own , will keep hunger pangs at bay .
  • Relish it with hot rice .
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Note

Note

  • You could add more dal or coconut , according to one’s taste in the kootu.
  • Green chillies or red chillies could be added to increase the spiciness of the dish .
  • If the snake gourd is more mature ,it may need more cooking time .