• Pudalangai / Snake gourd           – 1 (approx 300 gm)
• Channa dal / Chickpeas / 
• Kadala Paruppu                          – 1/4 cup
• Moong dal / Paasi paruppu /
• Green gram                                 – 2 tsp
• Salt                                             – as needed
• Turmeric powder                       – 2 pinch

• Coconut – 1/4 cup
• Green Chilli – 1 
• Cumin Seeds – 1/2 tsp
• Shallots – 4 to 5
• Coriander seeds – 1/2 tsp

• Mustard seeds – 1/4 tsp
• Black gram seeds – 1/4 tsp
• Coriander leaves – few
• Oil – 1/2 tsp

• Black gram seeds – 1/4 tsp
• Red chilli – 3 to 4
• Peppercorns – 4 to 5
• Cumin seeds – 1/4 tsp
• Oil – 1/2 tsp

• Grind the ingredients given in II (to grind) by adding little water and make a paste and keep aside.

                  

                                               

• Wash the snake gourd and cut into small pieces as shown.               

                 

• In a pressure pan, add the chickpeas and green gram and water to immerse the dal.

• Add salt and turmeric on it and slightly mix it.

• Add the snake gourd and cook it for 3 whistles.

• Now in a wide vessel, add the ingredients IV (to fry), starting from adding the oil and when hot, add the other one by one and just fry for a min.

• To this add the cooked snake gourd and the ground paste adding required water. 

• Check for salt.
• When it starts boiling, switch off.

• Fry the items given in ingredients III to temper and mix to the above kootu. 

                

                                          

• Yummy kootu is ready to be served.

This goes to the following events
South Indian Cooking Series by Anu

EP Series – Herbs and Spices by Julie of Erivum Puliyum and spicy-aroma

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