Podalangai Poricha kootu | Snakegourd and lentils gravy
Podalangai Poricha kootu is a medley of veggies and a lentil with some freshly ground spice paste. Essentially, a South Indian Gravy made with Snakegourd + lentils. It is gluten Free (if one skips the asafoetida)
Its one of the family's favourites, and is made often to go with Mysore Rasam / Lemon rasam and Rice. It's earthy concoction comes from the freshly ground masala. Like I detailed in the Karamani Kootu, the lentil used here is Moong Dal (or split green gram).
What other veggies can I use in place of Snakegourd?
This dish is so versatile, that you could substitute the snake gourd with string beans, flat beans, french beans, cabbage, or even a medley or vegetables (carrots/ beans/ cauliflower) and voila ! You get different dishes with the same masala gravy...
Today am presenting my mom’s version of making this. The husband loves this version a lot, and as its not too heavy, would pair well with both rice and Indian flat breads (chapati / Phulka) for a weekday dinner or lunch...
What is Kootu?
Kootu is a gravy which draws from the word “Kootru” in Tamil which means bringing together. So, Kootu is like a stew , a medley of various elements - veggies and a freshly ground spice. Kootu is mostly vegan with no curd or dairy added, but sometimes yoghurt is added to make a Mor Kootu (buttermilk based stew). Some people use readymade Kootu Podi (Kootu powder) to make an instant kootu, but in our household we prefer the spice paste to be freshly roasted and ground. The Kootu Podi recipe also shall be shortly updated.
How is Kootu different from Sambhar or Rasam?
Kootu is thicker with more lentils and veggies than gravy. It can be made with a variety of vegetables as seen below
What other Kootu varieties can be made?
Mixed Veggies Kootu (aka Ezhu Kari Kootu or 7 veggies kootu) - made for Pongal festival usually.
- Zucchini Kootu (Zucchini-lentil stew)
- Katrikkai Karamani Kootu (Eggplant + black eyes peas stew)
- Pushanikai-Kadalai Paruppu Kootu (Ashgourd + Bengal gram stew)
- Vazhai thandu Mor Kootu (Banana stem in spicy yoghurt gravy)
Prep time : 10 mins + 10 mins soaking time | Cook time : 15 mins | Serves : 3
Spice factor : Mild - medium Difficulty level : Easy
- Ingredients:
- 250 g Snakegourd / Podalangai (Tamil) / Paduvalkai (Kannada)
- ¼ cup Split Green gram (Moong dal)
- ½ teaspoon Turmeric
- 1 teaspoon Oil
- 1 teaspoon Salt
Tempering:
- 1 teaspoon Oil
- ½ teaspoon Mustard seeds
- 2 teaspoon Peanuts (opt.)
- 1 sprig Curry leaves
Masala paste:
- ¼ cup Coconut (fresh or frozen)
- 2 teaspoon Split black gram (Urad dal)
- ½ teaspoon Black pepper
- 1 teaspoon Cumin Seeds (Jeera)
- ⅛ teaspoon Asafeotida (skip for GF)
- 3 Dry Red chillies
Method:
- Soak the Moong dal in warm water for 15 mins (this step is optional, although it helps to cook the dal very quickly)
- Wash, scrape, deseed the snake gourd. Cut into bite sized pieces
- In a pressure cooker, mix the soaked dal, turmeric & and pressure cook for just 2 whistles.
- Steam the chopped veggies till 80% done. You may also pressure cook the veggies but we don't prefer them to be mushy. but steamed and retain a bite.
- In a pan, heat oil. Roast all the ingredients for masala paste, except coconut for 1 - 2mins.Add coconut and
grind to a thick paste. - Transfer the paste to another kadai or pan, saute on low flame till the raw smell disappears.
- Add salt, boiled dal - veggie mixture and required water to get a thickish gravy.
- Once cooked, switch off and transfer to serving bowl.
- Make tempering with oil, mustard seeds, peanuts and curry leaves.
- Saute till peanuts are roasted well. Pour the tempering on the Kootu and serve hot with Rice or Chapati
Podalangai Poricha Kootu
Equipment
- Pressure Cooker
- Kadai
- Ladle
- Knife
- Steamer (optional)
Ingredients
- 250 g Snakegourd
- ¼ cup Split Green gram (Moong dal)
- ½ teaspoon Turmeric
- 1 teaspoon Oil
- 1 teaspoon salt
Tempering
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- 2 teaspoon Raw Peanuts opt.
- 1 sprig Curry Leaves
Spice (masala) paste
- ¼ cup Grated coconut fresh or frozen
- 2 teaspoon Split black gram (Urad dal)
- ½ teaspoon Whole Black Pepper
- 1 teaspoon Cumin seeds Jeera
- ⅛ teaspoon Asafoetida skip for GF
- 3 Dry Red Chillies
Instructions
- Soak the Moong dal in warm water for 15 mins (this is optional, although it helps to cook the dal very quickly)
- Wash, scrape, deseed the snake gourd. Cut into bite sized pieces
- In a pressure cooker, mix the soaked dal, turmeric & and pressure cook for just 2 whistles.
- Steam the chopped veggies till 80% done. You may also pressure cook the veggies but we don't prefer them to be mushy. but steamed and retain a bite.
- In a pan, heat oil. Roast all the ingredients for masala paste, except coconut for 1 - 2mins.Add coconut andgrind to a thick paste.
- Transfer the paste to another kadai or pan, saute on low flame till the raw smell disappears.
- Add salt, boiled dal - veggie mixture and required water to get a thickish gravy.
- Once cooked, switch off and transfer to serving bowl.
- Make tempering with oil, mustard seeds, peanuts and curry leaves.
- Saute till peanuts are roasted well. Pour the tempering on the Kootu and serve hot with Rice + rasam or with Chapati.
Unknown says
Lovely and delicious curry! 🙂
http://www.rita-bose-cooking.com/
Laxmipriya says
I like this kootu.. so healthy ..:)
vaishali sabnani says
I have yet to start my experiments with koots..and snake gourd..I would run away with the name..ha ha..I have a strong phobia with them..ah..lets not talk of them...the curry looks interesting!
virunthu unna vaanga says
Very yummy n authentic curry... lovely...
Priya Srinivasan - I Camp in My Kitchen says
Delicious n healthy kootu! !! I too make the same way!!!
Unknown says
looks delicious and healthy curry 🙂
Suma Gandlur says
I love these simple, mild variety of kootus.
Chef Mireille says
another flavorful kootu
Srivalli says
I love the snakegourd kootus with moong dal..makes a great combo with sambar and rice...this is a wonderful mix of spice and lentil Kalyani..nice header as well..
preeti garg says
Look delicious through this theme, i got so many variation in kootu
Pavani says
Kootus are so versatile and like Valli said there are so many variations. We don't make kootus in Andhra, but my mom learnt some from a Tamil neighbor. I love the freshly ground masala in kootus.
Padmajha says
Porichha kootu is my fav amongst the kootu varieties. And love to have this with roti.Yum....
Harini R says
Looks wonderful .I am sure my husband will love it!
Archana says
Looks so delicious.
Saras says
Such a cute presentation.. A nice and simple recipe..
Sakthi's Special says
Hi,
Tasty and healthy recipe 🙂
http://sakthisspecial.blogspot.com
Sowmya says
Podalankai kootu is such a classic dish. We all love it because it is so healthy, easy and yum!
Kalyani says
absolutely . healthy , filling & yum!!
Mayuri Patel says
What a wonderful way to enjoy both lentils and loads of vegetables in one dish. Podalangai Poricha Kootu looks so tempting Kalyani. Wish I could have some right away with my rice.
Kalyani says
come over, Mayuri. we can enjoy this together !
Archana says
Podalangai Kootu is so very yum, healthy and easy to make. Definitely my kind of dish! Who will say no to this yum Kootu.
Kalyani says
yes archana. Super easy and delish too!
Poonam Bachhav says
I love the different kotu varieties from South Indian Cuisines. This one with snake gourd and lentils sounds absolutely flavorful and nutrition. Would love to pair it with my chapati.
Kalyani says
Thanks. Do try it Poonam