Pudalangai Paal Kootu | Snakegourd in Coconut Milk Gravy

Pudalangai Paal Kootu is a rustic, Gluten Free + Vegan stew made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.

As Kootus go, it’s a lentil-veggie stew or thickish curry made in Tamilnadu Cuisine. Quick to make, and a nutrient rich side dish, with each Tamil household having a different variant to the Kootu.

Origin / meaning of the word Kootu and its variants..

Origin of the word Kootu - Kootu comes from the Tamil word “Kootru” which means coming together. Here lentils and veggies come together in a freshly ground spice paste. Some have tamarind added, which makes it a PuLi Kootu (tamarind kotu),  while some have yogurt (Mor Kootu).  Onion / garlic are not used in Kootu, especially those made in Tamil Brahmin households, while that seems to be changing these days based on personal preference.

Again, even in Paal kootu - there exist variations. Some people add cow milk / thick creamy milk that gives a whitsh / off white colour to the kootu, while (like in this recipe), uses coconut milk. Again, some households don't add any coriander / pepper seeds to the masala paste, while some do. Some use peanuts for garnish, some don't

This is how my grandmom makes (made) it and we love it this way. Happy to hear any other variations from your family's recipes too in the comments below.

Mostly Gluten Free (and vegan too), native veggies like Cluster beans (Kothavarakkai) , Flat beans (Avarakkai), Snake gourd (Pudalangai), Sweet Potato (Chakkaravalli Kizhangu), Ash gourd (Pusanikai) are favourites. Some households also make Kootu with Brinjal + Cow pea (Kathrikkai Karamani), which is my personal favourite. My kids personally like the Zucchini Kootu as a novel variation.

Today’s dish is from my Grandmom’s kitchen - Podalangai Paal Kootu. 

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Other Kootu / No onion, no garlic Side dish varieties you may like on the blog:

Kathrikkai Karamani Kootu

Katrikkai Karamani Kootu is a delicious South Indian dish made with Aubergines and Cow peas with a spiced masala paste. Served with Rice or flatbreads.

Check out this recipe

Vazhai Thandu Mor kootu | Banana Stem in Spiced Yoghurt Gravy

Vazhai Thandu Mor Kootu is a spiced curry made with yoghurt and tender banana stem. This is usually served with Sambhar and steamed rice.

Check out this recipe

Iyengar style Kadag Puli / Kadugu Puli- a Traditional Curry

Kadag Puli is a traditional Iyengar dish which is satvik (No Onion No garlic) curry. Best served with steamed rice /chapatis. It is a medley of native veggies in an umami-tangy sauce

Check out this recipe

Sakkaravalli Kizhangu Puli Kozhambu | Sweet potato in tangy Gravy | Satvik Side Dishes | No onion no garlic recipe

Sakkarvalli Puli Kuzhambu is a traditional Vegan tangy-spicy curry made with Sweet Potatoes in a Tamarind sauce-served with hot rice

Check out this recipe

Balekayi Sasam | Sasive | Udupi cuisine special curry

Balekayi Sasive or Sasam is a no onion no garlic Curry made with raw banana simmered in a mustard-coconut sauce. Enjoyed as a side to hot steamed rice in Udupi cuisine. 

Check out this recipe

What is this Kootu served with?

• Steamed rice?
• Chapati / Roti
• Sambhar / Rasam

Prep time - 10 mins , Cook time - 15 Mins, Serves - 3

Cuisine - South Indian ; Course - Side dish / Accompaniments ; Spice level - Medium

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What do you need to make Pudalangai Paal Kootu

• 100 grams snakegourd (Pudalangai)
• 4 tablespoon split green gram (Moong dal /pasi Paruppu)
• ½ teaspoon salt
• ⅛ teaspoon turmeric (optional)
• ½ cup thick Coconut Milk
• 1 teaspoon oil

Spice paste

• 1 teaspoon Black Gram (urad dal / Ulutham Paruppu)
• ½ teaspoon Pepper Corn (Milagu/Kali Mirch)
• ½ teaspoon Coriander seeds (Dhaniya / Malli)
• 1 teaspoon Cumin Seeds (Jeera/ Jeeragam) 

Tempering:

• ½ teaspoon Mustard seeds
• 1 tablespoon peanuts (optional)
• ¼ teaspoon Cumin seeds
• 1 sprig Curry leaves
• ⅛ teaspoon Asafoetida (skip for GF)

How to make Pudalangai Paal Kootu

• Wash and soak the moong dal /  Pasi Paruppu in ¼ cup warm water for 5-10 mins
• Meanwhile, wash peel, core and cut the snakegourd into bite sized pieces.
• Pressure cook the soaked dal and the veggies+turmeric in a pressure cooker for 1-2 whistles.
• You may also par boil the veggies and dal separately, but I find the pressure cooker version quicker. 
• If using Instant Pot : You can also cook them on HIGH for 4 mins, NPR 2 mins. Add a little more water if using IP, as it needs to come to steam quickly 
• While the veggies are cooking, roast the ingredients under spice paste on low-medium flame till the urad turns golden brown, Cool slightly and grind to a fine paste with ¼ cup water 
• In a pan, make the tempering . Once the cumin and mustard seeds splutter, add the spice paste, salt and cooked veggies. 
• Do not add any additional water .
• Let it simmer for 3-4 mins. 
• Now add the thick coconut milk and let It simmer for just 30 seconds more.
• Switch off and mix well. 
• Serve with hot rice and rasam for a delicious gluten free, vegan meal. 

PIN FOR LATER

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Sending this too Sshh Cooking Secret Challenge hosted by Preethi, where my partner Priya has given me coconut milk and Coriander seeds as secret ingredients. Head to her blog to see what she's dished out

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Pudalangai Paal Kootu | Snakegourd in Coconut Milk Gravy

Kalyani

Pudalangai Paal Kootu is a rustic, Gluten Free + Vegan stew made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Accompaniment, Kootu, Side Dish

Cuisine South Indian, Tambrahm, Tamilnadu Cusine

Servings 3 servings

Equipment

• Pressure Cooker Sub with Open pot / Instant Pot (see recipe)
• Pots and Pans
• Spice Grinder

Ingredients

  

1x2x3x

• 100 grams snakegourd Podalangai
• 4 tablespoon split green gram Moong dal /pasi Paruppu
• ½ teaspoon salt
• ⅛ teaspoon turmeric optional
• ½ cup thick Coconut Milk
• 1 teaspoon oil

Spice paste:

• 1 teaspoon Black Gram urad dal / Ulutham Paruppu
• ½ teaspoon Pepper Corn Milagu/Kali Mirch
• ½ teaspoon Coriander seeds Dhaniya / Malli
• 1 teaspoon Cumin Seeds Jeera/ Jeeragam x

Tempering:

• ½ teaspoon Mustard seeds
• 1 tablespoon peanuts optional
• ¼ teaspoon Cumin seeds
• 1 sprig Curry Leaves
• ⅛ teaspoon Asafoetida skip for GF

Instructions

 

• Wash and soak the moong dal / Pasi Paruppu in ¼ cup warm water for 5-10 mins
• Meanwhile, wash peel, core and cut the snakegourd into bite sized pieces.
• Pressure cook the soaked dal and the veggies + turmeric in a pressure cooker for 1-2 whistles.
• You may also par boil the veggies and dal separately, but I find the pressure cooker version quicker.
• If using Instant Pot : You can also cook them on HIGH for 4 mins, NPR 2 mins. Add a little more water if using IP, as it needs to come to steam quickly
• While the veggies are cooking, roast the ingredients under spice paste on low-medium flame till the urad turns golden brown, Cool slightly and grind to a fine paste with ¼ cup water
• In a pan, make the tempering . Once the cumin and mustard seeds splutter, add the spice paste, salt and cooked veggies.
• Do not add any additional water .
• Let it simmer for 3-4 mins.
• Now add the thick coconut milk and let It simmer for just 30 seconds more.
• Switch off and mix well.
• Serve with hot rice and rasam for a delicious gluten free, vegan meal

Keyword Brahmin Style Kootu, Iyengar Kootu, Kootu, Kootu Recipes, No Onion No garlic, Podalangai Kootu, Tamilnadu Kootu

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