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.
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.
![Pudalangai Paal Kootu is a rustic, Gluten Free Vegan + Curry made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.](https://www.sizzlingtastebuds.com/wp-content/uploads/2024/07/Pudalangai-Paal-Kootu2A-768x1024.jpg)
Other Kootu / No onion, no garlic Side dish varieties you may like on the blog:
![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.](https://www.sizzlingtastebuds.com/wp-content/uploads/2013/05/3-150x150.png)
![Vazhai Thandu Mor Kootu is a spiced curry made with yoghurt and tender banana stem. This is usually served with Sambhar and steamed rice.](https://www.sizzlingtastebuds.com/wp-content/uploads/2021/09/Mor-kootu2-150x150.png)
![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](https://www.sizzlingtastebuds.com/wp-content/uploads/2022/04/6-150x150.png)
![](https://www.sizzlingtastebuds.com/wp-content/uploads/2016/04/IMG_7158A-150x150.jpg)
![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.](https://www.sizzlingtastebuds.com/wp-content/uploads/2023/09/2-150x150.png)
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
![Pudalangai Paal Kootu is a rustic, Gluten Free Vegan + Curry made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.](https://www.sizzlingtastebuds.com/wp-content/uploads/2024/07/Pudalangai-Paal-Kootu1A-768x1024.jpg)
What do you need to make Pudalangai Paal Kootu
- 100 grams snakegourd (Pudalangai)
- 4 TBSP split green gram (Moong dal /pasi Paruppu)
- 1/2 tsp salt
- 1/8 tsp turmeric (optional)
- 1/2 cup thick Coconut Milk
- 1 tsp oil
Spice paste
- 1 tsp Black Gram (urad dal / Ulutham Paruppu)
- 1/2 tsp Pepper Corn (Milagu/Kali Mirch)
- 1/2 tsp Coriander seeds (Dhaniya / Malli)
- 1 tsp Cumin Seeds (Jeera/ Jeeragam)
Tempering:
- 1/2 tsp Mustard seeds
- 1 TBSP peanuts (optional)
- 1/4 tsp Cumin seeds
- 1 sprig Curry leaves
- 1/8 tsp Asafoetida (skip for GF)
How to make Pudalangai Paal Kootu
- Wash and soak the moong dal / Pasi Paruppu in 1/4 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 1/4 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
![Pudalangai Paal Kootu is a rustic, Gluten Free Vegan + Curry made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.](https://www.sizzlingtastebuds.com/wp-content/uploads/2024/07/Pudalangai-Paal-Kootu_pin1-683x1024.png)
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
![Pudalangai Paal Kootu is a rustic, Gluten Free Vegan + Curry made with snake gourd, Coconut milk and a spice paste. Served with steamed rice or Chapati.](https://www.sizzlingtastebuds.com/wp-content/uploads/2024/07/Pudalangai-Paal-Kootu2A-380x380.jpg)
Pudalangai Paal Kootu | Snakegourd in Coconut Milk Gravy
Equipment
- Pressure Cooker Sub with Open pot / Instant Pot (see recipe)
- Pots and Pans
- Spice Grinder
Ingredients
- 100 grams snakegourd Podalangai
- 4 TBSP split green gram Moong dal /pasi Paruppu
- 1/2 tsp salt
- 1/8 tsp turmeric optional
- 1/2 cup thick Coconut Milk
- 1 tsp oil
Spice paste:
- 1 tsp Black Gram urad dal / Ulutham Paruppu
- 1/2 tsp Pepper Corn Milagu/Kali Mirch
- 1/2 tsp Coriander seeds Dhaniya / Malli
- 1 tsp Cumin Seeds Jeera/ Jeeragam x
Tempering:
- 1/2 tsp Mustard seeds
- 1 TBSP peanuts optional
- 1/4 tsp Cumin seeds
- 1 sprig Curry Leaves
- 1/8 tsp Asafoetida skip for GF
Instructions
- Wash and soak the moong dal / Pasi Paruppu in 1/4 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 1/4 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
Podalangai is something I hunt down in the sydney markets. So anything to stretch their use is lovely. Especially comforting kootu.
awww. Wish could send you some kootu / podalangai or both, Seema 🙂
This snakegourd kootu sounds delicious. I will definitely make some this week. The other kootus you described also are what we will enjoy.
Thank you,Archana. Am sure you would like it when you make it
I remember Amma talking about this kootu – my Patti used to make this – but I’ve never had a chance to try it out. Love the sound of this curry cooked with milk. It is a very interesting way to cook snake gourd!
oh lovely. Do try it when possible, Priya
This snake gourd kootu is a hot favourite at my place too. I love to have it with steaming hot rice , pickle and sandige.You have tempted me make it now. I will make some for lunch tomorrow. Absolutely irresistible Kootu.
Pickle and sandige with Kootu makes for a great trio, Preethi. Go for it…