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.
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
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