Pudalangai Kootu

🔥 Prep

• Peel and chop the 300 g snake gourd into 1‑inch pieces.
• Rinse the 50 g moong dal and soak it for 10 minutes (optional).
• Grate 3 tbsp coconut and set aside.
• Measure 1 tsp cumin seeds, 2 green chillies (slit lengthwise), 1 tsp mustard seeds, 1 tsp urad dal, 1 tbsp oil, 1 tsp salt, and 200 ml water.

🔥 Cook

• 1. In a pressure cooker or pot, combine the soaked 50 g moong dal, chopped 300 g snake gourd, 200 ml water, and 1 tsp salt; cook over medium heat for 5 minutes until the dal is half‑cooked, then close the lid and pressure cook for 2 whistles (about 3 minutes) or simmer uncovered for 15‑20 minutes until both dal and gourd are soft.
• 2. Heat a small pan over medium heat, add 1 tsp oil, then temper with 1 tsp mustard seeds, 1 tsp urad dal, and the slit 2 green chillies; sauté for 30 seconds until mustard seeds pop and urad dal turns golden.
• 3. Add 1 tsp cumin seeds to the tempering and fry for 10 seconds until fragrant.
• 4. Remove the tempering pan from heat and stir in the 3 tbsp grated coconut; mix to form a coarse coconut‑cumin paste.
• 5. Once the dal‑gourd is cooked, open the cooker, mash lightly with the back of a spoon if desired, then pour the coconut‑cumin‑temper mixture into the pot.
• 6. Stir well to combine, adjust salt if needed, and simmer over low heat for 2‑3 minutes to let flavors meld.
• 7. Turn off the heat and let the kootu rest for 2 minutes before serving.

🔥 Serve

• Serve hot with steamed white rice or soft idlis.
• Accompany with a side of coconut chut of coconut chutney or a simple lemon pickle.
• Garnish with a few fresh curry leaves if desired.