Friday, May 31, 2013

Pudalangai Kootu

          Kootu varieties are the common side dish for rice in our families.It is also a must in our virundhus, marriages and special occasions.

Ingredients :

Medium sized pudalangai ( snake gourd )  1
Channa Dhal             1/4 cup
Grated coconut       1/2 cup
Green chillies           2
Zeera                      3/4 tsp.
Small onions         4

To temper:

Oil, mustard, urad dhal, curry leaves.

Method :

1.Soak the channa dhal in hot water for 30 mins. so that it gets cooked faster.

2.Cut the vegetable into fine cubes and cook it with the soaked channa dhal  with enough water.

3.Grind the coconut, zeera , chillies and onion in a mixi.

4.Once the vegetable and the channa dhal become soft indicating that they are cooked, add salt and the coconut paste. Water can be added little if the kootu is thick. Mix well and keep on stirring to avoid lumps.

5.After 2 mins, reduce the flame and let it be on sim. for 5 mins.When the kootu reaches the semi solid consistency, remove from fire and season it with mustard, urad dhal and curry leaves.

Notes :

  • Any variety of snake gourd can be used.The long variety gets cooked faster.The above recipe is for about 250 gms. of vegetable.
  • Sliced big onions equal to 4 small onions can also be used if small onions are out of stock. 
  • If onions are not preferred or to be avoided on particular days, they can be left out.
  • During earlier days, our mother, MIL and grandmas used to add 4 tbsp. of milk to all kootus as they were consumed soon after preparation.We can also add.The taste is very good.
  • I do not add any thickening agent like rice flour and instead add little more coconut.People who like to reduce coconut may add a a paste of rice flour.
  • Though I use a lot of turmeric powder, I do not use if for kootus to maintain the white colour.My mother uses it and it can also be added.

No comments:

Post a Comment