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    Pudalangai Kootu Recipe

    Last Updated On: Apr 14, 2025 by Aarthi

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    Pudalangai Kootu is also known as snake gourd kootu which is a popular South Indian dish made with snake gourd (pudalangai) and moong dal. This dish is light, nutritious and full of flavor, making it an ideal side dish for rice. Unlike other dishes like Pudalangai Poriyal or Pudalangai Puli Curry, which focus on dry or tangy flavors, Pudalangai Kootu offers a mild, savory experience. Learn how to make snake gourd kootu with step by step pictures.

    Pudalangai Kootu

    You know that kootu takes majority part in South Indian cooking. It is made most time of the week along with other dishes. I have quite a few kootu recipe in this blog too. Normally kootu is made when a spicy kulambu takes part in the lunch. Since this curry is mild, it goes well with those type of kulambu. Here you go to the recipe and let me know if you try this.

    Jump to:
    • About Pudalangai Kootu
    • Ingredients
    • Hacks
    • How to Make Pudalangai Kootu (Stepwise Pictures)
    • Expert Tips
    • Variations
    • FAQ
    • 📖 Recipe Card

    The beauty of Pudalangai Kootu lies in its simplicity. The snake gourd is cooked with moong dal until tender, allowing the flavors to infuse. A smooth, flavorful masala is then added to enhance the taste, followed by a quick tempering of mustard seeds to finish it off. This tempering adds a burst of flavor that elevates the dish, making it even more delightful.

    About Pudalangai Kootu

    Pudalangai Kootu is often prepared as part of a South Indian thali or as a light side dish for lunch or dinner. It’s also a great way to include vegetables in your diet, as snake gourd is known for its cooling properties and high-water content. This dish not only nourishes the body but also refreshes and revitalizes, offering a comforting and wholesome experience.

    It’s also easy to prepare, making it perfect for both busy days and leisurely meals. Compared to other Pudalangai Kozhambu varieties, this dish offers a more subtle, nourishing flavor profile. If you’re looking for a comforting and nutritious dish to enjoy with rice, Pudalangai Kootu is the perfect option. Its mild, savory flavors and simple preparation will bring a taste of traditional South Indian cuisine to your table.

    Similar Recipes

    Pudalangai Puli Curry

    Pudalangai Poriyal

    Snake Gourd Kuzhambu

    Snake Gourd Bajji

    Why this recipe works?

    Healthy Ingredients: The combination of snake gourd and moong dal makes the dish nutritious. Snake gourd is light, hydrating and low in calories, while moong dal adds protein and fiber, making the dish filling and healthy.

    Mild Flavor: Unlike some spicy dishes, Pudalangai Kootu has a mild and soothing taste. It’s easy to enjoy, whether you’re eating it with rice or on its own.

    Why I love this recipe - It’s Guilt-Free: Because it’s made with natural, whole ingredients, you can enjoy Pudalangai Kootu without feeling guilty.  Whether you’re cooking for kids, adults or even the elderly, Pudalangai Kootu is a dish that everyone can enjoy. 

    Quick and Easy: This dish doesn’t take much time to make and doesn’t need complicated ingredients. It’s a perfect choice when you want something homemade and healthy without spending too much time in the kitchen.

    Flexible: You can adjust the spices or add more vegetables depending on what you like or have at home. It works as a side dish or a light meal, so it’s very versatile.

    Ingredients

    Pudalangai: Choose young snake gourd for this recipe. 

    Yellow Split Moong Dal: Moong dal when cooked, it turns soft and adds a smooth, creamy texture to the kootu, complementing the crispness of the snake gourd.

    Coconut: Coconut adds a creamy texture and rich, slightly sweet flavor to the kootu. 

    Chilli Powder: Chilli powder adds a mild heat to the dish. It gives the kootu a subtle spiciness without overwhelming the other flavors.

    Turmeric Powder: Turmeric adds vibrant colour to this dish. 

    Cumin Seeds: Cumin seeds have a warm, nutty, and aromatic flavor. They add so much flavour to this coot.

    Coconut Oil: Coconut oil gives the kootu a unique aroma and smooth texture. It’s also healthier compared to other oils and enhances the dish.

    Mustard Seeds: Mustard seeds are used in the tempering process, where they crackle and pop in hot oil. They release a pungent, slightly spicy aroma that adds an exciting, flavorful kick to the dish.

    Pudalangai Kootu is not just delicious but also packed with health benefits. The snake gourd helps in digestion and hydration, while the moong dal provides protein, making this dish an excellent choice for a balanced meal.

    Benefits of Snake Gourd

    Its simplicity and nutritional value make it perfect for a daily meal. The snake gourd adds a refreshing, mild taste that complements the soft texture of the moong dal, creating a balanced dish that is both light and flavorful.

    The high-water content and cooling properties of snake gourd make it an excellent choice for hydration, particularly in warmer months. It’s also a dish that pairs perfectly with steamed rice or chapati, making it a versatile option for any meal.

    Check out my Papaya Kootu & Pumpkin & Cowpeas Kootu.

    Sorakkai Kootu , Zucchini kootu

    Hacks

    • You can chop the snake gourd and soak the moong dal the night before. Store them in the fridge and when you’re ready to cook, you’ll have everything ready to go.
    • To speed up cooking, try using a pressure cooker. It cooks the moong dal and snake gourd faster, and you only need to cook for 2-3 whistles.
    • If you want to make the kootu more filling, add extra veggies.
    • You can make the masala (ground coconut) in advance and store it in the fridge. This way, you can save time when cooking.
    • If you don’t have fresh coconut, use canned grated coconut for the masala. It’s quick and works just as well.
    • Make extra Pudalangai Kootu and store it in the fridge. It lasts for a few days, or you can freeze it for later.
    • Add fresh coriander leaves or roasted cumin powder as a garnish. It makes the dish look nicer and adds extra flavor.

    How to Make Pudalangai Kootu (Stepwise Pictures)

    Take grinding ingredients in a blender
    Add little water and make into a smooth puree
    Chop up snake gourd
    Wash moong dal..
    Take them in a pot and cover with water
    bring it to a boil
    Add in snake gourd
    cover and cook
    cook till the dal and vegetable is cooked
    Add in salt
    Add in the ground masala
    Mix well and let it cook
    Once it is simmered for a while
    heat oil
    add in mustard
    pour over the kootu
    mix well
    Serve
     

    Expert Tips

    • For a creamy and rich texture, make sure the coconut is ground to a smooth paste. This will help it blend better with the dal and give the dish a velvety consistency.
    • Amount of chilli powder can be adjusted based on your spice tolerance. If you like it mild, use less chilli powder, or you can add more if you want the dish to have a kick.
    • Use fresh grated coconut rather than dried or canned coconut. Fresh coconut brings a natural sweetness and freshness to the kootu that makes a significant difference in flavor.
    • For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the tempering. It adds a unique savory flavor and helps with digestion
    • Make sure the moong dal is cooked soft enough to blend smoothly with the snake gourd. It should break easily when pressed with a spoon. If using a pressure cooker, 2-3 whistles are enough. If cooking in a saucepan, you may need to cook it a bit longer, adding water as needed.

    Variations

    Pudalangai Puli Curry: It is a tangy curry made with snake gourd and tamarind. The tamarind gives it a sour taste, which goes well with the mild flavor of the snake gourd. It’s cooked with spices and served with rice, making it a flavorful addition to your meal.

    Pudalangai Kuzhambu: It is a curry made with snake gourd in a tamarind-based gravy. It’s spiced with ingredients like sambar powder, giving it a tangy and savory flavor. This curry is perfect to serve with rice, making it a tasty part of any South Indian meal.

    Pudalangai Poriyal: It is a simple stir-fry made with snake gourd. It’s cooked with mustard seeds, curry leaves, and a little bit of spice. This dry dish is light, healthy, and pairs well with rice and dal, adding a crunchy texture and mild flavor.

    FAQ

    Can I use other vegetables instead of Pudalangai?

    Yes! While Pudalangai is the star of this dish, you can easily substitute it with other vegetables like bottle gourd, zucchini, or even green beans.

    Can I make Pudalangai Kootu ahead of time?

    Yes, Pudalangai Kootu can be made ahead and stored in the fridge for 2-3 days. Just reheat it on the stovetop with a little water if needed, to bring it back to the desired consistency.

    What can I serve with Pudalangai Kootu?

    Pudalangai Kootu is typically served with steamed rice and can be paired with a side of appam, chapati, or roti. It also goes well with other South Indian dishes like sambar or rasam.

    Can I make this dish vegan?

    Yes, Pudalangai Kootu is naturally vegan. It doesn't contain any dairy or animal-based ingredients. The coconut and spices provide plenty of flavor, and it's suitable for anyone following a plant-based diet.

    Can I use canned coconut for the grinding paste?

    Yes, you can use canned grated coconut if fresh coconut is not available. While fresh coconut will give the best flavor and texture, canned coconut will still work well in the recipe.

    More Snake Gourd Recipes

    • Pudalangai Poriyal Recipe
    • Sambar Rice Recipe
    • Snake Gourd Bajji Recipe
    • Pudalangai Kuzhambu Recipe
    • Pongal Kootu Recipe
    • Pudalangai Puli Curry Recipe

    📖 Recipe Card

    Pudalangai Kootu Recipe (Snake Gourd Kootu)

    Pudalangai Kootu is also known as snake gourd kootu which is a popular South Indian dish made with snake gourd (pudalangai) and moong dal. This dish is light, nutritious and full of flavor, making it an ideal side dish for rice. Unlike other dishes like Pudalangai Poriyal or Pudalangai Puli Curry, which focus on dry or tangy flavors, Pudalangai Kootu offers a mild, savory experience. Learn how to make snake gourd kootu with step by step pictures.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 181kcal

    Equipment

    • Cooking pot

    Ingredients

    • 1 medium Pudalagai | Snake Gourd deseeded and chopped finely
    • ½ cup Yellow Split Moong Dal
    • 1 tsp Salt to taste

    For Grinding

    • ¾ cup Coconut
    • 1 tsp Chilli powder
    • 1 tsp Turmeric powder
    • 1 tsp Cumin Seeds

    For Tempering

    • 1 tbsp Coconut Oil
    • 1 tsp Mustard Seeds
    • 1 sprig Curry Leaves

    Instructions

    • Take washed moong dal in a sauce pan. Cover with water and bring it to a boil. Once it reaches a boil add in chopped up snake gourd and mix well. Cover with a lid and let it cook for 15 to 20 mins.
    • Now take the grinding ingredients in a mixer and blend it to a smooth puree.
    • Once the dal is cooked, add in the ground masala and mix well. Let it cook on a low heat for 5 mins.
    • Now make tempering. Heat oil and add mustard seeds, curry leaves. Pour this over the kootu and mix well. Serve with rice.

    Notes

    • For a creamy and rich texture, make sure the coconut is ground to a smooth paste. This will help it blend better with the dal and give the dish a velvety consistency.
    • Amount of chilli powder can be adjusted based on your spice tolerance. If you like it mild, use less chilli powder, or you can add more if you want the dish to have a kick.
    • Use fresh grated coconut rather than dried or canned coconut. Fresh coconut brings a natural sweetness and freshness to the kootu that makes a significant difference in flavor.
    • For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the tempering. It adds a unique savory flavor and helps with digestion
    • Make sure the moong dal is cooked soft enough to blend smoothly with the snake gourd. It should break easily when pressed with a spoon. If using a pressure cooker, 2-3 whistles are enough. If cooking in a saucepan, you may need to cook it a bit longer, adding water as needed.

    Nutrition

    Serving: 1g | Calories: 181kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 601mg | Potassium: 90mg | Fiber: 4g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    More Kootu Recipes to Try

    • Sorakkai Kootu Recipe
    • Raw Banana Peel Kootu Recipe
    • Zucchini Paal Kootu Recipe
    • Papaya Kootu Recipe
    • Chow Chow Kootu Recipe
    • Vegetable Kootu Recipe

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    Spicy Mutton Masala Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      man , there is a writer in you(the first few sentences).. you have the ABILITY to articulate things so that things start filming in other person's mind..

      you have a long life dear..

      Reply
    2. Anonymous

      at

      Looks yummy. Gonna make this simple recipe for lunch today.

      Reply
    3. Anonymous

      at

      I tried it today , came out really well

      Reply
    4. Anonymous

      at

      I cooked this recipe today , came out really good

      Reply
    5. Anonymous

      at

      Looks nice

      Reply
    6. madrasi

      at

      wow! Found what I was looking for . Thanks.

      Reply
    7. Dj

      at

      Came out well for me.. Thanks.

      Reply
    8. Deepa VenuKumar

      at

      Thank you for so generously sharing this and all the other recipes....

      Reply
    9. Lalitha venkatesh

      at

      You can add red chilli instead of chilli powder.It will be sk yummy.

      Reply
    10. jeni

      at

      I tried it today came out very well. Thankd

      Reply
    11. jeni

      at

      I tried it today came out very well. Thanks

      Reply
    12. Lavanya

      at

      5 stars
      Easy and yummy receipe!

      Reply
    5 from 2 votes (1 rating without comment)

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