Pudalangai Koottu / Snake Gourd Coconut Curry

Snake Gourd, is been grown in many homes as ornamental plant because of its long shiny look. Besides this purpose, it has medicinal value too. The nutritive value of snake gourd comprises of protein, fat, carbohydrate and soluble fiber. Its mineral and vitamin content are calcium, phosphorus, riboflavin, thiamin, niacin and carotene.
Snake gourd makes a tasty veggie curry in different ways. In south India, most of the times, it is presented in the form of koottu(Coconut Currry) in the lunch menu. We also tried this curry as a side for wheat chappathi. It makes a good blend. Here in this post I'm giving an easy way to make koottu in a pressure cooker.

Ingredients:

Snake gourd - 2 nos small size chopped into small pieces
Onion - finely chopped 1 cup
Curry leaves -  1stem
Green chillies - chopped small green pepper 6 nos(or to ur taste)
Channa dhal - 1 cup
Coconut - 1/2 cup shredded
Tomato -  diced 1/2 cup
Turmeric - 1 tsp
Salt - to taste
Oil - to saute
Mustard seeds - 1 tsp
Cumin seeds -  2 tsp


Procedure:

• Soak Channa dhal first before we start the rest for preparing curry.
  
• Heat oil and sputter mustard seeds.
• Saute Onion, green chilli and curry leaf. Add chopped snake gourd. Sprinkle salt and saute for a minute.

• Grind coconut and cumin seeds. Pour it in the saute.
• Add turmeric powder, channa dhal and check for salt.

• Add required water up to the consistency we want.
• Pressure cook all together leaving 2-3 whistles.
• This way, the veggie is cooked as well as the dhal and we dont want to overcook and smash dhal...
• Your pudalangai koottu is ready.