Pudalangai Kootu is made using snake gourd and chana dal which is a traditional side dish from Tamil Nadu. You can make kootu either using chana dal or moong dal. One which we make with chana dal is dry version. Moong dal version will be of semi-gravy consistency.
I have already posted Cabbage Kootu using chana dal and Bottle Gourd Kootu using moong dal. The dry version of making kootu can be had as a side dish with rice and the semi-gravy version can be mixed along with the rice and had. Pudalangai Kootu/Snake Gourd Kootu is a South Indian lunch side dish, which pairs well with any Puli Kuzhambu, Sambar, Rasam or Curd rice.
Pudalangai Kootu :
- Soak Chana dal at least for one hour or else it will not cook easily.
- Pressure cook for two whistles only. It should be cooked well and shape should retain. Should not make it mushy.
- Don’t add salt while pressure cooking any dals.
Now let us see how to prepare this recipe.
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Delicious Pudalangai Kootu/Snake Gourd Kootu is ready to relish.
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