Pudalangai kootu recipe, snake gourd kootu recipe

Pudalangai kootu, snake gourd kootu. A healthy and tasty side dish made with pudalangai for rice and rotis.

Course Main Course
Cuisine South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Nithya Govindarajan


  • 1.5 cups snake gourd, pudalangai
  • 1/2 cup yellow split moong dal
  • salt as required

To grind

  • 3/4 cup coconut
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds, jeeragam

To season

  • 2 tsp oil
  • 1 tsp mustard seeds, kadugu
  • 1/2 tsp urad dal, ulutham paruppu
  • 1 sprig curry leaves


  1. Wash the moong dal. In a saucepan, add split moong dal and 3 cups of water and bring it to a boil. When the water starts to boil, add chopped pudalangai and mix well. Cover and cook for 15 minutes. Stir in between. If you think water is not enough, add more water.

  2. Meantime, grind coconut, turmeric powder, chilli powder, turmeric powder and cumin seeds to a smooth paste.

  3. Once the dal is cooked, in low flame, add the ground paste and mix well. In a small pan, heat oil for seasoning. Then add mustard seeds and let it splutter. Add urad dal and curry leaves. When urad dal turns golden brown, switch off.

  4. Add the seasoning to the kootu and give a quick stir. Switch off. Now, pudalangai kootu is ready! Serve it with steamed rice.