Pudalangai poricha kootu (Snake gourd Gravy)

Snake gourd is a natural antibiotic, expectorant, and laxative. It creates a cooling effect in the body. It enhances the processing of nutrition in the body and restores the normal function of the system. It helps stimulate the production of body fluids, relieving dryness. Since its high in fiber it also relieves constipation.

SERVING SIZE – 4

INGREDIENTS:

• Pudalangai / Snake gourd – 2 nos (Medium size)
• Moong dal – ¼ cup
• Turmeric powder – 2 pinches
• Coriander leaves – few
• Salt – to taste

TO GRIND:

• Urad dal (whole) – 1 tbsp
• Red chili – 1 no (small size)
• Whole black pepper – 4 nos (Just for flavor)
• Grated coconut – 4 tbsp
• Hing – ¼ tsp
• Green chilies – 2 nos
• Curry leaves – few
• Cumin seeds – 1 tbsp

FOR SEASONING:

• Coconut oil / Ghee – 2 tsp
• Mustered seeds – ½ tsp
• Urad dal (broken) – ½ tsp
• Curry leaves – few

PREPARATION:

• Cook the moong dal with turmeric power and water for 3 whistles.
• Chop the Pudalangai / Snake gourd in to small pieces.
• Take a kadai add the Pudalangai / Snake gourd, little salt and water (enough water to cook) .Let it cook until it becomes tender.
• Take a kadai add few drops of oil and fry the urad dal (whole), red chili, hing, curry leaves and whole black pepper. Wait until the urad dal gets golden color. Grind it with grated coconut, green chilies, cumin seeds and some water to a smooth paste.
• Then pour the paste in to the cooking Pudalangai / Snake gourd. Let it boil for 2 minutes.
• Add the cooked moong dal and salt. Let it cooks for 1 minute.
• Take a pan, add the Coconut oil/Ghee. When it’s hot add the mustered seeds, urad dal and curry leaves. Then pour it in to the gravy. Garnish it with coriander leaves.
• Serve it hot with rice or as a side dish.

NOTE:

• If  gravy is too watery add 1 tbsp of rice flour mix it with water and pour it. Let it cook for 2 minutes.