Pudalangai Milagu Kootu, also known as Snake Gourd and Black Pepper Stew, is a cherished South Indian dish that invites you to explore the rich tapestry of flavours from the region. This vegan curry combines the delicate, mild flavour of snake gourd with a fiery, peppery spice paste, resulting in a comforting and refreshing dish.
The base of this curry is red gram dal, which is pressure-cooked to a creamy consistency. Meanwhile, gently simmer the snake gourd in turmeric-infused water until tender. The magic happens with the spice paste—a blend of roasted black gram dal, dry red chillies, freshly grated coconut, cumin seeds, and a hint of uncooked rice for thickness. This paste adds depth, spice, and creaminess to the curry.
Once the snake gourd and dal are harmoniously united, introduce the spice paste, infusing the dish with a delightful medley of flavours. In the tempering, a final touch of coconut oil, mustard seeds, dry red chillies, and curry leaves adds a burst of aroma and flavour.
Serve Pudalangai Milagu Kootu piping hot with steamed rice for a satisfying and wholesome meal. It’s a perfect standalone dish, but it also pairs wonderfully with other South Indian favourites like Coconut Rice, Lemon Rice, or Sambar.
Pudalangai Milagu Kootu
- 1/2 cup Red Gram Dal
- 1 medium-sized Snake Gourd (chopped fine)
- Salt to taste
- 1/2 tsp Turmeric Powder
- 2 tsp Coconut Oil
- 2 to 3 tbsp Black Gram Dal
- 3 to 4 Dry Red Chillies
- 1/2 cup Fresh Coconut (grated)
- 3 to 4 tsp Cumin Seeds
- 1 tsp Uncooked Rice
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Dry Red Chilli (halved)
- A few Curry Leaves
- In 2 tsp of oil, fry the black gram dal and red chillies until they turn aromatic. Grind them into a fine paste with grated coconut, cumin seeds, and rice, adding a little water to achieve a smooth consistency.
- Pressure cook the red gram dal until it becomes soft and mushy. Set it aside.
- In a covered pan, cook the chopped snake gourd in 2 cups of water with salt and turmeric powder until it becomes tender.
- Once the snake gourd is tender, add the cooked dal to the pan and simmer for a few minutes until they blend well.
- Mix in the prepared spice paste and cook for a couple of minutes. Remove from heat.
- Heat 2 tsp of coconut oil in a separate pan and add mustard seeds, dry red chilli, and curry leaves. When the mustard seeds start to splutter, add this tempering to the milagu kootu.
- Serve hot with steamed rice.
Pudalangai, also known as snake gourd, is a versatile vegetable with numerous health benefits. Exploring different ways to incorporate this nutritious ingredient into our diets is essential. One such delightful preparation is the Pudalangai Kootu recipe, a traditional South Indian dish that combines the goodness of snake gourd with a flavorful mix of spices and lentils.
Preparing Pudalangai Kootu is incredibly easy and rewarding. Not only does it offer a delectable taste, but it also provides various health benefits. The fiber-rich snake gourd aids in digestion and promotes a healthy digestive system. Incorporating this vegetable in your diet can also support weight loss due to its low-calorie content.
In addition to the numerous benefits of pudalangai itself, the overall recipe does not rely on coconut. This variation, called Pudalangai Kootu without coconut in English, is perfect for those who prefer a lighter version without compromising on flavor. The absence of coconut allows the natural essence of the snake gourd and the aromatic spices to shine through, creating a delightful and healthier alternative.
Frequently Asked Questions (FAQ):
What can I serve with Pudalangai Milagu Kootu?
Pudalangai Milagu Kootu pairs perfectly with steamed rice. It also complements other South Indian dishes like Coconut Rice, Lemon Rice, or Sambar for a delightful meal.
Is this recipe suitable for vegetarians and vegans?
Absolutely! Pudalangai Milagu Kootu is a vegan delight, free of animal products, making it perfect for vegetarians and vegans.
Can I adjust the spiciness of this dish?
You can change the spiciness to your liking by adding more or fewer dry red chillies to the spice paste. Feel free to tailor the heat level to your preference.
Can I use any other vegetables instead of snake gourd?
A4: While snake gourd is traditional, you can experiment with other vegetables like ridge gourd or zucchini. Just adjust the cooking time accordingly.
Can I make the spice paste ahead of time?
You can prepare the spice paste in advance and store it in an airtight container in the refrigerator for a few days. This can save you time when making the curry.