Pudalangai Moor Kootu | Snake gourd gravy with curd

Moor Kootu is traditional Iyengar recipe. This delicious kootu can be prepared in a jiffy. You can use various types of vegetables like Okra, carrot, beans, drumstick, Ash gourd, etc. You can also use mixed vegetables to prepare this. My Amma makes moor kootu only with Ash gourd. Today I tried Moor kootu with snake gourd. Please do try this and let me know your comments.

Let’s see how to prepare this easy moor kootu.

Ingredients

                Snake gourd/Pudalankai – 1 cup finely chopped

Curd – 1 cup

Mustard – 1 tsp

Urad dal – 1 tsp

Red chilies – 2

Curry leaves

To grind

                Coconut – 1/2cup grated

                Green Chilies – 4

                Jeera/Cumin Seeds – 1 tsp

                Ginger – 1/2 inch

Garlic – 3 cloves

Method:

Chop snake gourd finely and cook it adding required water. Do not add more water.

When it is half cooked add salt and cook again.

Take all the ingredients mentioned under “To grind” and blend it to a smooth paste. The paste has to be thick since we are adding curd finally.

Once the snake gourd is cooked finely, add the blended paste and mix well.

Cook for 5 mins. Check salt and add more carefully as we have already added salt to the vegetable.

Now switch off the flame. Beat the curd slightly and add. Mix well.

Heat oil in tadka pan, add mustard seeds, urad dal and curry leaves. Season the kootu.

Serve this kootu with hot steamed rice.

Note:

Do not cook after adding curd to avoid curdling.

Add turmeric powder while cooking vegetable if you wish.