Podavalangai Kootu

Stir fried snake gourd cooked with lentils and coconut


  • 3 cups snake gourd , chopped into small pieces
  • 4 tablespoons Bengal gram / chana dal, soaked in water for 30 minutes
  • 1/4 teaspoon turmeric powder
  • 1/2 cup coconut freshly grated
  • 1 1/2 teaspoons cumin seeds
  • 2 chillies dried red
  • 1 sprig curry leaves
  • Salt
  • 1 1/2 teaspoons coconut oil for tempering
  • 1 1/2 teaspoons urad dal for tempering
  • 1 1/2 teaspoons mustard seeds for temperting
  • 1 red chilli dried for tempering


  1. Pressure cook snake gourd, lentils along with turmeric powder and salt till lentils are cooked yet firm.
  2. Grind coconut, cumin seeds and red chillies to thick paste. Keep aside.
  3. Heat cooked vegetables with little water. Bring to boil.
  4. Add the coconut paste and curry leaves, and allow to the mixture to cook for 2-3 minutes. Mix well till vegetables are coated.
  5. Temper the vegetable with hot oil, fried mustard seeds, urad dal and red chilli.
  6. Serve Podavalangai Kootu with rice and sambhar.

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