The one vegetable which is quite easy to grow in our backyard garden is snake gourd/chichinda/ pudalangai, we used to get very long ones in Trivandrum, but in Vietnam and Bangalore the most common ones are very short, soft and soft.
So here, I have made pudalangai kootu using soaked moong dal, little grated coconut and thinly chopped snake gourd or pudalangai.
Ingredients
3 medium sized snake gourd/chichinda
1/2 cup moong dal
1/4 tsp turmeric powder
1 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp urad dal
2 tablespoon grated coconut
1 green chilli
1 red chilli broken/small guntur chillies
salt required
Method
* Wash,deseed and chop the snake gourd into small pieces.
*Soak moong dal i water for about 15 minutes, drain the water, keep aside.
*Make a coarse mixture out of grated coconut and one green chilli in a mixer.
*Preheated pan add coconut oil, mustard seeds,urad dal and red chilli, Wait for the mustard seeds to
crackle,
*Now add soaked moong dal, turmeric powder 1/4 cu water and let it cook for a few minutes, once its bit soft added chopped snake gourd. Mix well.
* Close lid and allow moong dal and snake gourd to cook well, at about 4 minutes, open the lid and gently mix the vegetable. Make sure its not getting burnt at the bottom of the pan.
*Once the snake gourd is tender and moong dal is cooked well add coconut coarse paste, mix well, garnish with curry leaves and serve hot with pepper rasam or sambar and rice.
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