Lunch/dinner Recipes I Indian Vegetarian I Podalangai/Snakegourd Kootu & Thengai Thogayal

split yellow moong dal

🥗Healthier: split red lentils

💰Cheaper: chana dal

Chana dal is more affordable and provides similar protein content.

coconut

🥗Healthier: coconut milk

💰Cheaper: cashews

Cashews can mimic creaminess at a lower cost.

Soak 1/4 cup split yellow moong dal and 2 tablespoons chana dal for 15-20 minutes.

Cook the soaked dal with 1 cup of rice in a pressure cooker with a pinch of turmeric powder and enough water for three whistles.

Wash and chop the snake gourd into pieces, ensuring it's tender.

Chop 1 onion and set aside.

Grind 4 tablespoons of fresh grated coconut with 2 green chilies and 1 teaspoon cumin seeds into a slightly coarse paste.

In a pan, add 1 cup of water and the chopped snake gourd with turmeric powder; cook until soft.

Heat 2 tablespoons of oil in a pan, add 4 dry red chilies and a small piece of tamarind, and fry until golden brown; then switch off the heat and let cool before grinding into a paste.

Add 1/2 cup of fresh grated coconut to the cooled mixture and grind into a thick paste, adding a little water as necessary.

Heat 1 tablespoon of oil in a pan, add 1/4 teaspoon mustard seeds, and 1/2 teaspoon urad dal; fry until golden.

Add the chopped onion and a pinch of salt; cook until the onions are soft.

Add 1 chopped ripe red tomato and cook until soft.

Combine the cooked dal with the cooked snake gourd and the coconut masala; let it boil and thicken.

Add the onion-tomato mixture to the kootu and serve with rice, optionally adding ghee or oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary