Gourds are groups of vegetables that include, but not limited to pumpkin, squash, and cucumbers. The gourds may be hard or soft-shelled with seeds in most of them. The gourds are commonly found in South and South-East Asian countries and have an important place in Indian cooking. They are so versatile that it gives immense flavor when they either steamed or sauteed or fried. Most of the gourds have a large water content in them and are rich in fiber. In South-Indian cooking, gourds are usually cooked with lentils and a coconut paste to make kootu varieties. They are usually paired up with spicy curry-like vathal kuzhambu or puli kulambu . The mild kootu is itself a flavor bomb. Growing up in India, I have tasted most of the gourds. However, the place where we live does not have all the gourds at the same time. One such is this snake gourd, which is often available only in the early spring season. Whenever I see them, I make sure to grab and use them completely including its pith for chutneys. Snake Gourd is long or short and tastes great when combined with chana dal or kadala paruppu. Though this kootu is a common dish, it is a must-try one with any spicy curry or just by itself with some hot rice and ghee along with appalams/ papads.
Ingredients
- Main Ingredients
- Tempering
Instructions
- Clean and soak the chana dal in water for an hour. Wash and chop the snake gourd into small cubes. Sprinkle little salt and set aside for 15 mins.
- Pressure cook chana dal for 3 whistles. Make sure it is cooked but does not turn mushy. We should be able to see them separately.
- Meanwhile, squeeze out the water from the snake gourd and boil them until they are 3/4th done. Add in the cooked dal to it.
- Make a smooth paste of coconut- cumin and green chili using the mixer. Add this paste to the snake gourd- dal mixture. Now add a pinch of turmeric powder and season with salt. Cook covered for about 10 mins until they all are combined.
- Heat coconut oil and make seasoning with mustard seeds, urad dal, finely chopped small onions, and curry leaves. Transfer this to the kootu. You can also season with vadagam if you have them in hand. Switch off the stove and serve hot with any spicy curry of your choice. Notes:
Notes
- It is optional to peel off the skin of the snake gourd, especially when you get a matured variety which takes more time to cook. However, I did not do that as I got the young variety that gets cooked quickly.
- Make sure the chana dal does not turn mushy. Soaking makes it easy to cook. You can skip it and try giving one more whistle if your time does not permit soaking them.