Snake Gourd Kootu Recipe — Pudalangai Sambar-Style Curry

Pudalangai kootu is a simple, healthy and flavorful snake gourd dal that pairs well with rice and many South Indian gravies such as tamarind-based kuzhambu or rasam. This quick pressure-cooker version is ideal for weekday meals and delivers a comforting, coconut-based kootu.

Why choose snake gourd?

Snake gourd is nutritious and rich in vitamins A, B and C, plus minerals like potassium, magnesium, calcium, iodine and iron. It’s commonly used across Indian cuisines and adds a mild, pleasant texture to dal-based dishes.

Check the vegetable before cooking

Some snake gourds can be bitter. Cut and taste a small piece before cooking. If it tastes bitter, do not use that vegetable for the kootu.

Should I remove the pith?

Yes. Remove the pith before making kootu; the removed pith can be used for thogayal or other preparations.

Which dal is best?

Moong dal (split yellow moong) is my preferred dal for kootu. You can substitute with other dals if you prefer.

Instant Pot / Electric pressure cooker method

If using an Instant Pot, use the “Rice” or “Manual” mode to cook the dal and follow the remaining steps the same way.

Can I skip asafoetida (hing)?

Hing enhances flavor and aids digestion, so I recommend adding it. Use according to your preference.

Best pairings

Pudalangai kootu is a lovely rice accompaniment. It goes well with potato roast, brinjal curry, raw banana roast, as well as tamarind-based kuzhambus and rasams.

Choice of oil

Coconut oil gives the most authentic flavor for this coconut-based kootu, but you can use any cooking oil you prefer.

Adjusting spice

Increase or reduce green chiles and pepper to suit your heat preference.

Pathiya (therapeutic) pudalangai kootu variations

For a simpler, digestive-friendly version:

Skip ground coconut
Use ghee for tempering
Skip green and red chiles, increase black pepper for warmth

Ingredients

Cook

1 snake gourd

1/4 cup moong dal

3/4 cup water

1/4 tsp turmeric water

1/4 tsp sesame oil

To grind

2 tbsp fresh coconut

1 green chilli (adjust to taste)

1/2 tsp cumin seeds

1/4 tsp pepper

To temper

1/2 tbsp coconut oil

1/2 tsp mustard seeds

1 tbsp split urad dal

1 red chilli

Kootu finishing

Required salt

3/4 cup water (additional, if needed)

Asafoetida (a pinch)

Coriander leaves, a few, chopped

How to make pudalangai kootu (step-by-step)

Wash and soak moong dal in enough water for 30 minutes (soaking is optional but helps cook dal faster).
Add coconut, green chilli, pepper and cumin seeds to a blender with a little water. Grind to a smooth paste and keep aside.
Add coconut oil to a pressure cooker and heat on medium flame.
When the oil is hot, add mustard seeds, urad dal and the red chilli. Let them splutter and turn golden.
Add a pinch of asafoetida, mix well, then remove the tempering and keep aside.
Add the cleaned and chopped snake gourd to the cooker and mix.
Add the soaked moong dal, 3/4 cup water, turmeric water and sesame oil. Mix well and pressure cook for 3 whistles; then simmer for 1 minute.
Turn off the stove and allow natural pressure release.
Open the cooker, add required salt, the ground coconut paste and additional water if needed. Mix well.
Cook uncovered for about 5 minutes, stirring occasionally, until the flavors combine and the consistency is to your liking. Kootu will thicken as it cools, so adjust water accordingly.
Add chopped coriander leaves and cook for another 2 minutes.
Finally, add the reserved tempering and an extra pinch of asafoetida if desired. Mix and turn off the stove.

Notes

Always taste a small piece of the snake gourd before cooking to check for bitterness.
Soaking dal is optional but speeds up cooking.
If your snake gourd becomes mushy quickly, avoid pressure cooking it; cook in an open pot instead.
Adjust chilies and pepper according to your spice tolerance.
Kootu thickens over time; add water when reheating to reach the desired consistency.