Pudalangai Poricha Kootu

புடலங்காய் பொரிச்ச கூட்டு

  1. Pudalangai ( Snake gourd) - 3-4 ( if small variety or 1 if long variety)
  2. Drumstick pieces  - a few (optional)
  3. Toor Dal cooked 1/2 to 1 cup
  4. Urad dal 2 teaspoon
  5. Grated coconut 2 teaspoon
  6. Red Chilli 4
  7. Hing a pinch
  8. Mustard seeds 1 teaspoon
  9. Curry Leaves a few
  10. Salt to taste
  1. Cut the pudal into small pieces. ( Slit the vegetable vertically into 4 pieces and cut them into even pieces)
  2. Boil the cut pudalangai in a kadai with closed lid. ( do not boil for long that the vegetable becomes soft)
  3. Using a few drops of oil and roast the urad dal,chilli till the dal turns to golden brown.
  4. Grind the above along with coconut.
  5. In a suitable vessel add this mixture to the boiled pudalangai.
  6. Add dal, dal water and cook till the raw smell of the ground dal and the chilli disappears.
  7. Season with mustard seeds and serve hot.
You can use the same procedure for preparing poricha kootu using 'Kothavarankai' ( cluster beans), 'Avarakkai' ( flat beans). But  use one tomato for the kothavarangai poricha kootu.