Snake Gourd Kootu-A South Indian Lunch

Snake Guard Kootu

Snake Gourd kootu is an authentic Tanjore Cuisine dish. Given the fertile delta basin of Tanjore, Gourd variety like Snake Gourd, Ash Gourd, bitter gourd and pumpkin can be found invariably in every house. These are made as either as curry or as Kootu.

Until a few years back, I never used to make good kootu. Kootu has right consistency only when it is dominated by vegetable. If Dal dominates, then it would look a paste. Though it is a very simple dish, I never used to get the right texture.

Then my mami who is an expert taught me how to do this. The trick is in coarse grinding of the masala and cooking moong dal with right amount of water, and of course cooking of vegetable correctly. I had detailed below the tips and specific instructions in detail. Try this and do let me know your feedback.

Snake Gourd Kootu
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Snake Gaurd Kootu


Course: Kootu, Main Course
Cuisine: Indian
Ingredients
  • 1 Nos Snake Guard Long
  • 1 Tsp Salt
  • 4 Tbsp Split yellow moong dal
  • 1 pinch Turmeric
For Masala
  • 1 Tsp Coriander seeds
  • 1 Tsp Whole Urad dal
  • 2 Pieces Whole red chilli
  • 4 nos Peppercorn
  • 1/2 Tsp Cumin seeds/Jeera
  • 3 Tablespoon Coconut Shredded/Pieces
  • 1 Tsp Oil
To Temper
  • 1 Tbsp Oil
  • 1/2 Tsp Mustard
  • 1/2 Tsp Cumin seeds/Jeera
  • 1/2 Tsp Split urad dal
  • 1 Spring Curry leaves
Instructions
  1. Slit Snake gourd length wise and remove only the seeds. Preserve the tiny thread like part that surround the seeds. These thread like parts yield sweetness to the dish and hence collect them. Cut the snake gourd finely.

  2. Cook moong dal with little water and a pinch of turmeric. Mash and keep aside.

  3. Cook the cut snake gourd with added salt in a covered vessel till gourd is done. Ensure that you are not overcooking the vegetable.

  4. In a kadai, add a spoon oil. When oil becomes hot, add urad dal, coriander seeds, Chilli and pepper corn and fry in a low flame till dal turns golden. Switch off and add Jeera and coconut. Transfer them to a container and grind into a coarse paste. Your masala paste is ready.

  5. Add the cooked vegetable, mashed dal and masala paste. Bring to boil in low flame.  Your kootu is ready

  6. In a kadai, heat oil and temper the items given above. Add the temper to the prepared above. Enjoy the dish with Sambar or Rasam. I can eat it as such with rice.

Snake Gourd Kootu – Step by step pictures

1. Cook moong dal with little water and a pinch of turmeric. Then mash it well and keep aside.

2. Slit Snake gourd length wise and remove only the seeds. Preserve the tiny thread like part that surround the seeds as these thread like parts yield sweetness to the dish.  Hence collect them and also cut the snake gourd finely.Snake Gourd Kootu

3. In medium flame cook the cut snake gourd with added salt and few tablespoon of water in a covered vessel till gourd is done. Ensure that you are not overcooking the vegetable. Gourd itself will leave water. It cooks very fast. Mine took about 5 minutes when covered.

4. In a kadai, add a spoon oil. When oil becomes hot, add urad dal, coriander seeds, Chilli and pepper corn and fry in a low flame till dal turns golden. Switch off and add Jeera and coconut. Transfer them to a container and grind into a coarse paste and your masala paste is ready.Snake Gourd Kootu

5. Add the cooked vegetable, mashed dal and masala paste. Bring to boil in low flame allowing the ingredients to blend well.  Snake Gourd Kootu

6. In a kadai, heat oil and temper the items given above. Add the temper to the prepared above. Enjoy the dish with Sambar or Rasam. I can eat it as such with rice.

Related: Did you try Manathakkali Porich kootu with drumstick as secret ingredient. Do try and let me know your feedback

 

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