Pudalangai Kootu

This is a simple Pudalangai kootu and makes a delicious companion with both rice and chapathi.

Ingredients:

1 Lb or 1/2 kg Pudalangai (snake gourd)(chopped)
1.5 cup grated coconut
2 green chillies
4-5 curry leaves
1/2 tsp cumin seeds
1/2 tsp rice flour
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp oil
Salt to taste

Seasoning:
1/4 tsp mustard seeds
1 or 2 small dry red chilly
4-5 curry leaves

Grind the coconut, green chilly, curry leaves and cumin seeds into a smooth paste. In a pan add 1 cup water to Pudalangai, salt to taste and cook until the snake gourd is cooked(when you cut one of the pieces with a spoon, it cuts easily). Its ok if a little water is left over in the pan after the vegetable is cooked.

Now add turmeric, cumin and rice powder and mix. Add the ground masala and bring it to boil. Cook for 5 mins on medium heat. Remove from the heat.

Take oil in a separate pan and add mustard. When it starts to splutter add red chilli and curry leaves. Fry for a minute and pour this seasoning over the cooked pudalangai kootu.