This recipe of snakegourd kootu is inspired by a cookery show that I watch as an obsessive foodie. I don’t usually try my hands on each and every recipe that is been telecast on the show. However some recipes simply attract me, fascinate me to the point that I end up adapting it to my taste buds and recreate the same at my kitchen. One such trial evolved a yummy rice side dish snake gourd kootu or snake gourd curry which I like to the point that I can’t even think of anything else to say besides “it’s so so soo yummy”.
Snake gourd curry prominently has grated coconut + cumin seeds + pigeon pea lentil (toor dal) and I am trying to really put into words how much my mouth loves this combination of unexpected flavors, crunchy cubes of snake gourd and nutritious food power.
As you can easily predict, being a foodie from the region where coconut is abundantly grown and cooked, I used little more coconut than toor dal that turned snake gourd kootu towards white color. But you can use more toor dal than coconut or in equal quantity which would get the curry towards green. Both taste the way more than you could guess, trust me..
With no overpowering spices competing, snake gourd cubes cooked in cumin flavored coconut paste and toor dal will surely tempt you to eat more. Try this simple and flavorful snake gourd kootu when you feel like eating some light and healthy food and see your taste buds thanking you!