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!
Watch video:
Snake Gourd Kootu | Snake Gourd Recipes
Ingredients
- Snakegourd cubes- 2 cups
- Pigeon pea lentil(toor dal)- 1/4 cup
- Tamarind- Marble sized
- Salt- 1.5 tsp
To grind
- Fresh grated coconut-1/2 cup
- Cumin seeds- 1/2 tsp
- Green chillies-2 nos.
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Soak tamarind in quarter cup of water for 10 minutes and extract it's juice discarding the residue.
- Pressure cook pigeon pea lentil till mushy for 3 whistles and keep it aside.
Method
- Heat a pan adding all the seasoning ingredients in the order mentioned, let the mustard seeds pop up and then include the snakegourd cubes. Saute for a while.
- Include tamarind juice and some water. Let the snakegourd cubes cook till soft.
- Meanwhile grind grated coconut, green chillies and cumin seeds to fine paste. Add water as required.
- Ensure snakegourd cubes are cooked well and include ground paste as well as cooked toor dal. Combine everything together adding water as per the desired consistency. Finally add salt and bring it to boil.
- Snake gourd kootu /curry is ready. Serve it as side dish with rice. It's yummy.
Notes
- You can pressure cook snakegourd cubes too, in that case add seasoning at the end.
- Snake gourd cubes should not be cooked till mushy, as the veggie is very soft gets cooked very fast.
- If you prefer, you can increase the quantity of toor dal and reduce grated coconut. This combination also gives a unique taste.
Thank you.
I am eagerly looking for a recipie of ‘uddina hittu’ which is prepared by Udupi Brahmins which is relished with raw coconut oil and ‘majjige menasu’ as an accomplishment for rice.
Can you post it.
Vidya, the recipe you are looking for has been already posted. Please check https://udupi-recipes.com/2014/05/uddina-hittu-udnittu-recipe.html
Thank you so much.
Tried thus recipe, tasted good . Thanks 🙂
I tried this recipe.. Tastes yummy..thanks for sharing
Very good recipe. Not a drop was leftover! Licked clean!! Thank you!
I just made this and it came out very well…thank you for sharing this simple yet delicious recipe.