South Indian Snake Gourd Kootu

A traditional South Indian dish made with tender snake gourd cooked in a mildly spiced coconut and lentil gravy. This kootu is nutritious, flavorful, and pairs perfectly with steamed rice or chapati.

Steps

1. Rinse toor dal and cook with 1 cup water and turmeric powder until soft (pressure cook for 2 whistles). 2. In a pan, add chopped snake gourd, green chili, grated ginger, salt, and a little water. Cook until the gourd is tender. 3. Grind grated coconut, cumin seeds, and cooked dal into a coarse paste using some water. 4. Add this paste to the cooked snake gourd and simmer for 5 minutes. Adjust consistency with water if needed. 5. Heat oil in a small pan. Add mustard seeds, dry red chili, hing, and curry leaves. Once mustard seeds splutter, pour the tempering over the kootu. 6. Mix well and serve hot with steamed rice or chapati.

Snake gourd - 100g (chopped) Toor dal (pigeon peas) - 2 tbsp Grated coconut - 2 tbsp Green chili - 1 (slit) Ginger - 1/2 inch piece (grated) Cumin seeds - 1/2 tsp Mustard seeds - 1/2 tsp Dry red chili - 1 Curry leaves - 6-8 Turmeric powder - 1/4 tsp Hing (asafoetida) - a pinch Salt - to taste Oil - 1 tsp Water - as needed