Recipe for Pudalangai Paal Kootu made with snake gourd and toor dal. Easy everyday lentil recipe. The addition of milk gives a very nice creamy taste.
I am not a milk person. I do not like milk. I do not like yogurt too! Milk in coffee is fine. But plain milk and yogurt – no way!!!! Yeah – Please do not judge me. I come from a family that loves milk and yogurt. So, when someone tells my mom, how come Suguna turned out to be like that? She says Suguna is an Aurangzeb. Just ignore her. There is this “theory” that Aurangzeb put his father Shahjahan in jail for building Taj Mahal. He was mad at him for wasting money and resources. So, basically he could not appreciate the art and architecture and all the good things in Taj Mahal.  A person who cannot see the good thing gets coined in my family as “Aurangzeb”. I am the Aurangzeb in the family. I never appreciate curries in which milk or yogurt is added. I am still the same but my husband loves loves the addition of dairy in curries. I have never had leftovers with this paal kootu. Do give it a try. Here is how to do pudalangai paal kootu.
Boil Vegetable
Boil the snake gourd – pudalangai until tender but firm. Set aside. I boiled my snake gourd with 1/4 cup of water in a pressure cooker for exactly 2 whistles. I immediately released the pressure manually after the two whistles. Letting the steam settle on its own makes the gourd to a mush.
Masala Paste
Make a paste of coconut, green chillies and cumin seeds. Grind the ingredients with 1/4 cup of water to a smooth paste. Set aside.
Simmer Curry
Heat a pan and add in the cooked snake gourd, the ground coconut paste and cooked toor dal. Add in the salt. Let it simmer for a couple of minutes. Add in the milk and boil for a minute more. Remove from heat and set aside.
Tadka
Heat coconut oil in a pan until hot. Add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Immediately add it to the curry.
Tip on adding tadka to curry:
If you are going to serve the curry later, do the tadka just before serving. The curry will be so aromatic    (or)
After adding the tadka, do not mix the curry. Let the tadka just float on top. Mix it just before serving.
Serve with hot rice.
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Pudalangai Paal Kootu – Snake Gourd Milk Curry
Recipe for Pudalangai Paal Kootu made with snake gourd and toor dal. Easy everyday lentil recipe. The addition of milk gives a very nice creamy taste.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
Main Ingredients
- 1 cup chopped snake gourd – pudalangai
- 1/2 cup cooked toor dal
- 1/2 cup boiled cow milk
- 3/4 teaspoon salt
For the Masala Paste
- 1/4 cup fresh shredded coconut
- 1/2 teaspoon cumin seeds
- 2 green chillies
For the Tadka
- 1 teaspoon coconut oil
- 1/4 teaspoon mustard seeds
- 3–4 dry red chillies (i used gundu chillies)
Instructions
- Boil the snake gourd – pudalangai until tender but firm. Set aside.
- Make a paste of coconut, green chillies and cumin seeds. Grind the ingredients with 1/4 cup of water to a smooth paste. Set aside.
- Heat a pan and add in the cooked snake gourd, the ground coconut paste and cooked toor dal. Add in the salt. Let it simmer for a couple of minutes. Add in the milk and boil for a minute more. Remove from heat and set aside.
- Heat coconut oil in a pan until hot. Add in the mustard seeds and dried red chillies. Let the mustard seeds splutter. Immediately add it to the curry.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Tamilnadu
I mostly refer to your recipe Suguna. Because it suits my taste. Thanks
Thank you so much!
The best ever kootu I have ever made 🙂 As always a big fan of yours and Thanks to you for giving us such wonderful recipes!
Thank you !
A great site, Thank you.
Hi
Since milk is getting added will it be good enough if prepared mornign itself for lunch box?
It should be good for 4 hours
Dear sugu sis.,
Vanakkam..another delicious koottu version..made this for lunch. Simply superb… finger licking good. Thank you deary. Keep going…..
Thank you so much!
Hi, I tried this recipe yesterday but with yellow mung dal. Very tasty!
But two questions: Is the dal supposed to be visible or completely mashed? Second, your pic looks like there’s a lot of milk gravy…is it like rasam consistency?
Thanks,
Manju
The dal needs to be mashed. Its not a thin gravy. Its a thick gravy.
Thanks…that is helpful!!!
Manju
Hello mam,
I know you will be very glad about the feedback you receive… Include mine as well…your are doing such an Amazing job… Excellent.. I have a small request.. Could you please add some porridge recipes and baby food in your blog… I get them in many other blogs…but I feel satisfied and confidently try them only if it is in kannama cooks 🙂 kudos to you.
Lots of love
Pradeepa
Thank you so much Pradeepa. Means a lot. Will definitely add.
Dear Suguna,after each recipe success most of them say thank God but I say thanks Suguna in my mind.I have never even set foot in a kitchen before marriage and now thanks to you I can cook like a pro.Thank you for the selflessness in sharing so many of your recipes.God bless you!
Thank you.
Nice Mam…