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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



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
  • 34 dry red chillies (i used gundu chillies)


  1. Boil the snake gourd – pudalangai until tender but firm. Set aside.
  2. 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.
  3. 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.
  4. 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Curry
  • Cuisine: Tamilnadu
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