Spicy Vegetable Gravy is a chettinad style Masala Kootu liked even by kids who refuse to take vegetables. Pudalangai masala kootu is a delicious & aromatic gravy may be served as a side for rice, poori or roti. It goes well with rice and sambar, rasam or any other kuzhambu.
Health Benefits: Snake gourds have cooling effects on our body and also helps producing body fluid. As it keeps our body hydrated, ideally it can be taken during summer and may be avoided during monsoon.
Here I have prepared masala kootu using snake gourd and can be made with other similar vegetables also. The recipe for pudalangai masala kootu is as below:
Cooking Time: 30 min
- Snake gourd (pudalangai) – 3 pieces (each one foot length)
- Cooked green gram – 1/4 cup
- Cooked black eyed peas (kaaramani or thatta payaru) – 1/4 cup
- Salt – 3/4 tsp
- Coconut oil – 1 tsp
- Fennel seeds – 1/4 tsp
- Onion – 1 No
- Tomato – 2 Nos.
- Green chillies – 2 Nos.
- Red chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Coconut – 4 pieces (each 1″)
- Coconut oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Curry leaves – 1 sprig
- Red chilli – 1 No.
Mise en place:
- Wash gourd and scrape off its snowy top layer.
- Half them vertically and remove its soft fibers & seeds.
- Cut them into strips & chop the strips into cubes as shown in the images below.
- Steam them in a steamer until they cooked soft and keep aside.
Preparing masala: Please refer the ingredients listed under “For Masala”
- Chop onion & tomatoes into large cubes.
- Chop green chillies & coconut pieces into 1/2 inch pieces.
- Heat a pan with oil and add fennel seeds.
- Add chopped onion & green chillies until onion turns translucent.
- Add red chilli powder & turmeric powder and saute for 10 sec.
- Add chopped tomatoes & saute till they turn mushy.
- Remove from flame and keep aside till it reaches room temperature.
- In a mixer-grinder jar add coconut, sauteed onion & tomatoes and grind into a smooth paste by adding little water.
- Heat a pan with steamed vegetable in low flame.
- Add cooked green gram and mix well.
- Add masala paste and mix well.
- Add salt & hot water* to get the required consistency and cook in medium flame.
- Add cooked black eyed peas and bring to a final boil.
- Add tempering after turning off the heat.
- Serve hot with rice, poori or roti.
* You can use left-over hot water while steaming vegetables (or while pressure cooking lentils).
- Masala kootu may be prepared with other vegetables like ash gourd (vellai poosani), pumpkin (manjal poosani), ridge gourd (peerkangai), bottle gourd (suraikai), chayote (chow-chow), cucumber (vellari), or cabbage (muttakose).
- You can use Bengal gram (kadalai paruppu), or any dried legumes (payaru) or fresh beans like peas, double beans, butter beans, soya beans, etc. instead of karamani.
- I have pressure cooked green gram lentils & black eyed beans with little salt separately.
- I used green chillies for flavor, red chilli powder for color; if you want you may just use any one of them.