Spicy Vegetable Gravy is a chettinad style Masala Kootu prepared with snake gourd. Snake gourds have cooling effects on our body and it helps producing body fluid. So it is much required specially for people living in India where they have long summer.
Pudalangai masala kootu is my favorite dish for being so tasty & aromatic. It can be served as a side for rice, poori & roti. It goes well with rice and sambar, rasam or any kuzhambu.
The recipe for pudalangai masala kootu is as below:
Cooking Time: 30 min
- Snake gourd – 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 image 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 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 used for steaming vegetable (or used for pressure cooking lentils).
- Masala kootu can also be prepared with any other gourd (like vellai poosani, manjal poosani, suraikai), chayote (chow-chow), cucumber (vellari), cabbage (muttakose), or elephant’s foot yam (chaenai).
- You can use whole chickpeas (chana) or split chickpeas (kadalai paruppu) instead of black eyed peas.
- I have pressure cooked split green gram & black eyed bean with little salt in separate containers.
- I used green chillies for flavor, red chilli powder for color; if you want you can just use any one of them.