Podalangai (snake guord) Poricha Kootu

This is one more kind of kootu from the Iyer cuisine. Like any other type, this is also rich in proteins from dal and the nutrition from the veg used. With these kind of dishes, you can enjoy the full advantage of the veg, without any loss of nutrients resulting from frying in oil. Check another recipe for kootu(molagootal) here. Ironically molagootal (molagu or milagu means pepper in tamil) doesn't have pepper while poricha kootu has the flavour of pepper imbibed. This makes poricha kootu spicier than its counterpart. In my humble opinion, podalangai tastes better when made as poricha kootu. So normally I make use of it for this recipe. You can also make use of chow-chow or a mix of veg like carrot, beans, avaraikkai (flat beans), raw plantain etc. to make this delicacy.

Ingredients:

Podalangai (snake guord) - 2 cups
Moong dhall - 1/2 cup
Thoor dhall - 1 tablespoon
Turmeric a pinch
Salt to taste
For paste:
Urad dhall - 3 tsp
Channa dhall - 1 tsp
Dry red chillies - 2
Grated coconut - 1 tablespoon
Pepper - 1 tsp
Cumin - 1 tsp
Oil - 1 tsp
For seasoning:
Coconut oil - 1 tsp
Mustard - 2 tsp
Red chilli - half or 1
Urad dhall - 1/2 tsp
Hing - a pinch
Curry leaves - a few

Method:
1.Pressure cook the veg and dhall with a little water and turmeric(optional) for 2 whistles.
2. For paste: Heat oil , add urad dhall & red chillies. Fry till the dhall turns light brown. Add pepper, jeera and coconut. Fry everything till the coconut becomes dry. Cool and grind into a fine paste.

3. Mix the ground paste with the boiled veg. Add a little water if it is very thick. Heat this till frothy.
4. Heat the coconut oil, add urad dhall, mustard & red chilli. When the mustard pops, switch off the gas and add the curry leaves, hing. Pour over the prepared kootu.

Tastes great with rice and papad. I love to have this with rice & lemon pickle.