Pudalangai Kootu Recipe
An Overview On Pudalangai Kootu Recipe :
Pudalangai kootu is a lentil based vegetable curry and it is famous in South India. Next to sambhar, kootu is the most cherished accompaniment for any South Indian meal. It is a simple dish that tastes awesome with hot rice and ghee, with a bite of papad.
There are quite a few varieties of pudalangai kootu and the popular one is this poricha kootu. Here, the pudalangai is mixed up with split moong dhal and spruced up with coconut paste and other spices. It tastes delicious with puli kuzhambu and kara kuzhambu, where the non-spicy kootu combines with the tangy puli kuzhambu or the spicy kara kuzhambu to give a tantalizing effect to your taste buds ultimately. If you want your lunch to be exclusively dhal and vegetable based, then this pudalangai kootu is the best choice as it comes with a lot of nutrients and minerals.
Pudalangai is much included in the Indian cuisine as it holds myriad health benefits. It has been used widely since ancient times and it is one of the treasured vegetable in Ayurveda. As it has high water content, it gives cooling effect to the body. It helps in recovering from fever, jaundice and diabetes. It is rich in vitamin A,B6,C, and E. Moreover, pudalangai juice is used to remove dandruff and rectifies baldness. It is rich in antioxidants and has anti-inflammatory properties and relieves acidity. It helps in weight loss and complements Ketogenic diet. As it rejuvenates skin texture, it is a superfood that can be taken on a regular basis to get a glowing skin. It also prevents respiratory and diabetic problems. Though it is loaded with such a lot of beneficial factors, it is seldom known by many. Let us include this miracle vegetable in our regular diet and enjoy its benefits to the fullest.
Here is the method to make pudalangai kootu in an easy way
Ingredients Required To Make Pudalangai Kootu Recipe
How To Make Pudalangai Kootu Recipe
Wash and clean the pudalangai and silt it into two halves diagonally. Just take one half and invert it on your chopper board. Make thin curved semi-circled slices out of it. Similarly do with the other half.
Add the grated coconut, jeera seeds, green chilies and coriander powder to a blender and make a coarse paste out of it by adding a little water.
Note: Do not remove the seeds and the pulp present inside the pudalangai as they are edible and has health benefits too.
Place a wok in the stove and add two cups of water. Boil the sliced pudalangai and semi- cook the vegetable with a little salt.
Add the measured quantities of split moong dhal with two cups of water in vessel and place it inside a cooker.
Similarly, tip in a table spoon of chana dhal in a small cup and sprinkle a little water just enough to soak them and place it over the moong dhal. Pressure cook it for 3-4 whistles until the moong dhal becomes soft and mushy.
The chana dhal must have cooked up well but not mushy. It should be firm and non-sticky.
Place the wok again and pour in a tablespoon of sesame oil.
When it is heated, tip in a teaspoon of mustard seeds along with jeera seeds.
When they splutter, add some broken urad dhal followed by a bit of asafetida.
Throw in two roughly torn dried red chili into it.
Finally toss over some fresh curry leaves and let it sizzle too.
Now lower the flame and blend in the coconut paste into the wok.
Stir for a while and drop in the semi boiled pudalangai slices.
Sprinkle the required salt and stir well.
Add a quarter teaspoon of turmeric powder with a gentle stir and let it cook for one or two minutes.
Subsequently blend in the mashed moong dhal with a small cup of water.
At last, add the boiled chana dhal and stir in.
Add a little more water if necessary and pop the lid on.
Let it cook for five to eight minutes approximately.
When it reaches the required consistency and turns aromatic, turn off the stove.
Garnish it with some roasted curry leaves and serve hot with rice, rasam and coconut thuvayal.
Tips And Tricks To Make Delicious Pudalangai Kootu Recipe
- Choose fresh and tender pudalangais to get the best result.
- Instead of split yellow moong dhal you can also use tuvar dhal. Both tastes delicious and are nutritious. We use moong dhal here as it gives a mushy texture for the pudalangai kootu which makes it more palatable.
- Tender pudalangais barely have seeds in them. So you can just add the pulp.
- Pudalangai kootu also pairs well with chapathi or roti.
- In case, if you want to thicken the kootu, you can mix half a teaspoon of rice flour in water and add it to the kootu at the final stage.
- Relish this pudalangai kootu with any type of Indian meal along with a cup of chilled butter milk.
Ingredients
Directions
Wash and clean the pudalangai and silt it into two halves diagonally. Just take one half and invert it on your chopper board. Make thin curved semi-circled slices out of it. Similarly do with the other half.
Add the grated coconut, jeera seeds, green chilies and coriander powder to a blender and make a coarse paste out of it by adding a little water.
Note: Do not remove the seeds and the pulp present inside the pudalangai as they are edible and has health benefits too.
Place a wok in the stove and add two cups of water. Boil the sliced pudalangai and semi- cook the vegetable with a little salt.
Add the measured quantities of split moong dhal with two cups of water in vessel and place it inside a cooker.
Similarly, tip in a table spoon of chana dhal in a small cup and sprinkle a little water just enough to soak them and place it over the moong dhal. Pressure cook it for 3-4 whistles until the moong dhal becomes soft and mushy.
The chana dhal must have cooked up well but not mushy. It should be firm and non-sticky.
Place the wok again and pour in a tablespoon of sesame oil.
When it is heated, tip in a teaspoon of mustard seeds along with jeera seeds.
When they splutter, add some broken urad dhal followed by a bit of asafetida.
Throw in two roughly torn dried red chili into it.
Finally toss over some fresh curry leaves and let it sizzle too.
Now lower the flame and blend in the coconut paste into the wok.
Stir for a while and drop in the semi boiled pudalangai slices.
Sprinkle the required salt and stir well.
Add a quarter teaspoon of turmeric powder with a gentle stir and let it cook for one or two minutes.
Subsequently blend in the mashed moong dhal with a small cup of water.
At last, add the boiled chana dhal and stir in.
Add a little more water if necessary and pop the lid on.
Let it cook for five to eight minutes approximately.
When it reaches the required consistency and turns aromatic, turn off the stove.
Garnish it with some roasted curry leaves and serve hot with rice, rasam and coconut thuvayal.
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