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.
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.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.