Padavalanga / Podalangai Koottu

Padavalanga / Podalangai Koottu is one of my favourite types of koottu. I always say that koottu is the Tamil version of thoran, a staple recipe in Kerala cooked with a variety of vegetables. I make that as often as I make koottu, to balance out the Tamil-Mallu couple that we are. TH doesn't like too much coconut in his food either way, so I compromise by toning it down a bit.

What I Used (Serves 2):

Snake gourd / podalangai / padavalanga - 2 cups, cut into 1" squares
Chana dal / kadala parippu - 1/2 cup
Grated coconut - 1/2 cup
Shallots / small onions / chinna vengayam / ulli - 4 nos
Green chillies - 2 nos
Cumin seeds / jeera / jeerakam - 1 tsp
Turmeric powder - a pinch
Red chilly powder - 1/2 tsp (optional)
Salt - to taste

For tempering:

Mustard seeds - 1/4 tsp
Curry leaves - a few
Shallots - 3 nos, chopped
Oil - 2 tsp

How I Made It:

1. Cook the snake gourd and chana dal in little water until both are soft. This will take about 15-20 mins. I pressure them for 2-3 whistles to make it quicker.

2. Meanwhile, grind the coconut + shallots + green chillies + jeera withvery little water. Set aside.

3. Heat oil in a pan and temper the mustard seeds. Add curry leaves and chopped shallots and fry for a minute.

4. Add the cooked snake gourd - dal mixture to the above and mix well. Add very little water if its too dry. (I added a little too much, as is obvious from the picture!)

5. Now add the ground coconut paste and turmeric + chilly powder. Fry for another about 5 mins. Add salt.

Remove and serve hot with steamed rice and vathal kuzhambu.