Snake Gourd Curry Recipe – Authentic Pudalangai with Coconut & Dal

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Curry Recipe – Authentic Pudalangai with Coconut & Dal

Introduction

There’s just something so comforting about a simple South Indian curry, isn’t there? This Snake Gourd Curry, or Pudalangai Kootu as we call it at home, is one of those dishes that instantly feels like a warm hug. I remember my grandmother making this for me when I was little, and the aroma would fill the entire house. It’s a dish that’s both healthy and incredibly flavorful, and I’m so excited to share my version with you! It’s surprisingly easy to make, even if you’re new to Indian cooking.

Why You’ll Love This Recipe

This pudalangai curry is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s packed with nutrients from the snake gourd, dal, and coconut. And most importantly, it’s absolutely delicious! The creamy coconut milk, combined with the subtle sweetness of the snake gourd and a hint of spice, makes for a truly satisfying meal.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 cup chopped snake gourd (pudalangai) – about 150g
• ½ cup cooked toor dal – about 100g
• ½ cup boiled cow milk – 120ml
• ¾ teaspoon salt
• ¼ cup fresh shredded coconut – about 30g
• ½ teaspoon cumin seeds
• 2 green chillies
• 1 teaspoon coconut oil – 15ml
• ¼ teaspoon mustard seeds
• 3-4 dry red chillies

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Snake Gourd (Pudalangai) – Selection & Benefits
Look for firm, bright green snake gourds. Avoid ones that are yellowing or have blemishes. Snake gourd is low in calories and a good source of fiber, vitamins, and minerals. It’s also known for its cooling properties in Ayurveda.

Toor Dal – The Protein Powerhouse
Toor dal (split pigeon peas) adds a lovely protein boost to this curry. You can use pre-cooked toor dal to save time, or cook it from scratch. About ½ cup of dry toor dal will yield 1 ½ cups cooked.

Coconut – Fresh vs. Dried & Regional Variations
Freshly grated coconut is always best, if you can get it! But unsweetened desiccated coconut works well too. In some regions of South India, they even use coconut milk instead of shredded coconut for an extra creamy texture.

Green Chillies – Adjusting the Spice Level
I use 2 green chillies for a mild-medium spice level. Feel free to adjust the quantity based on your preference. You can also remove the seeds for less heat.

Coconut Oil – Traditional South Indian Flavor
Coconut oil is the traditional choice for South Indian cooking, and it really adds to the authentic flavor. If you don’t have it, you can substitute with vegetable oil, but the taste won’t be quite the same.

Mustard Seeds & Dry Red Chillies – The Tempering Magic
The tempering (or tadka) is crucial for adding a burst of flavor. Don’t skip it! Make sure the oil is hot before adding the mustard seeds, or they won’t splutter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the snake gourd. Place the chopped snake gourd in a pressure cooker with ¼ cup of water. Pressure cook for 2 whistles. Immediately release the pressure to keep the gourd from getting mushy.
2. While the snake gourd is cooking, let’s make the coconut paste. In a blender, combine the shredded coconut, green chillies, and cumin seeds with ¼ cup of water. Grind into a smooth paste.
3. Now, in a pan, combine the cooked snake gourd, coconut paste, cooked toor dal, and salt. Simmer for 2-3 minutes, allowing the flavors to meld together.
4. Gently pour in the boiled milk and stir. Simmer for another minute. Then, remove the pan from the heat.
5. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and dry red chillies. Let the mustard seeds splutter – this is important!
6. Finally, pour the hot tempering over the curry. Give it a gentle mix just before serving to preserve that lovely aroma.

Expert Tips

A few little secrets to make this curry even better:

Achieving the Perfect Texture
Don’t overcook the snake gourd! It should be tender but still have a slight bite. Releasing the pressure immediately after 2 whistles is key.

Balancing Flavors – Salt & Spice
Taste as you go! Adjust the salt and spice levels to your liking. A pinch of turmeric powder can also add a nice color and flavor.

Preventing Discoloration
Snake gourd can sometimes discolor when cooked. Adding a squeeze of lemon juice at the end can help prevent this.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
Simply substitute the cow’s milk with coconut milk or any other plant-based milk.

Gluten-Free Confirmation
This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Spicy
Adjust the number of green chillies or add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!

Festival Adaptations – Special Occasions
During festivals, some families add a small amount of jaggery (gur) for a touch of sweetness.

Serving Suggestions

This Snake Gourd Curry is best served hot with steamed rice. It also pairs beautifully with a side of papadums (Indian crispy wafers) and a dollop of yogurt. It’s a complete and satisfying meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Snake Gourd and is it healthy?
Snake gourd is a long, slender vegetable with a slightly sweet taste. It’s incredibly healthy, being low in calories and rich in fiber, vitamins, and minerals.

Can I use a different type of dal in this recipe?
While toor dal is traditional, you can experiment with other dals like moong dal (split yellow lentils) or masoor dal (red lentils).

How can I adjust the thickness of the curry?
If you prefer a thicker curry, simmer it for a longer time to allow some of the liquid to evaporate. You can also add a teaspoon of besan (gram flour) mixed with a little water.

Can this curry be made ahead of time?
You can prepare the curry up to the tempering stage and store it in the refrigerator. Add the tempering just before serving for the best flavor.

What is the best way to store leftover snake gourd curry?
Store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before enjoying.