Snake Gourd Kootu Recipe – Authentic South Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Kootu Recipe – Authentic South Indian Vegetable Curry

Introduction

There’s something so comforting about a simple, home-style South Indian meal, isn’t there? And for me, that often means a steaming plate of rice with a flavorful kootu. Today, I’m sharing my family’s recipe for Snake Gourd Kootu – a dish that’s both healthy and incredibly delicious. I first made this when I was just starting to learn to cook, and it quickly became a staple in our home. It’s surprisingly easy to make, and the flavors are just spot on.

Why You’ll Love This Recipe

This Snake Gourd Kootu is more than just a vegetable curry. It’s a taste of South India, packed with warming spices and a lovely, slightly creamy texture. It’s a fantastic way to get your daily dose of veggies, and it pairs beautifully with rice, roti, or even a simple dosa. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delightful kootu:

• 1 Snake gourd
• 2 Ripe tomatoes
• 1 Big onion
• 1 inch Ginger
• 10 Garlic cloves
• Few Curry leaves
• ?? tsp Turmeric powder (about 1/2 tsp)
• 1 tsp Sambar powder
• ?? tsp Coriander powder (about 1 tsp)
• 2 tsp Ghee
• ?? tsp Mustard seeds (about 1/2 tsp)
• 1 tsp Urad dal (split black lentils)
• ?? tsp Cumin seeds (about 1/2 tsp)
• ?? tsp Hing (asafoetida – a pinch)
• 1 Red chilli
• Water (as needed)
• Coriander leaves for garnish

Ingredient Notes

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

Snake Gourd: Varieties and Selection

Snake gourd, also known as padwal, comes in different varieties. Look for firm, slender gourds with a smooth, green skin. Avoid those with blemishes or soft spots.

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is the heart of this kootu. You can use store-bought, but homemade is always best! Every family has their own secret recipe, so feel free to use your favorite. If you’re buying, look for a good quality sambar powder that isn’t too old.

Turmeric Powder: Quality and Benefits

Turmeric isn’t just for color; it’s packed with health benefits! Opt for a vibrant, fragrant turmeric powder. A little goes a long way.

Hing (Asafoetida): Usage and Substitutes

Hing has a pungent smell, but it adds a wonderful depth of flavor. Use it sparingly! If you don’t have hing, you can skip it, but it really does elevate the dish. A tiny pinch is all you need.

Ghee: Traditional vs. Clarified Butter

Ghee is traditional, and it adds a lovely richness. You can use clarified butter as a substitute, but ghee has a unique flavor that’s hard to replicate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your veggies. Peel and finely chop the snake gourd. Finely chop the onion, tomato, garlic, and ginger too.
2. Now, into your pressure cooker goes the chopped snake gourd, onion, tomato, garlic, ginger, sambar powder, turmeric powder, coriander powder, salt, and enough water to cover the vegetables.
3. Close the pressure cooker and cook on high heat for 2 whistles. Then, let the pressure release naturally – don’t rush it!
4. Once the pressure is released, carefully open the cooker. Drain any excess water (but save it – you might need it later!). Then, coarsely mash the cooked mixture. If it’s too thick, add a little of the reserved water to get your desired consistency.
5. Time for the tempering! Heat the ghee in a separate pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, cumin seeds, red chilli, curry leaves, and hing. Fry for a few seconds until fragrant.
6. Pour this beautiful tempering over the mashed kootu. Give it a good stir and boil briefly if it seems too watery.
7. Finally, garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcook the snake gourd – you want it to be tender but still hold its shape a little.
• Adjust the amount of sambar powder to your spice preference.
• The tempering is key! Don’t skip it – it adds so much flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil. Coconut oil works particularly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more red chillies for a spicier kootu, or omit them altogether for a milder flavor.
• Festival Adaptations (Onam, Pongal): Kootu is a traditional part of Onam and Pongal feasts. You can add a little coconut milk for extra richness during these celebrations. My grandmother always did!

Serving Suggestions

This kootu is best served warm with steamed rice and a dollop of ghee. It also goes wonderfully with roti, paratha, or even a simple dosa. A side of papadum adds a nice crunch.

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kootu and where does it originate from?

Kootu is a popular South Indian dish made with vegetables, lentils, and spices. It originates from Tamil Nadu and is a staple in many South Indian households.

Can I use a different gourd instead of snake gourd?

Yes, you can! Bottle gourd (lauki) or ridge gourd (turai) are good substitutes.

How do I adjust the consistency of the Kootu?

If the kootu is too thick, add a little of the reserved cooking water. If it’s too watery, boil it for a few more minutes to allow some of the liquid to evaporate.

What is the purpose of tempering in Kootu?

Tempering (or tadka) is a crucial step in South Indian cooking. It infuses the dish with aromatic spices and adds a depth of flavor.

Can I make this Kootu ahead of time?

Yes, you can! You can prepare the kootu up to a day in advance. Just reheat it gently before serving. The flavors actually develop even more overnight!