Snakegourd Kootu & Coconut Thogaiyal – South Indian Home Style Lunch

Step 1: Prepare Dal for Kootu

Combine 1/4 cup soaked split yellow moong dal and 2 tablespoons soaked channa dal in a bowl. Add a pinch of turmeric powder and 1 green chili. Add enough water to cover the dals. Place this bowl along with 1 cup of rice (with water) into a pressure cooker.

Step 2: Pressure Cook Dal and Rice

Close the pressure cooker and cook for 3 whistles. Once cooked, switch off the flame and allow the pressure to release naturally. The moong dal should be very well cooked, and the channa dal should be cooked but retain its shape.

Step 3: Chop Snakegourd

Wash the snakegourd thoroughly. Cut it into pieces and then chop them into small, bite-sized pieces. If the seeds are very hard, remove them, but tender seeds can be included.

Step 4: Prepare Kootu Masala Paste

In a blender jar, combine 4 tablespoons of fresh grated coconut, 2 green chilies, and 1 teaspoon of cumin seeds. Grind it into a slightly coarse paste, adding a little water if necessary.

Step 5: Cook Snakegourd

In a pan, add about 1 cup of water and the chopped snakegourd. Add a pinch of turmeric powder and salt to taste. Allow it to cook until the vegetable is soft.

Step 6: Roast Ingredients for Thogaiyal

Heat 2 teaspoons of oil in a pan. Add 4 tablespoons of urad dal and roast until it turns a lovely golden brown. Then add 4 dry red chilies, 1 cube of asafoetida (hing), and a small piece of tamarind. Continue to fry everything together for a minute.

Step 7: Grind Thogaiyal Paste

Switch off the flame and add 1/2 cup of fresh grated coconut to the hot pan, mixing it well. Transfer the roasted ingredients to a blender jar. Allow it to cool slightly. Add salt to taste and a very small amount of water. Grind it into a thick, slightly coarse paste.

Step 8: Temper Thogaiyal

Heat 1 teaspoon of oil in a small pan. Add 1/4 teaspoon of mustard seeds and 1/2 teaspoon of urad dal. Once the mustard seeds splutter and the urad dal turns golden, add 1 dry red chili. Pour this tempering over the ground coconut thogaiyal.

Step 9: Combine Kootu Ingredients

Once the snakegourd is soft, add the cooked dal from the pressure cooker to the pan. Mix well. Then add the ground coconut-green chili-cumin masala paste. Let the kootu boil and thicken slightly.

Step 10: Temper Kootu

Heat 1 tablespoon of oil in a separate pan. Add mustard seeds, 1/4 teaspoon urad dal, and 1/4 teaspoon cumin seeds. Once the mustard seeds splutter, add the chopped onion and asafoetida powder. Stir-fry until the onions become translucent. Add a few fresh curry leaves and a pinch of salt (remembering salt was added earlier to the snakegourd). Add 1 chopped ripe tomato and cook until the tomatoes are soft.

Step 11: Finish Kootu

Once the kootu has reached the desired consistency and is boiling well, switch off the flame. Add the prepared onion-tomato tempering to the kootu and mix gently.

Step 12: Serve the Meal

Serve the steaming hot rice with a dollop of ghee, a portion of the Coconut Thogaiyal, and the Snakegourd Kootu. The thogaiyal can be mixed with rice as a first course, and the kootu can be enjoyed as a side dish or mixed with rice.

• Ensure the snakegourd is tender; if the seeds are hard, remove them.

• For the thogaiyal, grind with minimal water to achieve a thick, coarse paste.

• The kootu can also be enjoyed with chapatis.

• Serve the thogaiyal with idli molaga podi for a different taste.