PODULANKA-KADALAI PARAPPU KOOTU (snake gourd- split chickpea dry curry )

INTRODUCTION

INGREDIENTS

Hello Kootu lovers, I am posting another rather different kootu which I hope you would try and like. 

For a family of four 2 servings


Podulanka (snake gourd) 350 gms . 
Kadalai Parappu ( 3 tbsp) 1/4 cup
Jeera Powder 1/2 spoon
Tamarind Juice 1 tbsp
Salt to taste

KOOTU POWDER
Kadalai Parappu (channa dhall) 1 tbsp
Red Chillies 5 to 6 nos. 
Curry leaves 1 sprig
Jeera 1/2 spoon
Coconut grated 1/4 cup. 

TEMPERING
Black Gram Dhall (Ulutham parappu) 1 spoon
Mustard seeds 1/4 spoon
Red Chillies 2 nos.  (broken)
Oil (Groundnut (1  ladleful )

Soak Kadalai parappu 3 hours before the kootu preparation. 

First prepare Kootu powder. This powder is different from the ones you might have used so far. Fry Kadalai Parappu in a little oil till just it starts changing colour. Under no circumstances, it should be even light brown or give off frying smell. Fry green curry leaves and red chillies and jeera along with parappu. Powder them after they are cold along with , jeera and coconut ( grated). 

Select green and very tender Podulanka Cut in long half pieces . Remove seeds and pith. Further cut in semi circular rings of 1/2 cm thickness. Soak in water for ten to fifteen minutes. 

Pat dry soaked Dhall with a clean cloth. Take oil in a kadai , add the temperings. Set on medium flame. When the mustard seeds start popping, add black gram dhall would have turned slight brown. . Now add Podulanka first and saute for four minutes at the most. This would release the water from podulanka.  Now add Kadalai parappu and saute for two to three minutes Now add a spoon of Tamarind juice and salt. Mix thoroughly and cook for further five minutes on medium flame. . By now the Dhaal would be 3/4 cooked. Now add the Kootu powder and half spoon of Jeera powder and mix thoroughly. If you feel that there is no water or moisture to cook further, add just a ladleful or less than a quarter cup of water. Turn the mix properly till water evaporates and the dhall is about 3/4th cooked. Taste for salt again, and switch off the stove. Cover the kadai and let the whole thing cook in residual heat.  (If by chance your kootu is fully cooked, don't worry, leave it open under fan and let it cool down)

After 30 minutes, check. The Podulanka Kootu would have cooked beautifully. Reheat and serve with rice, Rasam or sambar rice. Tastes equally great with poories, chapathis etc.

Enjoy!!!

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