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You are here: Home / Traditional Kongu Foods / Restaurant Style Pudalangaai Thengai Paal Kootu Recipe

Restaurant Style Pudalangaai Thengai Paal Kootu Recipe

December 23, 2012 By Sangeetha Priya 10 Comments

 

I rarely make kootu but when my MIL stays with us she makes it often. I learned this restaurant style pudalangaai thengai paal kootu recipe from
her which tastes too good and you can definitely get the restaurant taste. Usually I prepare with Moong dhal and occasionally with chana dhal but today I preferred Chana dhal, both are equally good in taste.
Try this easy and healthy coconut milk/paal kootu, I am sure you will like it.

Ingredients

Bengal Gram/Chana Dhal/Split Moong Dhal – 3/4th Cup
Snake Gourd/Podalangaai or Cabbage – 3/4 th Cup
Turmeric Powder – 1/2tsp
Red Chilli Powder – 1tsp
Coriander Powder – 1tsp
Salt and Water – As Needed

To Grind

Shredded Coconut – 1/2 Cup
Cumin Seeds – 1 Tbsp
Roasted Gram/Dalia/Pottukadalai – 1 Tbsp
Cooked Chana Dhal – 2 Tbsp
Green Chili – 2-3 Numbers
Curry Leaves – Few

For tempering
Mustard Seeds – 1tsp
Curry Leaves – 1 Sprig
Chopped Shallot/Onion – 1/2 Cup (Optional)
Hing/Asofetida –   A generous pinch

Method

  • Soak Chana dhal for 30mins to evenly cook with the chopped veggie(Pic 1).
  • Cook the dhal with chopped snake gourd n all powders for 2 whistles Pic 2 (see note 1).
  • Grind the raw ingredients given under to grind (Pic 3).
  • Heat 1 Tbsp oil temper with mustard seeds followed by onion, curry leaves n hing.
  • Add the ground paste, boiled dhal mixture, check salt and bring to boil (Pic 4).
  • When the gravy gets thick put off the stove.
  • Serve with Hot Rice, Ghee, Poriyal/Curry n Papad. Goes well with yogurt too.

Note:

  1. If you like to have the dhal mushy allow one more whistle or grind few cooked dhal along with coconut mixture.

Old Picture

 
 
 

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Filed Under: Kongunadu Recipes, Traditional Kongu Foods, Veg Kuzhambu Varieties Tagged With: Chana Dal Snake Gourd kootu, healthy brahmin kootu recipe, healthy lentil recipe, kadalai paruppu kootu recipe, Nitha Kitchen, no garlic recipe, podalangaai kootu, pudalangai kootu, restaurant style pudalangaai thengai paal kootu recipe, side dish with chana dal, thengaai paal kutu, Veg

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Reader Interactions

Comments

  1. Swathi Iyer

    December 27, 2012 at 1:21 am

    I make variation if this kootu.

    Reply
  2. PT

    December 24, 2012 at 11:57 am

    i love this kootu with rasam rice.. nice preparation..

    Reply
  3. Vidya

    December 23, 2012 at 6:48 pm

    Love to eat with hot rice…yummy.

    Reply
  4. Mythreyi

    December 23, 2012 at 1:44 pm

    interesting… I have never made dal with sneak gourd..

    -Mythreyi
    Yum! Yum! Yum!

    Reply
  5. Priya

    December 23, 2012 at 12:49 pm

    Wish i get a bowl of this delicious kootu for my lunch rite now, flavourful kootu.

    Reply
  6. Sharanya palanisshami (sara's TASTY BUDS)

    December 23, 2012 at 8:56 am

    this kootu was my favorite .

    Reply
  7. Divya Pramil

    December 23, 2012 at 6:56 am

    Love this kootu 🙂 Looks delicious dear 🙂
    Peanut Chocolate Balls | Chocolate Balls | Christmas Recipes

    Reply
  8. Beena.stephy

    December 23, 2012 at 6:40 am

    My favorite. yummy curry

    Reply
  9. priya satheesh

    December 23, 2012 at 6:36 am

    Wow…My fav kootu.Love this with Rasam rice. Adding Potukladai is new to me…Will try this way soon…

    Reply

Trackbacks

  1. Radish Leaves Chutney | Puli Thogayal - Nitha Kitchen says:
    April 26, 2018 at 9:49 am

    […] in a big bunch so use it two times. This leaves can also be chopped and added in south Indian keerai kootu. If you dont like the leaves taste much then decrease 1 cup leaves in to 3/4 th cup and add more […]

    Reply

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