Sunday, 27 April 2014

Snake gourd Puttu - Pudalankai Puttu

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.


  • In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
  • Saute it well and if possible cook on high flame so you can evaporate the water faster.
  • Keep this aside.
  • Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
  • Once it is done add the sauteed snake gourd and saute and add salt.
  • Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
  • Cook till the raw flavour of the roasted gram is gone.
  • Add the grated coconut and cook for a minute and serve.


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