Snake Gourd Koottu

Ingredients

• 500 g snake gourd, cut into small pieces
• ½ cup split green gram, skinless (dhuli moong dal), washed, soaked in 1 cup water for 30 minutes
• 2 tsp coconut oil
• 1 tsp split black gram, skinless (dhuli urad dal)
• 3 red chillies
• 6-8 black peppercorns
• 1 tsp cumin seeds
• ½ coconut, fresh, grated
• 4-5 sprigs coriander leaves, fresh, chopped
• 10-12 curry leaves
• ½ tsp mustard seeds
• Salt to taste

Method

1. Drain and cook the green gram in 2 cups of fresh water, until three-fourths done.
2. Add the snake gourd with salt to taste. Continue to cook on low heat until fully done.
3. Meanwhile, heat 1 tsp coconut oil in a pan. Add ½ tsp black gram, red chillies, and black peppercorns. Sauté until the black gram turns golden brown in colour.
4. Add the cumin seeds and sauté for a few seconds.
5. Add the coconut and mix well; remove from heat. Cool and grind to a paste.
6. Add this coconut paste to the cooked snake gourd and bring to boil.
7. Add the coriander leaves along with half of the curry leaves. Mix.
8. Heat the remaining coconut oil in a small pan; add the mustard seeds. As they begin to splutter, add the remaining ½ tsp black gram and the remaining curry leaves.
9. Pour this seasoning on the koottu. Mix well.
10. Serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).