Snake Gourd Kootu


  • 1 cup red gram dal (masoor)
  • 4-5 medium-size snake-gourd (1 lb), chopped
  • 1 tsp turmeric
  • Salt to taste

Spice paste

  • 3 tsp coconut oil (or vegetable oil)
  • 3 tbsp black gram dal
  • 2-3 dry red chili
  • 2 tbsp grated coconut
  • 3 tsp cumin seeds
  • 2 tsp uncooked rice

For tempering

  • 3 tsp coconut oil (or vegetable oil)
  • 2 tsp mustard seeds
  • 2 dry chili, halved
  • few curry leaves


  • Fry in 3 tsp oil the black gram dal and red chili
  • Once cooled, grind to fine paste with grated coconut, cumin seeds and rice, adding a little water as necessary


  1. Pressure-cook the red lentil dal (3 whistles) and set aside
  2. Cook snake gourd in 3 cups water with salt and turmeric powder
  3. When vegetable is tender, add the dal. Simmer for a few minutes till well blended
  4. Mix in the spice paste and cook for a few minutes. Remove from heat


  1. Heat the tempering oil in a pan and add mustard seeds and chili pieces. When seeds splutter, add curry leaves and then pour the tempering on the curry and gently stir
  2. Serve hot with steamed rice

Serves: 4

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