Snake gourd Muparuppu poritha Kootu - A simple no onion - no garlic gravy prepared with the goodness of 3 dals namely tuvar dal, chana dal, and moong dal. Traditionally kootu is prepared using tuvar dal or moong dal or sometimes with a combination of tuvar Dal and Chana Dal. This recipe uses 3 dals namely tuvar dal, chana dal, and moong dal, hence the name muparuppu. The dals and the veggie combination makes the dish nutritious. This is a one pot dish, one can make it in stovetop and instapot as well. Kootu can be prepared with coconut and without coconut. Shallots, are added in some varieties, and there is Paal kootu,puli kootu to name a few. Here the ingredients for the masala are roasted and ground ,hence the name poritha kootu.
Key Ingredients:
Snake Gourd - Select smaller sized snake gourds.
Lentils - Tuvar dal, Chana Dal , Moong Dal, Urad Dal is used.
Spices - jeera, chillies are used
Spice powders - Hing powder,turmeric powder are used.
Raw rice, coconut is used.
Salt - White crystal salt is used. Fine salt may also be used.
Herbs: Curry leaves are used.
Method:
Cook the dals and veggies.
Add the coconut masala
Season with seeds, Dals and herbs in coconut oil.
Suggested serving:
This gravy goes well with rice as well as roti.
Substitutions:
- Other than snake gourd, chayote, ash gourd, pumpkin, ridge gourd, bottle gourd, greens like spinach, amaranth, cabbage ,broccoli,broad beans or a combination of veggies like potato, carrot, cauliflower, peas can be used.
- You can use any other 3 combinations like tuvar dal, moong dal and masoor dal also.
Equipment Used: Blender, pressure cooker/pan, seasoning pan.
Recipe:
Ingredients:
Snake Gourd - 3
Tuvar dal, chana dal, moong dal - each 1 handful
Turmeric powder - 1/2 tsp
Salt to taste
To saute and Grind:
Oil - 1 tsp
Urad dal - 1 tsp
Green chillies - 2
Red chillies - 2
Raw rice - 1 /2 tsp
Asafoetida - a pinch
Coconut - 1/4 cup
Jeera - 1/2 tsp
Tempering:
Oil - 1 tbsp
Mustard - 1/2 tsp
Curry leaves - 1 sprig
Directions:
1.Chop snake gourd into pieces. Pressure cook by adding turmeric, and dals for 3 whistles. Allow to cool.
2.Heat oil in a kadai. Add urad dal, green chillies, red chillies, raw rice, asafoetida. Roast until dal gets golden brown. Switch off the flame .Add coconut and jeera. Toss everything. Allow to cool. Transfer to the mixer jar. Grind to a fine paste by adding some water.
3.Now the pressure has settled down open the cooker , add the paste, and salt as well. Adjust the consistency, by adding some water if the gravy is too thick. Allow to cook for 2 minutes.
4.Heat a seasoning pan, heat oil, add mustard, when they splutter, add urad dal, when it gets golden, add curry leaves. Pour the seasoning into the gravy.
Notes:
- You can omit the rice in masala if you feel urad Dal is enough for making the gravy thick.
- You can add 1/2 tsp rice flour mixed with 2 tsp water and add to the gravy at the end, and cook for a few minutes, if rice is not added while grinding.
- You can cook vegetables and dals separately and then combine them together.
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