Pudulangai-Kondai kadalai Koottu (Snake gourd- Bengal gram Koottu)

By:Mareena Jerrish‎

Ingredients...

Diced Snake gourd – 1 cup
Turmeric powder- 1/4 teaspoon
Salt to taste
Cooked Bengal Gram- 1/4 cup

To be ground

Grated coconut- 1/4 cup
Peppercorns- 1 teaspoon or less
Cumin seeds- 1/2 teaspoon

For tempering

Oil- 1/2 tablespoon
Mustard seeds- 1/2 teaspoon
Split black gram lentils (Urad Dal)- 1 teaspoon
Curry leaves- 1 sprig
Dried red chilli- 1 broken into two

Method

Grind the coconut, peppercorns and cumin seeds with little water to form a slightly coarse paste. Keep aside.
Mix the snake gourd with salt and turmeric powder. Cover and cook on low heat till it is cooked through.
Heat oil in a pan. Add the mustard seeds. When they start to splutter, add the black gram lentils, curry leaves and dried red chilli. Toss for a few seconds. Add the cooked snake gourd and bengal gram and mix well. Finally add the ground coconut paste, mix well and cook for a minute. Switch off heat and transfer to a serving dish.