Snake Gourd Koottu

Ingredients

• Snake Gourd

  Deep

  500g

• Mung Dal, Split Green Gram

  Famous Samrat Snacks

  100g

• Coconut oil

  2 tsp or 9g

• Organic Urad Dal Split Matpe Beans

  Swad

  6g

• Red Raw Chillies

  Tesco

  3 Serving or 84g

• Peppercorn

  Whole peppercorns, black

  1 dash or 0.1g

• Cumin Seed

  Suraj

  1 tsp or 2g

• Grated Coconut

  Daily Delight

  100g

• Fresh cilantro

  Coriander leaves, raw

  1g

• Curry

  HP

  1g

• Mustard Seed

  Castella

  ½ teaspoon or 50g

• Salt

  Table

  1 tbsp or 18g

Directions

1. 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.