TP's KITCHEN - PUDALANGAI KOOTTU

Pudalangai Koottu is very easy to make and is very tasty. You can have it with Chapati or rice. It is also a very good side dish which you can have a supplement either with Rasam Rice or Curd Rice.

Get fresh Pudalangai (snakeguard) from the vegetable shop and wash it well. Then cut the pudalangai into small pieces. Take two handful measures of Moong Dhal (payatham paruppu) and half handful measure of Thoor Dhal (thuvaram paruppu). Wash this dhal well and add two equivalent measures of water to it. Mix the cut pudalangai with the dhal and water and keep it in the Cooker along with Rice. It will get cooked very well if you keep it with rice and this will also save you time.

While the cooker is on the stove gaining pressure you should soak in water two teaspoons of thoor dhal, one tea spoon of Jeeragam, one tea spoon of dhaniya, four red chillies in a small cup. Allow this to be soaked in water for about 30 minutes. Add little piece of Ginger to the mixture soaked in water and also add two handful of grated coconut and put them in the mixie. Add little more water if required and get the mixture grinding for two to three minutes in the mixie so that it becomes like a good paste.

Once the pressure in the cooker is down you can carefully open the lid and take out the rice and the pudalangai with dhal. Add the masala that is ready in the mixie to the pudalangai and dhal and mix it well.

Now put some oil (i use gingiley oil) and allow it to boil. Add small quantity of Urud Dhal (muzhu ulutham paruppu), Kadugu, Jeera to the oil. Once these are well fried (the dhal should turn light brown in colour) put this on top of the Pudalangai Kootu. You can add a few curry leaves on top for dressing.

Now Pudalangai Koottu is ready to be served. It is very nice to have both for Lunch as well as Dinner.