Snake gourd Koottu / Podalangai Koottu

Ingredients:
Snake gourd / Podalangai - 2 cups
Channa dhal - 1 cup
Ripe tomato - 1 (diced)
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Castor oil - 1 tbsp

For grinding:
Shallots / Sambar onions - 1/2 cup (peeled)
Green chillies - 3 (slit)
Grated coconut - 1/4 cup
Cumin seeds - 2 tbsp
Coriander leaves - a handful
:- Fry the above ingredients in 1 tsp of oil and grind to a coarse paste adding minimum water.

Method of preparation:
1. Soak the channa dhal for an hour. Pressure cook the dhal along with turmeric powder, tomato and 1 tbsp castor oil for upto 5 whistles. Once the pressure settles mash the dhal fairly well with a ladle and keep aside.
:- Castor oil will aid in the cooking process of the dhal.
2. Heat oil in a pressure cooker. Add the mustard seeds and let it splutter.
3. Add the chopped podalanga pieces and saute for a while.
4. Add the cooked dhal and the ground paste and pressure cook for 2 whistle.
:- Koottu should be of a gravy consistency.
:- Serve hot with rice and pappad.

Happy cooking :)