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Podalangkai Kuttu Curry
This kuttu curry is a speciality of Pondicherry. It is often served with brinjal coconut curry. It is a fine combination of snake gourd (podalangkai), onion, coconut milk, kuttu tul and chickpeas. It is easy to make and tasty.
Serves 6. Cooking time: half an hour
Ingredients
Snake gourd (podalangkai) - 2, cut in small cubes
Chickpeas (kadalai paruppu) - 150 gm
Onion - 1 big, cut fine
Garlic - half, peeled and crushed
Curry leaves - a few
Kuttu tul - 1 to 2 tbsp
Gingely oil - half tbsp
Coconut milk - first extract
Salt to taste
Method
Grate half a coconut, put it in a mixer and run it with 100 ml of water. Strain the pulp to extract the first milk. Pressure cook (one steam) the chickpeas. Cool and keep aside. In a frying pan, add oil and fry onion, garlic and curry leaves till golden. Add kuttu tul, snake gourd and salt. Cook in low flame till the vegetable is cooked. Add chickpeas and coconut milk. Serve hot with rice and brinjal curry.
This kuttu curry is a speciality of Pondicherry. It is often served with brinjal coconut curry. It is a fine combination of snake gourd (podalangkai), onion, coconut milk, kuttu tul and chickpeas. It is easy to make and tasty.
Serves 6. Cooking time: half an hour
Ingredients
Snake gourd (podalangkai) - 2, cut in small cubes
Chickpeas (kadalai paruppu) - 150 gm
Onion - 1 big, cut fine
Garlic - half, peeled and crushed
Curry leaves - a few
Kuttu tul - 1 to 2 tbsp
Gingely oil - half tbsp
Coconut milk - first extract
Salt to taste
Method
Grate half a coconut, put it in a mixer and run it with 100 ml of water. Strain the pulp to extract the first milk. Pressure cook (one steam) the chickpeas. Cool and keep aside. In a frying pan, add oil and fry onion, garlic and curry leaves till golden. Add kuttu tul, snake gourd and salt. Cook in low flame till the vegetable is cooked. Add chickpeas and coconut milk. Serve hot with rice and brinjal curry.
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