Pudalangai Paal Kuzhambu

I saw the recipe for this kuzhambu in a tamil magazine a few years back. I was intrigued by the use of milk in a tamilian kuzhambu variety and I decided to try it. It turned out to be a delicious dish, that it feature quite frequently in my kitchen. I have made the same kuzhambu with other gourds such as peerkangai(ridge gourd) and sorakkai(bottle gourd). I believe it should taste the same with poosanikai(ash gourd) or any summer squashes like zucchini and yellow squash.

1 medium snake gourd(pudalangai)
1/2 cup yellow split moong dal
1 cup milk
1 medium onion
chopped cilantro for garnish
salt to taste

To grind:
1 tbsp split urad dal
1 tsp cumin seeds
4 green chillies
3 tbsp grated coconut

1 tsp oil
1 tsp ghee
1/2 tsp mustard
1/2 tsp urad dal
a sprig of curry leaves

Quarter the pugalangai, and remove the pulp and seeds. Slice into thin pieces. Quarter and slice the onions to a similar size. Place the moong dal in a pan and cover with enough water. When the dal is half way cooked add the onions, pugalangai and salt and cook until the veggies and dal are tender.

In another pan over medium heat, dry roast the urad dal and cumin seeds. Grind it to a smooth paste along with the green chillies and coconut. Add it to the dal mixture. Add the cup of milk and bring it to a boil until the kuzhambu thickens.

Temper by heating the oil and ghee in a pan, splutter the mustard seeds and add the urad dal and curry leaves. Add the tempering to the dal. Serve hot with rice, with extra dollop of ghee…

Verdict: This kuzhambu has a mellow almost sweet taste from the creaminess of the milk. Its something that I have never tasted in kuzhambu before. Very unique taste and you must try it.

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