What? Kalyana kootu..Yes that is how Podalangai(Snakegourd) Kootu called as Kalyana Kootu.I think the reason behind this might be usgae of both Channa Dal and Moong dal, the name has arrived. Not only that, they use this sidedish in most of the Iyer's weddings. So, the name is. Whatever the reasons, it is easily done at home without using Big Kadais like weddings. You can just have it with plain rice with ghee or use Thogaiyals, Parupu podi Rice and have it along with it.
Here is the recipe:
Ingredients:
Podalangai/Snakegourd- 1/2 kilo. or Just 3 small ones
Moon dal - 1/2 cup
Channa Dal- 1/4 cup
To Grind:
Coconut- 1/4 cup
Green chillies- 2 big
Jeera - 2 tsp
Ginger- a small piece
Coriander leaves (Optional)- A few. By adding this, the color of the dish turns green . Looks good and tastes more good.
Tempering:
Mustard- 1 tsp
Urad dal- 1 tsp
Curry leaves n Corainder leaves
Asafoetida- 1tsp
Method:
1) In a cooker, keep Podalangai,Moong dal, Channa dal for about 2 or 3 whistles .Just similar to keeping rice.
2)While doing so, grind the coconut, ginger, green chillies, Jeera and keep it ready.
3) After the dal/Kootu is ready, In a kadai with Oil add Mustard and wait till it splutters. Add urad dal and wait till it turns brown.Add Asafoetida and Curry leaves.
4)Pour the Dal and let it boil for about 5-8 mts. After that add the grinded stuff and let it boil for another 8 minutes.
Atlast Garnish with Lots of Coriander leaves.( If you have added the coriander leave while grinding, no need to garnish later)
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