Pudalangai Moru Kootu (புடலங்காய் மோர் கூட்டு)

• Cut the snake gourd ( 1 long) and scoop & discard the seeds. Chop the gourd into small pieces.
• Boil the vegetable in sufficient water (do not add more water. just add water till the veges are fully immersed..Add salt when the vege is half done - if you add at the very beginning, vege will take longer time to cook) until the vege is done
• While it is cooking, Grind 1 and half  tbsp of grated coconut, 1 green chilly, 1/4 tsp raw rice, 1/4 tsp of cumin seeds, 3 curry leaves into a smooth paste
• Once the vege is done, do not drain the excess water, add this coconut paste to the vegetable and let it come to a boil (may table abt 3 to 4 mins)
• Now lower the flame and let the boiling slows down
• While the kootu is settling, beat 1 tbsp of  curd with  1 tbsp od water into a buttermilk consistency
• Add this buttermilk to the kootu and let it simmer in the lowest flame for 2 to 3  mins - keep stirring to prevent the curd from breaking down. If you prefer, you may skip the curd and instead add more coconut paste.
• Turn off the heat and immediately take the pan off the stove so the cooking stops right there.
• Now heat a separate pan, add 1 tsp of oil. When oil is hot enough, season it with 1 tsp of mustard seeds. When it splutters add 1 spring of curry leaves, 1 red chilly(optional) .
• Pour this seasoning over the kootu
• Serve hot with rice. Do not reheat this kootu if you add curd.