Traditional Podalanga Milagutal by Meenama! See the Kal Chetti being used!

#sujanfunkitchen is here with #Meenama cooking #PodalangaMilagutal
My MIL Meenama creates magic with Podalanga Milagutal or Snakegourd Milagutal and one can easily polish bowls of the Milagutal tossed with hot ghee and rice! Here we have her using a new Kalchetti or Soapstone Cookware for the making oc Podalanga Milagutal. The benefits of the Kalchetti is immense - absorption of the nutrients is more; also heat retention is heavy thereby increasing its keeping quality
Lets jump now to the recipe !
Podalanga Milagutal
Ingredients:
Snake gourd - 400 gms
Mung dal - cup
Turmeric powder - tsp
Black pepper - 1 tsp
Urad dal - 2 tsp
Freshly grated coconut - cup
Salt to taste
Ingredients for tempering:
Ghee - few tsps or any oil
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp (optional)
Asaefotida - tsp
Method:
Chop the snake gourd into desired shapes
Wash cup mung dal in water
Pressure cook the dal and snake gourd adding turmeric and salt - till soft
Meanwhile heat oil in a pan
Roast black pepper and urad dal till golden
Blend these into a smooth paste adding freshly grated coconut - add some water if reqd
Now the snake gourd with dal would be cooked well
Transfer to Kal Chetti or some other pan
Add the ground coconut paste to the Snake gourd dal mix
Simmer flame and cook together for few mins
In a tadka pan, heat some ghee
Splutter mustard and reduce flame
Add urad dal and saut till golden
Add asaefotida
Switch off flame
Add the tempering to the Simmering Podalanga Milagutal
Enjoy the Podalanga Milagutal with steaming hot rice and a dash of ghee