Pudalangai arachuvitta kootu (Snake gourd and spice paste gravy)

Pudalangai arachuvitta kootu (Snake gourd and spice paste gravy) - preparation time 15 mins
I used to make pudalangai poriyal. I tried this one, it came out well. I tasted a similar kootu in my aunt's house it tasted delicious (might be because of her 60 yrs of cooking experience). This kootu will be heavy and filling try it out.

Ingredients:-
Snake gourd - chopped to thin semi circle (remove the inner portion of snake gourd) 1 cup
Toor dhal - 1/4 tsp
Black pepper - 1/2 tsp
Cumin seed - 1/4 tsp
Red chili - 2
Coriander seed - 1/2 tsp
Grated coconut - 1 tsp
Turmeric - 1/4 tsp
Salt - to taste
Water - to cook snake gourd
Curry leaves - 5
Urad dal - 1 tsp
Mustard - 1/2 tsp
Sesame oil - 1 tsp

Preparation method:-
In a vessel add water, turmeric, salt and boil the snake gourd. When it is cooked softly switch of and keep aside.
In a tawa roast coriander seed, cumin, pepper, red chili & cumin. After cooling grind to coarse paste along with coconut and little water.
Add this paste to cooked snake gourd (pudalangai) and boil. This will become thick. Transfer to serving bowl.
For garnishing - Heat a tawa. Add sesame oil, mustard to splutter, urad dal to golden brown, curry leaves and add to the pudalangai arachuvitta kootu.
This will go well with rasam rice.