Vellai poosanikai kootu | White pumpkin kootu
Ingredients
Poosanikai/White Pumpkin -2 cups chopped
Bengal gram dal-1/4 cup cooked
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Cumin seeds-1/2 tsp
Red chillies-1 no
Turmeric powder-1/8 tsp
Curry leaves few
Coconut oil-2 tsps
Salt to taste
For paste
Grated coconut-1/4 cup
Green chillies- 1-2 nos
Cumin seeds-1 tsp
Soaked raw rice -1 tsp
Recipe Video
Method
👉Remove the outer skin and seeds of the pumpkin and cut the white flesh part into cubes,wash well set aside.
👉Pressure cook the Bengal gram dal with water (just enough to completely soak the dal approximately 1/2-3/4 cup) to 4-5 whistles.Drain excess water and set the cooked dal aside. Make sure you cook the dal perfectly and not mushy.
👉Grind the ingredients given under For paste to fine paste adding very little water and set aside.
Note (Pumpkin is a watery vegetable so be cautious while adding water)
👉Allow the pressure to subside and then open the cooker,again switch on the gas.
👉Add the ground paste and mix well.
👉Add the cooked dal and allow the kootu to boil for 2-4 mins..
👉Simultaneously heat coconut oil in a tadka pan add mustard seeds,urad dal, cumin seeds,red chillies curry leaves and asafoetida and allow it to splutter add this tempering to the poosanikai kootu and mix well. Switch off the gas.
Serve hot .
Preparation Time-20 mins
Serves-4