Poosanikai Puli Kootu | Ash gourd kootu
Poosanikai Puli Kootu | Ash gourd kootu | white pumpkin kootu | Poosanikai kootu with tamarind | kalyana kootu | poricha kootu | poosanikai rasavangi | Poosanikai pulippu kootu with step-by-step pictures and video recipe. Check out the poosanikai Kootu recipe and if you like the video pls SUBSCRIBE to my channel
Poosanikai Puli Kootu | poosanikai rasavangi an easy, protein-rich, tasty, and healthy kootu variety. Quick pressure cooker kootu is perfect for a weekday meal.
WHAT KIND OF DAL SHOULD I USE FOR paruppu kootu?
Traditionally Iyer style kalyana kootu is prepared with toor dal, black chickpea. You can also use chana dal or peanuts. For rasavangi style, you can use moon dal-like kootu varieties.
Should I soak toor dal?
It is optional, but i prefer doing it for proper cooking.
Puli kootu
Tamarind gives a unique taste to the kootu. To save time I prefer pressure-cooking poosanikai with tamarind. Instead, you can also cook in an open pot. Make thin tamarind extract. Puli kootu with poosanikai is a popular Tamil Brahmin-style recipe. You can also use tamarind paste instead of tamarind.
can i use sambar powder instead of freshly roasted spice
yes, but taste might slightly vary. Freshly roasted ingredients gives the best taste.
CAN I SKIP ASOFEOTIDA?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can adjust the Asofeotida quantity according to your choice.
WHAT IS THE BEST COMBO FOR ash gourd puli KOOTU?
It tastes best as a rice accompaniment when paired with potato roast, and raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety and rasam variety.
CAN I USE ANY OTHER OIL for poosanikai dal?
I always prefer coconut oil for coconut-based recipes and sesame oil for tamarind-based recipes. you can use the oil of your choice.
Can I make a one-pot white pumpkin kootu?
I wouldn't recommend that as there is a high chance of dal not getting cooked. Since different ingredients cook at different times always use separators for cooking dal and pumpkin.
CAN I INCREASE red CHILLI?
Adjust the spicy according to your taste.
SHOULD I ADD SUGAR/JAGGERY TO THE poosanikai paruppu KOOTU?
No, it is optional, you can skip it
Kootu recipes in TMF
Kuzhambu recipes in TMF
Pressure cooker based recipes in TMF
pumpkin recipes
Ingredients
To soak
⅓ cup black chickpea
¼ cup toor dal
water
Pressure cook dal
¼ teaspoon turmeric powder
1 cup + ¼ cup water
¼ teaspoon sesame oil
pressure cook poosanikai
400 grams poosanikai
required salt
1 cup tamarind
¼ teaspoon turmeric powder
to roast and grind
1 teaspoon urad dal
½ tablespoon coriander seeds
¼ cup coconut
3 red chilli according to your taste
1 teaspoon chana dal
½ teaspoon pepper
1 teaspoon cumin seeds
to temper
½ tablespoon coconut oil
1 teaspoon mustard seeds
2 teaspoon urad dal
curry leaves few
asafoetida generous pinch
1 tablespoon roasted peanuts
1 red chilli
Kootu
required salt
water
pinch of jaggery
Coriander leaves few
How to make pumpkin puli kootu with step-by-step pictures
Pressure cook dal + pumpkin
- First, wash and soak the chickpea overnight
- soak toor dal for half an hour
- Add soaked chickpea, toor dal, water, turmeric powder, and sesame oil to a cooker separator
- in another separator add pumpkin, tamarind water, required salt, and turmeric powder
- cover with a lid
- Pressure cook for 6 whistles. Simmer for 3 minutes
To roast and grind
- add the ingredients except for coconut under "to roast and grind" in a wide pan
- saute till they change aromatic and golden brown
- add coconut; mix well and turn off the stove
- furthermore, add water and grind
kootu
- Add cooked pumpkin, dal, ground mixture, and water; mix well
- Furthermore add coriander leaves, and jaggery; mix well and boil for 7 minutes
To temper
- Add coconut oil to a pan and turn on the stove to medium flame
- When the oil turns hot add mustard seeds, urad dal, red chilli, and curry leaves; let them splutter
- Furthermore, add asafoetida and mix well
- Turn off the stove. Transfer
- boil for one minute
Ingredients
To soak
- ⅓ cup black chickpea
- ¼ cup toor dal
- water
Pressure cook dal
- ¼ teaspoon turmeric powder
- 1 cup + ¼ cup water
- ¼ teaspoon sesame oil
pressure cook poosanikai
- 400 grams poosanikai
- required salt
- 1 cup tamarind
- ¼ teaspoon turmeric powder
- to roast and grind
- 1 teaspoon urad dal
- ½ tablespoon coriander seeds
- ¼ cup coconut
- 3 red chilli according to your taste
- 1 teaspoon chana dal
- ½ teaspoon pepper
- 1 teaspoon cumin seeds
to temper
- ½ tablespoon coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoon urad dal
- curry leaves few
- asafoetida generous pinch
- 1 tablespoon roasted peanuts
- 1 red chilli
Kootu
- required salt
- water
- pinch of jaggery
- Coriander leaves few
Instructions
Pressure cook dal + pumpkin
- First, wash and soak the chickpea overnight
- soak toor dal for half an hour
- Add soaked chickpea, toor dal, water, turmeric powder, and sesame oil to a cooker separator
- in another separator add pumpkin, tamarind water, required salt, and turmeric powder
- cover with a lid
- Pressure cook for 6 whistles. Simmer for 3 minutes
To roast and grind
- add the ingredients except for coconut under “to roast and grind” in a wide pan
- saute till they change aromatic and golden brown
- add coconut; mix well and turn off the stove
- furthermore, add water and grind
kootu
- Add cooked pumpkin, dal, ground mixture, and water; mix well
- Furthermore add coriander leaves, and jaggery; mix well and boil for 7 minutes
To temper
- Add coconut oil to a pan and turn on the stove to medium flame
- When the oil turns hot add mustard seeds, urad dal, red chilli, and curry leaves; let them splutter
- Furthermore, add asafoetida and mix well
- Turn off the stove. Transfer
Video
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