Vellai Poosanikai Kootu | White Pumpkin Kootu

Vellai Poosanikai kootu is a tasty South Indian vegan side dish prepared with white pumpkin, toor Dal and Channa Dal. Protein rich Kootu can be quickly prepared within 30 mins.

During our childhood days, both myself and sis were not big fans of kootu (for no reasons:-)) so Amma won’t prepare kootu frequently. On the contradictory hubby loves kootu, and even if I repeat kootu twice a week he will happily eat. Now a days I have one more kootu lover in home – my Little hero.

There are lot of variations for Vellai Poosanikai Kootu with many lentils, different grinding methods etc. This is one way of preparing it with toor Dal and  channa dal.

Pumpkin erissery, pumpkin Kuzhambu and pumpkin kootu are some of my favorites yellow pumpkin recipes

Vellai Poosanikai Kootu  can also be prepared with toor Dal. 

Other kootu varieties in TMF,

Yellow pumpkin kootu

Chow chow kootu

Senaikizhagu puli kootu

Cabbage kootu

Thani kootu 

Avarakkai Poricha kootu

Checkout my other recipes with White Pumpkin,

Kasi Halwa

Udipi Sambar

Vellai Poosanikai Kootu | White Pumpkin Gravy

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Course: Kootu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• White Pumpkin/ Ash guard - 1 small size peeled and cubed (around 300 grams)
• Channa dal/ Kadalai Paruppu - 15 grams
• Toor dal - 35 grams
• Turmeric Powder - generous pinch
• Salt - as needed
• To grind:
• Grated Coconut Fresh/Frozen - 25 grams
• Green chillies - 1
• Cumin Seed - 1/2 tsp
• To Temper:
• Coconut Oil – 1 tsp
• Mustard - 1/4 tsp
• Asofetida - generous pinch
• Curry leaves - few

Instructions

• Soak dal for one hour
• Pressure cook both dal with a pinch of turmeric powder for 3 whistles
• In a mixie jar add coconut, cumin seeds, green Chilli and little water; grind the coconut mixture
• In a cooking pan add white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder
• Mix well and cook in medium flame
• Cook till the white pumpkin turns soft
• Add cooked dal and mix well; cook for 5-6 minute till kootu boils well
• Add one ladle of kootu water and 1 tsp of rice flour; mix well
• Add it to the kootu and cook for 2-3 minutes
• Add coriander leaves and mix well
• Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter
• Add tempering to the kootu
• Add hing and mix well; kootu is ready

Video

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Notes

1. Adjust the water according to the desired kootu consistency 
2. Ginger / pepper can be added for extra flavour
3. if pumpkin is raw you can even pressure cook for one whistle with little salt

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Ingredients

White Pumpkin/ Ash guard – 1 small size, peeled and cubed (around 300 grams)

Channa dal/ Kadalai Paruppu –  15 grams

Toor dal  – 35 grams

Turmeric Powder – generous pinch

Salt – as needed

To grind:

 Grated Coconut (Fresh/Frozen) – 25 grams

Green chillies – 1

Cumin Seed – 1/2 tsp

Coriander leaves – few

To Temper:

Coconut Oil – 1 tsp

Mustard – 1/4 tsp

Asofetida – generous pinch

Curry leaves – few

How to make Poosanikai kootu with step by step pictures :

• Soak dal for one hour

• Pressure cook both dal with a pinch of turmeric powder for 3 whistles

• In a mixie jar add coconut, cumin seeds,  green Chilli and little water; grind the coconut mixture

• In a cooking pan add  white pumpkin, ground mixture, 1/2 cup of mixie water, salt and pinch of turmeric powder

• Mix well and cook in medium flame
• Cook till the white pumpkin turns soft
• Add cooked dal and mix well; cook for 5-6 minute till kootu boils well

• Add one ladle of kootu water and 1 tsp of rice flour; mix well 

• Add it to the kootu and cook for 2-3 minutes
• Add coriander leaves and mix well
• Add oil to the pan, when the oil is hot add the ingredients under “To temper” and let it splutter

• Add tempering to the kootu

• Add hing and mix well; kootu is ready