Ingredients
- 3 + 1/3 cup Yellow pumpkin
- 1 cup milk
- 2 teaspoon Rice flour
- Water - 1/4 cup
- Sugar - 1 tbsp
- Salt - as needed
- Hing - generous pinch
- To temper:
- Coconut oil - 1/2 thsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- cumin seed - 1 tsp
- curry leaves - few
- Coconut - 2 tbsp
Instructions
- In a pressure cooker add yellow pumpkin, salt, sugar and water. Pressure cook for one whistle and natural release
- In a pan add coconut oil, when the oil is hot add mustard seeds, urad dal, cumin seed, red Chilli and Curry leaves; let it splutter
- Add coconut and sauté it in low flame for a minue; switch off
- After the pressure subsides add rice flour and milk; let it boil for 2 minutes in medium flame
- Add tempering to the kootu and hing; switch off
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Notes
- Pumpkin I used was firm so I pressure cooked the pumpkins. If you are using soft ripe pumpkin you can cook in stove top instead of cooker
- i have sautéd and used coconut instead coconut, Chilli and cumin can also be grounded and added to the kootu
- I like soft pumpkin texture for the kootu if you prefer firm cooked veggie you can release the pressure manually
- Kootu can also be cooked instant pot. Cook for 2 minutes and release pressure manually
- Coconut milk can ge used for vegan version
- kootu can also be prepared without milk
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