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Vellai Poosanikai Kootu | White Pumpkin Gravy

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Course: Kootu
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • White Pumpkin/ Ash guard - 1 medium size peeled and cubed
  • Channa dal/ Kadalai Paruppu - 3 tbsp
  • Toor dal - 1/4 cup
  • Turmeric Powder - a pinch
  • Salt - as needed
  • To grind:
  • Grated Coconut Fresh/Frozen - 3 tbsp
  • 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

  • Pressure cook dal both dals for 3 whistles
  • In a cooking pan add little water, salt and boil. Add white pumpkin and cook till it’s soft
  • Grind coconut, green chilli and cumin seeds into a fine paste with little water
  • Add oil to the pan, when the oil is hot add the ingredients under "To temper" and let it splutter
  • Add cooked dal and pumpkin to the same pan. Add the ground coconut paste, salt and turmeric powder; mix well
  • Cook for 3 -5 minutes and switch off. Serve it with rice
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Notes

  1. I used a combination of two dal instead toor/Chana dal can be used separately
    Coconut oil gives nice flavour to the kootu. You can use any oil instead
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