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Poosanikai kootu

white pumpkin puli kootu
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Ingredients

To soak

  • 1/3 cup black chickpea
  • 1/4 cup toor dal
  • water

Pressure cook dal

  • 1/4 teaspoon turmeric powder
  • 1 cup + 1/4 cup water
  • 1/4 teaspoon sesame oil

pressure cook poosanikai

  • 400 grams poosanikai
  • required salt
  • 1 cup tamarind
  • 1/4 teaspoon turmeric powder
  • to roast and grind
  • 1 teaspoon urad dal
  • 1/2 tablespoon coriander seeds
  • 1/4 cup coconut
  • 3 red chilli according to your taste
  • 1 teaspoon chana dal
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin seeds

to temper

  • 1/2 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

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