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
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!