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Vellai Poosanikai Kootu | White Pumpkin Gravy

5 from 1 vote
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Course: Kootu
Cuisine: Indian
Author: Vidya Srinivasan


  • 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


  • 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


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  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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