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  • White pumpkin - 2 cups heaped 250 grams
  • Thick curd - 1/2 cup
  • Buttermilk | curd water - 2 tbsp
  • Coconut - 3 tbsp or 40 grams
  • Green Chilli - 1 or 2 adjust according to your spice
  • Temper:
  • Coconut oil - 1 tsp heaped
  • Mustard seeds - 1/2 tsp
  • Urad Dal - 1/2 tbsp
  • curry leaves - few


  • In a separator add pumpkin, salt and buttermilk; mix well
  • Close the separator with a lid and pressure cook for 2 whistle. Let the pressure releases naturally
  • In a mixie jar add coconut, green chili and little water and grind
  • After pressure realised naturally add  oil to a pan
  • When oil is hot add mustard seed and let them splutter
  • Add urad dal and cook the dal turns golden brown
  • Finally add curry leaves and saute. Transfer them to a small bowl and turn off the stove
  • Add cooked white pumpkin along with water, ground coconut and mix well
  • Turn on the stove and cook for 2-3 minutes
  • Check the salt and add if required
  • Mix the kootu once in a while
  • Cook till the kootu comes together and boils well
  • Lower the flame and add curd
  • Mix well and switch off
  • Add tempering and mix well. Poosanikai more kootu is ready


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  1. Pumpkin can also be directly cooked in a pan
  2. If desired 2 tbsp of cooked change dal can be added to kootu
  3. 1/4 tsp of Cumin seed/ ajwain can be used or tempering
  4. If you are cooking pumpkin in IP cook for 0 minutes and release pressure immediately
  5. Avoid adding more water as pumpkin is watery vegetable excess water might turn the kootu watery
  6. If the curd you are using is watery adjust the water accordingly
  7. According to your desire kootu consistency  reduce the pumpkin water
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