Ingredients
- White Pumpkin / Ash Gourd – 400 g
- Channa dal / Kadalai Paruppu – ½ cup
- Toor dal – ¼ cup
- Turmeric powder – ¼ tsp
- Water – 1 ½ cup
- Salt – as needed
To Grind
- Grated coconut – ⅓ cup
- Green chillies – 2
- Cumin seeds – 1 tsp
To Temper
- Coconut oil – 1 tbsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tbsp
- Dry red chilli – 1
- Asafoetida – pinch
- Curry leaves – few
Instructions
- Wash and soak channa dal and toor dal for 15 minutes.
- Pressure cook both dals and white pumpkin with turmeric powder and water for 4 whistles.
- Grind coconut, cumin seeds, green chillies with little water to a smooth paste.
- Add salt, coriander leaves, and the ground paste to the cooked dal and pumpkin.
- Mix well and cook until it reaches a rolling boil.
- Heat oil; add mustard seeds, urad dal, and red chilli.
- Add asafoetida and curry leaves.
- Pour tempering over the kootu and mix.
Video
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Notes
- Adjust the water according to the desired kootu consistency
- Ginger / pepper can be added for extra flavour
- if pumpkin is raw you can even pressure cook for one whistle with little salt
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