Poosanikai Kootu Recipe | White Pumpkin Kootu Recipe

Kootu, a thick stew made with vegetable, moong dal and freshly ground coconut spice paste. Kootu is an integral part in any South Indian Thali, especially in Tamilnadu meals. In any restaurants, marriages or even at homes during festivals, we make elaborate lunch with rice, dal, 2 types of poriyal, 2 types of kootu, sambar, rasam and much more. Most common kootu varieties are white pumpkin, snake gourd, cabbage, cucumber and chow chow. But we can also make with other vegetables like beans, carrot, brinjal etc.

We can make Poosanikai kootu in 2 different ways

1. We can cook the pumpkin, chanadal and cook along with coconut-spice paste. This is very simple and quick to make
2. Another method is the once explained in this recipe. Instead of using fresh coconut, we are going to fry the coconut along with coriander seeds, bengal gram, red chili and grind it to paste. This paste along with moong dal makes this kootu interesting. Not only as an accompaniment, this kootu can also be mixed with rice. This kootu can also be served as a side for Roti.

You can also try:

1. White Pumpkin Kootu
2. Chow chow kootu
3. Cucumber Kootu
4. Ladysfinger Puli Kootu

Recipe Card for Poosanikai Kootu Recipe | White Pumpkin Kootu Recipe:

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Poosanikai Kootu Recipe | White Pumpkin Kootu Recipe

Poosanikai kootu, a delicious thick stew made with white pumpkin, coconut-spice paste, cooked moong dal along with simple coconut oil based tempering. This Kootu is served as an accompaniment for any South Indian Main Courses like Sambar, Rasam or any Kuzhambu variety.

Course Kootu Varieties

Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 210kcal

Author Sowmya Venkatachalam

Equipment

• Pressure Cooker
• Mixer Grinder
• Heavy Bottomed Pan

Ingredients

• 300 gms Ashgourd (White Pumpkin)
• ¼ cup Moong dal
• ¼ tsp Turmeric Powder
• 1 tsp Salt As Needed

For Grinding

• 2 tbsp Grated Coconut
• 3 Red Chili
• 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 2 tsp Coriander seeds
• 1 tsp Oil

For Tempering

• 2 tsp Coconut Oil
• 1 tsp Mustard seeds
• 2 tsp Split Urad Dal
• Few Curry leaves

Instructions

Cooking Dal

• Take moong dal in a vessel. Add a pinch of turmeric powder and pressure cook for 3-4 whistles or till dal is cooked nicely and mushy

Prepare Grinding Ingredients

• Heat oil in a pan. Add bengal gram, coriander seeds, red chili and fry till the dal turns light brown
• Take the fried ingredients to the mixer jar
• In the same pan, add grated coconut and fry the coconut till light brown. Also add curry leaves and pinch of asafoetida while frying
• Add the fried coconut also to the mixer jar.

Grinding Process

• Grind everything to a smooth paste

Tempering Process

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till dal turns light brown. Add few curry leaves and mix

Cooking Pumpkin

• Add the chopped pumpkin to the pan along with a pinch of turmeric. Cover and cook till the pumpkin till soft

Finishing kootu

• Once the pumpkin is cooked, add the coooked dal, ground spice-mix, salt and stir well
• Bring it to boil and switch off the flame

Serving Time

• Delicious White Pumpkin kootu is now ready!

Video

Nutrition

Serving: 1Cup | Calories: 210kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g

INSTRUCTIONS

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