Sambar,Rasam & South Indian Curry

PUMPKIN KOOTU RECIPE / KUMBALAKAI KOOTU RECIPE / PARANGIKAI KOOTU

Though we all like variety of food ..love eating in restaurants…end of the day if you ask anyone,nothing can beat simple home cooked food. Today’s post ” Pumpkin Kootu Recipe ” is one such dish made from Pumpkin  and lentils,that is very popular in South India. Pumpkin kootu is known as Kumbalakai kootu in Kannada and Parangikai Kootu in Tamil . Its a delicious alternate to sambar is packed with protein, vitamins and minerals and is easy to make.Tastes perfect with hot rice accompanied with some ghee and papad .

PUMPKIN KOOTU RECIPE

We all know Pumpkin is rich in beta carotene ,vital antioxidants, , vitamins and also rich source of minerals . It is low in calories and almost all its parts are useful . We can roast the seeds and eat , peel can be used in making chutney , Rind can be used in making thambli , actual veggie can be use in making sambar , soup , sabzi etc.Unfortunately most of us don’t like pumpkin .. hehe what to do anything healthy .. tagged as boring 🙂 . The story is same even here too … my kids don’t like pumpkin . Recently … one of my neighbor had given lots of homegrown pumpkin . They were so fresh and organic . I thought of making Poori or halwa out of it thinking kids also will like . But later plan change and made Pumpkin Kootu and soup 🙂 . I had earlier shared cabbage kootu and mixed veg kootu ,  which is entirely different from Pumpkin kootu both recipe wise as well taste wise.This pumkin kootu is simlar to Snakegourd Kootu . Its a no onion garlic dish and a very traditional South Indian dish . So are you ready to jot down the recipe of Pumpkin kootu recipe … here you go …


pumpkin

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PUMPKIN KOOTU RECIPE / KUMBALAKAI KOOTU RECIPE / PARANGIKAI KOOTU Yum
PUMPKIN KOOTU RECIPE
Course main course
Cuisine south indian
Servings
people
Ingredients
To temper
Course main course
Cuisine south indian
Servings
people
Ingredients
To temper
PUMPKIN KOOTU RECIPE
Instructions
  1. Cut Pumpkin , scoop out seeds and dice into small pieces as shown in pic. No need to remove skin. Skin will help in retaining shape else pumpkin will become mushy
  2. Add the moong dal and pumpkin to a wide pan along with the turmeric powder and required amount of water .Close pan and simmer until the pumpkin is cooked and the dal is soft .
  3. Meanwhile Grind smooth the ingredients listed under “to grind” . Keep aside .
  4. After about 10 mins , Pumpkin would be done . It should be soft yet retain the shape . Don't cook too mushy
  5. Later add ground masala , required amount of water and mix . Simmer and bring to boil .
  6. Now heat oil in kadai and temper with the ingredients mentioned and add it to the Pumpkin kootu and stir well.
  7. That's it simple Pumpkin kootu is ready to serve. Enjoy it with hot rice drizzled with few drops of ghee
    PUMPKIN KOOTU RECIPE
  8. PUMPKIN KOOTU RECIPE
Recipe Notes
  • Don't skip pepper
  • Typically tamarind is not added to this curry . however if you want can add little
  • Don't deskin pumpkin. It will make kootu too mushy
  • Don't add too much water while cooking pumpkin else chances of kootu becoming watery is more .
  • If you want you can cook pumpkin in a pan and cook dal seperately in a cooker and add later .

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