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

PUMPKIN KOOTU RECIPE

PUMPKIN KOOTU RECIPE / KUMBALAKAI KOOTU RECIPE / PARANGIKAI KOOTU

Smitha Kalluraya
Course Main Course
Cuisine south indian
Servings 4 people

Ingredients
 

  • 2 cup pumpkin, cut into small cubes
  • 1/4 cup yellow moong dal
  • 1/4 tsp Turmeric / Haldi powder  

To Grind

  • 1/2 cup coconut
  • 1/2 tsp Cumin seeds / jeera seeds
  • 3-4 nos Dry Red Chilli
  • 1/4 tsp Black pepper corns
  • Salt to taste

To temper

  • 1 tsp Mustard seeds
  • few Curry Leaves
  • a pinch Hing /Asafetida
  • 1 tbsp Oil/ Ghee

Instructions
 

  • 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
  • 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 .
  • Meanwhile Grind smooth the ingredients listed under “to grind” . Keep aside .
  • After about 10 mins , Pumpkin would be done . It should be soft yet retain the shape . Don't cook too mushy
  • Later add ground masala , required amount of water and mix . Simmer and bring to boil .
  • Now heat oil in kadai and temper with the ingredients mentioned and add it to the Pumpkin kootu and stir well.
  • That's it simple Pumpkin kootu is ready to serve. Enjoy it with hot rice drizzled with few drops of ghee
    PUMPKIN KOOTU RECIPE
  • PUMPKIN KOOTU 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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