PUMPKIN KOOTU RECIPE / KUMBALAKAI KOOTU RECIPE / PARANGIKAI KOOTU
cut into small cubes
yellow moong dal
Turmeric / Haldi powder
Cumin seeds / jeera seeds
Dry Red Chilli
Black pepper corns
Salt to taste
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
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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