Pumpkin Koottu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 slice (250 gm) - White pumpkin
  • 2 tbsp - Jeera seeds
  • 1 tsp - Mustard
  • 1 tsp - Urad dal
  • 2-3 - Green chillies
  • 1 bunch - Curry leaves
  • 2-3 pieces - Coconut (optional)
  • 1 tbsp - Chana dal
  • 1 tsp - Tamarind juice
  • 1 tsp - Turmeric powder
  • 1 tbsp - Curry powder or Sambar powder
  • Salt

How to Make Pumpkin Koottu

  • Cut the pumpkin into small square pieces (not very small).
  • Heat the tava and dry fry chana dal just for a minute or so, till the dal turns from yellow to light brownish yellow.
  • Pour 2 glasses of water over the dal in the tava.
  • Put the cut pumpkin also into the tava.
  • Sprinkle the turmeric powder. Let the flame be of medium intensity.
  • Sprinkle the curry powder and add the turmeric juice and salt too. Cover the pan.
  • In the meantime, put the cut coconut, green chillies and jeera seeds in a mixer or blender and grind them into a watery pulp (like you grind for coconut chutney).
  • Pour more water as needed in the tava.
  • Once the pumpkin gets 3/4th cooked (taste it, it should be soft), pour the ground mixture too and let it boil (don't overcook, as the pumpkin gets smashed and will become pulpy).
  • Also fry the mustard, urad dal and asafoetida in oil in another small pan until the mustard pops and urad dal turns red.
  • Once the pumpkin is cooked, put the fried stuff on it and serve hot with fresh curry leaves floating on top of the kootu.