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1 slice (250 gm) -
2 tbsp -
1 tsp - Mustard
1 tsp -
1 bunch -
2-3 pieces -
1 tbsp -
1 tsp -
1 tsp -
1 tbsp - Curry powder or Sambar powder
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.