Posanikai kootu Recipe | Pumpkin kootu Recipe

Kootu is one of south Indian sidedish which is prepare with vegetables and Dal. It can be had with rice and any puli kulambu or valthal kulambu. It is very simple to prepare as well as healthiest too.

Preparation time: 10 minutes

Cooking time:20 minutes

Total times:30 minutes

Serving: 3

Course: Side dish

Cuisine: south Indian recipe

Ingredients:

250 Gram Posanikai (Pumpkin), chopped as lengthy wise

50 Gram channa dal

1 pinch hing(Perungayam)

1 tsp turmeric power

1 tblsp Chilly powder

Salt as needed

Water as needed

For Grinding:

5 tblsp Grated coconut (1/4 cup)

3 Garlic (Peeled)

½ tsp cumin seeds

10 sambar shallots

For tempering

1 tblsp cooking oil

½ tsp Mustard seeds

1 sprig curry leaves

Preparation:

1.       Grinding the grated coconut ,garlic and cumin seeds as fine paste and keep aside

2.      Transfer the sambar shallots to the blender, grind it as a smooth paste

3.     Rinse the Channa  dal 2 to 3 times. Soak it in water for 3 hours. After 1 hours drain the water and keep aside

Method:

 (1 Cup = 200 ml)

1.       In a pot add 1 cup of water. When the water start to boil add Pumpkin and channa dal. let them cook until Posanikai is half cooked

2.      Add Hing, chilly powder and turmeric powder to the kootu let it boil for a minute

3.      Add Grinded coconut and sambar shallots paste to the kootu let it cook until  the raw smell of grinded paste disappear

4.      Meanwhile in a pan add 1 tsp oil and mustard seeds, when it crackle add curry leaves

5.      Pour the tempering over the Posanikai kootu and mix well

6.      Serve the Posanikai kootu with hot rice and puli kulambu or valthal kulambu

Step by Step Pictorial instruction:

In a pot add 1 cup of water

When the water start to boil add Pumpkin 

Add Channa dal.let them cook until Posanikai half cooked

Add Hing, chilly powder and turmeric powder to the kootu

Mix well and let it boil for a minute

Add Grinded sambar shallots

Add Grinded coconut paste to the kootu let it cook until the raw smell of grinded paste disappear

Pumpkin Kootu cooked well

Meanwhile in a pan add 1 tsp oil and mustard seeds

  when it crackle add curry leaves

Pour the tempering over the Posanikai kootu and mix well

Serve the Posanikai kootu with hot rice and puli kulambu or valthal kulambu