Thadiyangai Kootu, a delicious curry made from white pumpkin,chana dal,coconut masala & curd. It's one of the common dish in marriage feast in my native,Tirunelveli. It goes well with both sambar and kara kulmabu varieties.

White pumpkin/Thadiyangai is one of the few veggie i used to pick every time whenever we visit Indian store.It is the most versatile veggie that you can make sambar, kootu & pachadi with it.As i had already posted the recipe for sambar and pachadi, today i'm sharing the recipe for our family favorite thandiyagai kootu. If you haven't tried this recipe before, do give it a try. It's so tasty with wonderful coconut flavor.

Thadiyangai Kootu | Vella Poosanikai Kootu

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Ash gourd(chopped)/Thadiyagai/Vella poosanigai - 1cup
Channa Dal - 1 tbsp
Curd - 2 tbsp

Turmeric powder - a pinch(optional)
Salt - to taste
Coriander leaves - few
To Grind
Coconut - 2 tbsp
Green Chili - 2
Cumin seed - 1/2 tsp
Garlic - 1 pod
Pearl onion - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure

First cut the ash gourd into pieces, remove the seeds and peel the green skin.

Then cut the ash gourd into the thin strips and then cut into small pieces.Soak the channa dal for 20 mins.

Heat the kadai with half cup of water, add the soaked channa dal and bring into boil.

Once the dal is half cooked, add the chopped ash gourd,turmeric powder (if you're using. Sometimes i add turmeric powder and other times leave it out. What my step-step pics and finallt pics have color difference) & enough salt. Cover the kadai with lid & let the ash gourd to cook.

In the mean time, put all the ingredients listed under "To grind" into mixie jar and grind into smooth paste.

Once the ash gourd is cooked, add the coconut paste and bring the masala to boil. Let it boil since the raw smell leaves and then switch off the flame.Beat the curd smoothly.