Poosanikai Kootu, a simple curry made with yellow pumpkin and also it is one of the dish that we used to prepare on pongal festival without fail. You might have seen using chana dal,moong dal or toor dal for curry, but in our family for this particular curry, we use urad dal especially skinned ones and this curry goes well with any south indian kuzhambu
Here in the recipe, i have used 2 green chilies, as my pumpkin is not so sweet, but just do the taste test of pumpkin and add less or more of chilies depends on the sweetness of the pumpkin.One more thing, depends on the firmness of the pumpkin, it may take less or more time to cook.So check it frequently and add water more water than the mentioned amount only if needed, otherwise you end up with pumpkin puree.
Procedure
Here in the recipe, i have used 2 green chilies, as my pumpkin is not so sweet, but just do the taste test of pumpkin and add less or more of chilies depends on the sweetness of the pumpkin.One more thing, depends on the firmness of the pumpkin, it may take less or more time to cook.So check it frequently and add water more water than the mentioned amount only if needed, otherwise you end up with pumpkin puree.
Poosanikai Kootu
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 to 4
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Yellow Pumpkin(chopped) - 1 1/2 cup
Green chili - 2
Split skinned urad dal - 1 tbsp
Pearl onion - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
Grated Coconut - 1 1/2 tbsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Yellow Pumpkin(chopped) - 1 1/2 cup
Green chili - 2
Split skinned urad dal - 1 tbsp
Pearl onion - 2
Garlic - 2 pods
Cumin seed - 1/2 tsp
Grated Coconut - 1 1/2 tbsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
First cut the pumpkin into chunks ,peel it and then chop into small pieces.
Heat a kadai with 1/2 cup of water, add the urad dal, let it boil to boil.
Then cover cook the dal till it's half done, in the mean time, grind the chilies into coarse paste.
Once the dal is half cooked, add the chopped pumpkin and the chili paste.
Mix it well and then again cover the kadai with lid and cook till the pumpkin becomes tender.In the mean time, add the pearl onion,garlic and cumin seed( i grind little more for other poriyal too) in the mixie jar and grind into coarse paste.
Once the pumpkin becomes tender, add the onion garlic paste and salt and mix well.Cook till all the moisture evaporates.
Finally add the grated coconut & mix it well and transfer to the bowl.
Then temper the ingredients listed under "To Temper " and add into the pumpkin kootu.
That's it , Tasty Poosanikai Kootu is ready.
Notes:Heat a kadai with 1/2 cup of water, add the urad dal, let it boil to boil.Then cover cook the dal till it's half done, in the mean time, grind the chilies into coarse paste.Once the dal is half cooked, add the chopped pumpkin and the chili paste.Mix it well and then again cover the kadai with lid and cook till the pumpkin becomes tender.In the mean time, add the pearl onion,garlic and cumin seed( i grind little more for other poriyal too) in the mixie jar and grind into coarse paste.Once the pumpkin becomes tender, add the onion garlic paste and salt and mix well.Cook till all the moisture evaporates.Finally add the grated coconut & mix it well and transfer to the bowl.Then temper the ingredients listed under "To Temper " and add into the pumpkin kootu.That's it , Tasty Poosanikai Kootu is ready.- Since pumpkin has mild sweetness, adjust the chilies to balance the taste.
- While cooking pumpkin, if needed add little more water.
- Onion,garlic & cumin paste gives great flavor to the dish, so don't skip it.
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