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WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU

How to Cook Recipes WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU using 14 ingredients and 7 steps

WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU - White Pumpkin Kootu is a stew made using Channa Dal and ground coconut. This is one of the simple kootu which goes very well with Vatha Kuzhambu This white pumpkin stew goes well as a side dish with rice and chapati. I make this kootu quite often in my kitchen. Its a very tasty kootu and can be. White Pumpkin Kootu is a stew made using Channa Dal and ground coconut.

WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU

I have already shared Cabbage kootu before.

In this recipe I have used ash gourd aka white pumpkin.

You can cook WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients make WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU

  1. Prepare 250 g White pumpkin/Ash gourd/poosanikai.
  2. It's 1/4 cup Split Bengal gram/Chana dal.
  3. You need 1/2 cup peeled and grated fresh coconut.
  4. Prepare 1 Tb sp raw rice.
  5. It's 1-2 green chillies, finely chopped.
  6. Prepare 1 tsp cumin seeds/ jeera.
  7. You need 1/4 tsp turmeric powder.
  8. It's 1 cup coconut milk.
  9. You need 1 tsp coconut oil/ sesame oil/ refined oil.
  10. You need 1 tsp mustard seeds.
  11. You need 1/2 tsp split urad dal.
  12. Prepare 2 whole red chillies.
  13. Prepare 5-8 curry leaves.
  14. It's To taste Salt.

WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU instructions

  1. Peel the ash gourd and remove the seeds. Chop the white portion into about 1 inch cubes..
  2. Soak the Bengal gram dal for about 2 hours and cook till soft and done in a pressure cooker(about 2 whistles). Soak 1Tb rice for an hour..
  3. Grind grated coconut, green chillies, cumin seeds and soaked and drained rice, together into a fine paste. Use water if required..
  4. Put the white pumpkin/ash gourd pieces in a heavy bottomed pan/ karahi, add turmeric powder, salt and just enough water to cover the vegetable. Cook on medium flame till vegetable is soft(Might take about 20-25 min). Alternatively you can pressure cook them to 2-3 whistles and then transfer to the karahi..
  5. Once the gourd is cooked, add the boiled Bengal gram and the coconut paste to it. Mix well. Add salt to taste and few curry leaves to it. Cook on low flame till the raw taste of rice and coconut is, gone(about 5 minutes). Now add coconut milk and simmer for another 10 minutes on low flame. Keep stirring in between..
  6. Tempering- In a separate pan heat 1 tsp coconut oil/ sesame oil/ refined oil. Add mustard seeds and when they crackle add urad dal, whole red chillies and curry leaves to it. Mix well till urad dal is changes colour. Pour this tempering on the Kootu..
  7. Serve the Kootu as a side dish with boiled rice..

WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU - Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. White pumpkin kootu is a kootu variety which I make quite often in my kitchen. Its a very tasty kootu and can be cooked quickly and easily. Season it with mustard seeds, channa daal and curry leaves. Serve the delicious White Pumpkin Kootu with rice or roti and enjoy the dish! Thank you and good luck