YELLOW PUMPKIN KOOTU
For years I have been trying to get my husband to like pumpkins as they are incredibly rich in vital antioxidants. It's amazing how a well made dish, thanks to a good recipe, can change one's outlook towards a vegetable!
I have adapted this from Yellow Pumpkin Kootu in the popular blog, Padhu's Kitchen. My reward for making this dish came when I saw it polished off in no time. More importantly, my husband enjoyed it and asked me to make it again!!
Ingredients:
For years I have been trying to get my husband to like pumpkins as they are incredibly rich in vital antioxidants. It's amazing how a well made dish, thanks to a good recipe, can change one's outlook towards a vegetable!
I have adapted this from Yellow Pumpkin Kootu in the popular blog, Padhu's Kitchen. My reward for making this dish came when I saw it polished off in no time. More importantly, my husband enjoyed it and asked me to make it again!!
Ingredients:
- Yellow Pumpkin, 3 cups, chopped
- Tur Dal, 1/3 cup
- Peppercorns, 1/3 tsp
- Red Chillies, 3
- Peanuts, 1 tbsp
- Grated Coconut, 1/4 cup
- Tomatoes, 2
- Mustard, 1 tsp
- Curry leaves, a few
- Onions, chopped. 2
- Ginger, finely chopped, 1" piece.
- Turmeric Powder, a pinch
- Salt, to taste
- Oil 2 tsp
Method:
Wash and peel the pumpkin. Cut them into cubes.
Place the pumpkin cubes in a pan, add a little water, salt and turmeric powder
Cook till the pumpkins are done taking care not to overcook them. Keep aside.
Pressure cook the tur dal until done and keep aside.
In a kadhai, add 1 tsp of oil and fry the peppercorns, red chillies and peanuts on medium flame till the chillies turn crisp and the peanuts change colour
Transfer to a mixer and together with the grated coconut grind it to a smooth paste using the required amount of water. Keep aside.
Make a puree of the tomatoes and keep aside
In a kadhai, heat oil and when it gets hot, add the mustard seeds. When they splutter add the curry leaves, chopped onions and the finely chopped ginger and fry till the onions become transparent
Now one by one add the cooked pumpkins, the pepper-peanut- coconut ground paste, the tomato puree and lastly the cooked tur dal
Mix well, add salt to taste and bring it to a boil
Lower the flame, allow it simmer for a few minutes
Serve hot with rice or chapati.
Place the pumpkin cubes in a pan, add a little water, salt and turmeric powder
Cook till the pumpkins are done taking care not to overcook them. Keep aside.
Pressure cook the tur dal until done and keep aside.
In a kadhai, add 1 tsp of oil and fry the peppercorns, red chillies and peanuts on medium flame till the chillies turn crisp and the peanuts change colour
Transfer to a mixer and together with the grated coconut grind it to a smooth paste using the required amount of water. Keep aside.
Make a puree of the tomatoes and keep aside
In a kadhai, heat oil and when it gets hot, add the mustard seeds. When they splutter add the curry leaves, chopped onions and the finely chopped ginger and fry till the onions become transparent
Now one by one add the cooked pumpkins, the pepper-peanut- coconut ground paste, the tomato puree and lastly the cooked tur dal
Mix well, add salt to taste and bring it to a boil
Lower the flame, allow it simmer for a few minutes
Serve hot with rice or chapati.
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