March 24, 2011

Poosanikkai (White Pumpkin) Kootu



3-4 cups of cubed pumpkin
1/4 to 1/3 cup of toor dal
1/4 cup of fresh field beans(mochai)
salt to taste
pinch of turmeric
pinch of hing
Paste:
4 tea spoons coconut
1 red chilli
1/4 tsp cumin seeds

Seasoning:
Mustard, Urad dal, curry leaves

Cook the pumpkin with salt and turmeric adding little water until it is translucent.  Cook the toor dal  and mochai in the pressure cooker in separate containers.   Add little salt and water to the mochai.
Grind the paste ingredients adding little water to a coarse consistency.  I do not use too much coconut in my cooking even though traditionally it calls for.  Of course, needless to say more coconut makes the dish even more tasty.  So please feel free to add more coconut.
Add the paste.... bring it to a boil, add the cooked dal and let it come to a boil again.   If you find the consistency to be thin, you can add half a spoon of rice flour and bring it to a boil to thicken.  Take a spoon of oil and season mustard, urad dal and curry leaves.  Add it to the Kootu.

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