September 9, 2011

White Pumpkin Subzi/Kootu

We all know that white pumpkin is a very widely used vegetable in the South Indian cooking with possibility of varied dishes like the Sambar, Kootu, Morkootu, Aviyal.   However to my knowledge, I have not known or hear anybody say that they have made a subzi with these pumpkins to go well with the rotis.  Today,  I got this wonderful home grown pumpkin from my friend(never seen one like this so firm yet tender and pure white in color).  Since I always like to come with some new innovations,  decided to make a dish out of these pumpkins that could be eaten with the rotis.  Hence, this kootu preparation combining the north and south flavors.  

This is my typical preparation of the Kootu for rotis when I do not feel like having any gravy dishes with garam masala.




3-4 cups of chopped white pumpkin
1 small onion chopped
1 tomato chopped
1 green chili
1 tsp grated ginger
2 tbsp chana dal
1/4 cup moong dal
1 tsp sambar powder
pinch of turmeric powder
salt to taste
few curry leaves

Cook the moong dal separately and have it ready.  Soak the chana dal for an hour and drain the water.
Take some oil in a pan and splutter the mustard and cumin seeds.  Add the ginger, green chili and curry leaves and saute it quickly.  Add the soaked chana and saute till all the moisture is gone completely.   Throw in the onions and saute them for about 3 minutes.  Now add the tomatoes along with turmeric and sambar powder and cook until it is soft(takes about 4 mintues).  Add the cubed pumpkin pieces and salt and stir for a couple of minutes before covering it with a lid.  You can add water at this stage but not too much.  When it is almost cooked add the moong dal and bring everything to a boil. 

Kootu is ready to be eaten with rice or rotis

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