This kootu recipe is very simple and easy to make. Very delicious too. The raw flavour of grated coconut, cumin seeds and red chillies will give an awesome taste for this kootu. This is an excellent combo for kara kuzhambu and even for sambar. This can be served with idly as well for dosa.
INGREDIENTS:
Poosanikkai / Pumpkin - 2 cups cut into cubicles
Moongdhal - 1/2 cup
Tomato - 1 chopped
Turmeric powder - 1/4 cup
Salt - as needed
To grind:
Grated coconut - 1/4 cup
Red chillies - 2 to 3
Cumin seeds - 1 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Peel poosanikkai / pumpkin's skin and cut into small / cubicles. Heat oil in a deep pan / kadai and splutter mustard seeds add cumin seeds, curry leaves and asafoetida. Add poosnikkai pieces and tomatoes. Saute well then add a cup of water and add turmeric powder. Let the poosanikkai cook well.
Pressure cook moongdhal in a cup of water. Allow 3 to 4 whistles. Mash moongdhal and keep aside. Once the poosanikkai cooked well add cooked moongdhal. Mix well and add needed salt. Do not add more water. Allow to boil for 5 to 10 mins.
Meanwhile in a blender / mixie make a fine paste of grated coconut, cumin seeds and red chillies by adding water. Add grounded paste in the pooasnikkai mixture.
Allow to boil for 5 more mins and turn off the stove.
TIPS:
Consistency of kootu should be neither thick nor thin consistency so do not add more water.
Instead adding raw coconut and red chillies, you can fry the "to grind" ingredients in a tsp of oil and also coriander seeds can be added.
Pepper can be added instead red chillies.
Green chillies also can be added. If you add green chillies then reduce the red chillies or even not to put red chillies.
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