This kootu variety is all in one dish, which goes as accompaniment to rice as well as side dish. This is protein rich dish with goodness of chick peas/konda kadalai. My aunt made this once and got the recipe from her. I had white pumpkin, cooked chick peas/white channa in my hand. So thought of preparing this.
Preparation time : 10 min
Cooking time : 40 min
White pumpkin : 2 cups cubed Chick peas/channa : 1/2 cup boiled Toor dal/Tuvaram paruppu : 1/4 cup Tamarind : Small lemon sized Turmeric Powder : 1/4 tsp Salt : as needed To grind Red chilli : 2-3 Coriander seeds/Dhaniya : 1 Tbsp Channa dal/Kadalai paruppu : 1 Tbsp Cooconut : 2 Tbsp shredded Raw rice : 1 tsp To temper Oil : 1 tsp Mustard : 1 tsp Urad dal/Ulundhu : 1 tsp Asafoetida : 1 pinch Red chilli : 1 Curry leaves : 1 spring
1. Soak tamarind in hot water for 10 minutes and extract pulp. Boil channa and toor dal in cooker for 3-4 whistles. Boil white pumpkin in water with little salt. I didn’t cook in cooker because it might turn mushy. (Forgot to take pictures)
2. Roast all ingredients mentioned in roast and grind.
3. Ground it into a paste. In a kadai/pan heat oil. Add mustard seeds and once it splutters add urad dal, red chilli, asafoetida and curry leaves. After dal becomes red, add boiled pumpkin to this.
4. Add tamarind pulp/water, turmeric powder and salt as required. Boil till raw smell of tamarind leaves. Now add ground masala paste. Boil for 5 minutes.
5. Add Boiled channa/chick peas and boiled toor dal.
Cook for 5 minutes and your White pumpkin kootu is ready.
It tastes like sambar, but loaded with vegetables and chick peas. Enjoy with hot rice and sesame oil.
- Adjust red chilly according to your spice level.
- I didn’t add turmeric powder in dal or pumpkin. But while making kootu which gives bright colour.
- Raw rice gives thickness to kootu.
- My red chilli is spicy, so I didn’t add during tempering