White pumpkin kootuTweet
A typical south indian preparation using lentils, vegetables, tamarind and coconut.
- White pumpkin - 200 gms
- Tamarind water - 1/4 cup
- Tur dal - 1 cup
- Oil - 2 tablespoons
- Salt to taste
- 1 string of curry leaves
- Chana dal - 3 teaspoons
- Udid dal - 3 teaspoons
- Whole black pepper - 7 to 8 nos
- Dry red chillies - 5 nos
- Grated coconut - 4 tablespoons
- Mustard seeds - 1 teaspoon
- A pinch of asafoetida
- Peanuts - 1/4 cup
Peel and cut white pumpkin into medium pieces. Boil them with enough water and keep aside.
Boil tur dal till soft. Mash lightly and set aside.
Heat oil in a kadai. Stir fry chana dal, udid dal, black pepper, red chillies till dals turn light brown. Add grated coconut and stir fry for 15 seconds and switch off the flame.
Grind the above masala with little water to make smooth paste.
Heat a heavy bottomed vessel. Add tamarind water.
Boil till the raw smell of tamarind goes away.
Add ground masala, boiled pumpkin pieces, salt, curry leaves and cook for 2 to 3 minutes on a low flame by stirring well. Add mashed tur dal and little water and boil for another 5 minutes. Bring the curry to a medium consistency.
Heat oil in a tadka pan. Add asafoetida, mustard seeds. Allow mustard seeds to splutter. Add peanuts and stir fry till light brown.
Add to the kootu and serve hot with rice.