White pumpkin kootu

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


Step 1

Peel and cut white pumpkin into medium pieces. Boil them with enough water and keep aside.

Step 2

Boil tur dal till soft. Mash lightly and set aside.

Step 3

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.

Step 4

Grind the above masala with little water to make smooth paste.

Step 5

Heat a heavy bottomed vessel. Add tamarind water.

Step 6

Boil till the raw smell of tamarind goes away.

Step 7

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.

Step 8

Heat oil in a tadka pan. Add asafoetida, mustard seeds. Allow mustard seeds to splutter. Add peanuts and stir fry till light brown.

Step 9

Add to the kootu and serve hot with rice.


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