Kootu is one delicious side dish creation in Indian cuisine.Who ever created the kootu recipe, needs great credit. I can have it everyday and never get bored with it. There are different ways in which the kootu can be prepared. It all depends on what you feel like preparing on a particular day. Yesterday I made poosinikai kootu which my husband and i enjoy a lot. The cooking time for white pumpkin is very short and hence we can make it in a jiffy. In this kootu, it is very important to add channa dal to the kootu. This replaces the need to add other dals.
White Pumpkin - 3 cups cut into 1/2 inch cubes
Water - 3/4 cup plus 1/4 cup extra
Fresh Coconut - 3 tbsp
Cumin Seeds - 1 tsp
Green Chillies - 1
Oil - 2 tbsp
Channa dal - 3 tbsp
Udad dal - 2 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/8th tsp
Curry Leaves - a few
Red Dry Chillies - 1
Turmeric - 1/4 tsp
1. Add pumpkin, 3/4 cup water, salt and turmeric to a pan and cook the pumpkin until it gets transparent.
2. Blend coconut, cumin seeds and green chillies in a blender. When the pumpkin gets cooked add this paste to the pan.
3. Add some oil to the frying pan. Add asafoetida, mustard seeds, red chillies and allow for the mustard seeds to pop before adding curry leaves, channa and udad dhal.
4. Add this to the kootu mix and cook on low heat for a few minutes. Garnish with curry leaves. Serve hot with rice, sambar, rasam or curd.