Pushnikaai (White Pumpkin) Pulippu Kootu

Ingredients:

White Pumpkin - 2 cups (diced)

Curry Leaves - handful

Mustard Seeds - 1 teaspoon

Channa Dal - 2 teaspoons

Urad Dal - 1 teaspoon

Dry Red Chillies - 5

Coriander Seeds - 3 teaspoons

Coconut - 3 tablespoons (shredded)

Asafoetida - 1 pinch

Tamarind - lemon size

Oil - 2 teaspoons

Heat oil in a frying pan and add channa dal, urad dal, coriander seeds and red chillies. Fry until it turns golden brown. Add shredded coconut and fry for a couple of minutes. Cool and grind the mixture into a fine paste.

In a heavy saucepan, heat tamarind pulp, salt and water. Add diced pumpkin and boil for 15-20 minutes. Add the ground mixture and heat until it thickens.

Seasoning: Heat 1/2 teaspoon of oil and add mustard seeds, asafoetida and curry leaves.

Serve hot with rice or chapatis.

Variations:

• Add Soaked black eyed peas (soaked in water for 30 minutes) and cook with the pumpkin.



• Add lima beans and cook with the pumpkin.



• Add 1 cup of cooked toor dal and add to the kootu.



• Fry sun dried tomato in oil in low heat and add to the kootu.