Pumpkin curry / poosanikai kootu

Ingredients

• 1 (Medium Piece) Pumpkin cut into smallcubes
• 1/2 cup channa dal / kadala paruppu/ Bengal gram

For Gravy:

• 1/2 cup grated coconut
• A pinch of turmeric
• 1 tsp jeera /cumin seeds
• 1/2 tsp red chilli powder/ 2 to 3 Akka Red Mirchi
• Salt to taste

For Seasoning:

• 2 tsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp urad dal(optional)
• A pinch of hing / asafoetida
• Curry leaves

You may like

Pumpkin spice latte with homemade pumpkin spice syrup!

Preparation

• Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
• Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
• Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt.
• Serve hot with rice.