Monday, August 31, 2020

Pumpkin Curry / Kootu

Sometimes at the same point, you have so many veggies ready to be picked and the best thing to do is to share with friends and family. One of my friends, Y-B, shared her organic produce. She had a couple of Amir pumpkins / Kabocha pumpkins. They cook pretty fast and they are very very tasty. After thinking about what and all I could make with this pumpkin, I decided to make the sambhar podi kootu that my mom makes with varied veggies in hand. I especially like the kothavarangai (cluster beans) - palakottai (jackfruit seed) kootu. Since I had the jackfruit seeds on hand (thanks to my neighbor HA for the yummy jackfruit), wanted to make this version with the pumpkin. Maybe another day would share the exact recipe of the cluster beans kootu. I added some blackeyed peas to increase the protein content. The curry is equally good with roti and rice with a dollop of ghee.    


4-6 servings

Pumpkin - 1.5 cups, diced

Salt - 1 tsp

Blackeyed peas - 1/4 cup

Toor dhal- 1/4 cup

Turmeric - 1/4 tsp

Coconut - 2 tbsp

Water -2 and 1/4 cups

Sambhar powder - 1.5 tsp

Jackfruit seeds - 8 to 10


Ghee - 1 tsp

Mustard seeds - 1/3 tsp

Split urad dhal - 1/3 tsp

Cumin- 1/3 tsp

Hing - 1/8 tsp

Curry leaves - 1 sprig

Cilantro for garnishing


Pressure cook the dal and black-eyed peas with 1/2 cup water each. Along with it, pressure cook the jackfruit seeds if using.

In a saucepan, add a cup of water and diced pumpkin and cook. In two minutes, the pumpkin would be crisp-tender. 

Add the cooked jackfruit seeds, black-eyed peas, salt, turmeric and simmer for a couple of minutes.

Then add the sambhar powder, continue to cook for 2 more minutes. The raw smell would have gone.

Then add dhal and coconut. Adjust the consistency by adding 1/4 cup water. Continue to simmer for 2 more minutes. Switch off the flame and keep aside.

In a pan heat ghee. Add red chilli and mustard. when it splutters add the split urad dhal, cumin, curry leaves, and hing. When golden remove and add to the curry. 

Mix, garnish with cilantro and serve with rice or roti.


Jackfruit seeds or any beans are optional. If not using, just adjust the salt and sambhar powder according to taste.

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