Yellow Pumpkin Paal Kootu

    Yellow Pumpkin Paal Kootu

          This kootu can be served as a main dish or sidedish. Pumpkin is one of the most widely grown vegetables and is incredibly rich in vital antioxidants and vitamins.

Ingredients :

·        Pumpkin – 2 cup

·        Salt as needed

·        Turmeric powder – ¼ spn

·        Sugar – 2 to 3 spn

·        Milk – 1 cup

·        Rice flour – 1 spn

For masala paste(fry and grind):

·        Oil – 1 spn

·        Black gram /urad dal – 3 spn

·        Red chilli – 4

·        Grated coconut – 3 spn

·        Curry leaves few

For seasoning :

·        Oil – 1 spn

·        Mustard seeds – ½ spn

·        Urad dal – ½ spn

·        Curry leaves few

Preparation :

·        Clean the pumpkin by removing the skin,seeds and also the husk covering the seeds. Cut them into 1 inch sized cubes.

·        Heat oil in a pan and fry all the masala paste ingredients. Allow it to cool and grind into fine paste by adding little water.

·        Make rice flour paste by adding 2 spn of water without any lumps.

·        To make the seasoning: heat oil in a pan ,then add the seasoning items one by one  and keep it aside.

Method :

·        In a pan, Cook the pumpkin cubes with salt and turmeric powder  with enough water.

·        Then add the masala paste  and stir well.

·        Cover it and cook until raw smell goes off.

·        Next add sugar and cup of milk.

·        Allow it to cook for 5 mins.

·        Then add rice flour paste and stir well till becomes thick.

·        Atlast pour the seasoning mixture into the kootu.

·        Mix everything.Done!

                                 

Pumpkin paal kootu is ready..Serve hot.. J

Pumpkin -Black Eyed Peas Curry

       Pumpkin – Black Eyed Peas Curry 
                   

                                   

Ingredients :

 Black eyed peas/cow peas /karamani – 1 cup

Pumpkin -1/2 piece
onions – 1 cut lengthwise
Garlic  – 10  cloves
sambar powder – 2 ¼ spn

Tamarind paste -1 ½ spn
Salt as required
Oil – 1 tbsp

For tempering:

Vadakam -1/2 spn

Or

Mustard seeds- ½ spn

Cumin seeds- ½ spn

To grind:

Grated coconut – ¼ cup

Sombu – ½ spn

Preparation :

Soak the black eyed peas/karamani overnight or for 5 hours. Pressure cook it for 2 whistles and keep it aside.

Grind coconut along with sombu to a fine paste and keep aside.

Wash , remove the skin and cut pumpkin into small cubes.

Method:
Heat oil in a pan, add tempering items .When it sizzles, add onions and sauté till it turns transparent.

Then add garlic  cloves and sauté for a few more minutes.

Add tamarind juice, sambar  powder and salt . Add enough water.

close it with lid and boil it for until raw smell goes off. Then add cooked black eye peas and pumpkin pieces and simmer for 10 minutes.

Atlast add the grind paste.The consistency of the curry should neither be thick nor thin. So adjust water accordingly.cook it for 5 mins.
                                     

                                       

                                                    

Garnish with curry leaves…Done!