Today I am here with South Indian style stew/ kootu made with Ashgourd / Vellai Poosanikkai. This is a coconut based kootu and is made with channa dal. Moong dal can also be used instead of Chana dal. I have not used onion or garlic in this kootu. But you can use them for making the kootu more flavourful. Consistency of this kootu can be adjusted as per your preference. You can make it semi dry or stew like (gravy kind) to serve with rice. Rice, rasam and kootu is my favourite combination. It is a very comforting combination, I must say.
white pumpkin kootu, ashgourd kootu, vellai poosanikai kootu with kadala paruppu
Let us now see the method of preparing this kootu. Pressure cook chana dal and keep it ready. In the mean time chop white pumpkin into cubes. Then grind coconut along with ginger, green chillies and cumin seeds into a fine paste. Heat oil in a heavy bottomed pan, add mustard seeds and curry leaves fry for a minute. Then add the ashgourd cubes, turmeric powder, salt and required water and cook till the pumpkin is 3/4 th done. Now add the cooked channa dal, ground coconut mixture and check if salt is required then cook till the raw smell is gone and required consistency is reached.
Find below the pictorial of the same.
vellai poosanikai kootu with kadalai paruppu, ashgourd kootu, white pumpkin kootu with chana dal
Vellai Poosanikai Kootu
South Indian style stew made with white pumpkin / Ashgourd, channa dal / kadala paruppu and ground coconut. This kootu is made without onion and garlic.(Vegan) Category : Vegetable side dish Recipe Developed, Cooked and Clicked by : Divya Prakash Published : August 16, 2016 Prep time : 15 mins; Cook time : 20 mins; Total time : 35 mins Yield : 4 servings
White Pumpkin/ Ashgourd : 250 gms
Chana dal / Kadala Paruppu : 1/4 Cup
Coconut (grated) : 1/4 Cup
Green Chillies : 2 nos.
Ginger : 1 inch long
Cumin seeds : 1/2 Teaspoon
Oil : 2 Teaspoons
Mustard Seeds : 1/2 Teaspoon
Curry Leaves : 1 Sprig
Turmeric Powder : 1/2 Teaspoon
Asafoetida : a pinch (finely chopped)
Salt : as required
Pressure cook chana dal and keep it ready. Also chop ashgourd into cubes.
Grind coconut, ginger, green chillies and cumin seeds into a fine paste and keep it aside.
Heat oil in a pan, add mustard seeds, curry leaves and then add asafoetida, ashgourd cubes, turmeric powder, required water and salt and then cook till ashgourd is about 3/4 th cooked.
Then add cooked chana dal, ground coconut paste and cook till the raw smell is gone and simmer till required consistency is reached. Then turn off the heat.
White Pumpkin/ Ashgourd kootu is ready.
Instead of chana dal, moong dal / Payatham paruppu can also be used.
Adjust green chillies as per your taste.
I have not used onion and garlic in this recipe. You can add to get more flavour.
Adjust the amount of water added as per the required kootu consisteny.
Take care not to overcook ashgourd, it might turn mushy.