POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

Kootu is a healthy South Indian dish, that is very famous in many Tamil homes. Kootu’s preparation is quite simple, and it is very delicious.
A blend of vegetables and lentils are generally used in making kootu. However, in a mor kootu we reduce the number of vegetables to generally one vegetable that is in focus and we omit lentils too. Poosanikkai Mor Kootu is very flavourful, and I usually serve it with thogaiyal and rice. But you can also serve it with sambhar, rasam and rice or adai.

We use Pumpkin (ash gourd or white pumpkin) to prepare a lot of dishes, like sambhar, Avial, kootu and raita. But in my house, we prepare this mor kootu very often. It is easy and quick to make. It uses minimal ingredients and most of them are commonly found at home. Pumpkin is also very good to cool down our bodies during summer, because of it’s high moisture content. This cuisine is a regular dish in some of the restaurants in their lunch menu. Sometimes but very rarely, it is served in marriages also.

We can use Poosanikkai Mor Kootu as a side dish for Kozhambu and rice (Check my kuzhambu recipe). To prepare this I drew inspiration from Ammavum Naanum program by Rakesh Raghunathan

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POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

SRIMATHI SUNDARARAMAN
Poosanikkai mor kootu as the name suggests is made with curd and white pumpkin. It can be served as a side dish for rice. It tastes a little like avial, but with one vegetable instead of many.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine South Indian
Servings 5 People

Ingredients
  

  • 2 Cups Diced White Pumpkin Poosanikkai in Tamil, safed kaddoo in Hindi
  • 1/2 Cup Grated coconut
  • 1 tsp Cumin seeds Jeera in Hindi
  • 2 Green chilly
  • 2 tsp Rice Soaked
  • 1/4 Cup Curd
  • Salt To taste

For tempering

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Carrom Seeds Omam in tamil
  • Few curry leaves

Instructions
 

  • Cook the diced white pumpkin in a pressure cooker for 2 whistles. Use 1 cup water for this.
    poosanikkai mor kootu12
  • Take coconut, greenchillies and cumin seeds in a blender.
    poosanikkai mor kootu10
  • To this, add the soaked rice.
    poosanikkai mor kootu3
  • Blend them together to a smooth paste.
    poosanikkai mor kootu9
  • Now, take the cooked pumpkin in a heavy bottomed vessel.
    poosanikkai mor kootu2
  • Add salt to it.
    poosanikkai mor kootu1
  • Add the ground coconut paste. Mix well and allow it to boil. This will take roughly 5 minutes.
    poosanikkai mor kootu8
  • Then add curd, mix well and take it off the heat once it start boiling.
    poosanikkai mor kootu7

Preparing the tempering

  • In a kadai heat oil, and add mustard seeds.
    poosanikkai mor kootu6
  • Once it starts spluttering, add carrom seeds.
    poosanikkai mor kootu5
  • Once the carrom seeds splutter, add curry leaves.
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  • Pour it over the kootu.
    poosanikkai mor kootu

Notes

  1. Using coconut oil for the tempering will enhance the flavour of the kootu. 
  2. Banana stems, cabbage, snake gourd and chow-chow can also be cooked in the same method instead of the pumpkin. 
  3. Additionally, you can also include peas and carrots in the recipe. 
Keyword ash gourd, Kootu, Poosanikkai, White pumpkin


1 thought on “POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)”

  • 5 stars
    Though it sounds very traditional actually it is very tasty and serves as 2 in 1in south Indian homes.

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