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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5 from 1 vote

POOSANIKKAI MOR KOOTU (White Pumpkin Mor Kootu)

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.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Keyword: ash gourd, Kootu, Poosanikkai, White pumpkin
Yield: 5 People


  • 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


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

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

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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