Pumpkin more kootu
Hola peeps. Sitting here on my sofa on a Friday early morning (my weekend) with Adyant on my lap with a determination to finish this post! I would have loved sipping on a green tea right now on the side but I don’t know where I would keep the tea considering the laptop has occupied the sofa handle for now :). Anywho, this is my final weekend before we make our trip to the UK and the excitement is only increasing. I wonder if I am going to be posting any recipes when I am on my vacation. I very well could considering we will be staying most nights at our cousin’s place! Now about this post – These kind of recipes from MIL is one of the main reasons for me wanting to document/ blog. I want some of my favorite recipes from MOM & MIL the way they did it and not look up later in life on google as to how someone else might have done it! I somehow don’t remember having had this concept of more/ curd kootu in all my years of growing up (Am sure I am the reason to blame since I wanted my mom to make repetitive dishes of my few favorites). So, when I got married and came to live here in Dubai with my in-laws, there were many dishes that I had tasted for the first time in my life (more like from my last 15 years memory lane)! Pumpkin (pooshnika) more kootu was one of those dishes. I love pumpkin & I love curd. So, it is but natural that I love this dish that involves both the things I love :). It also has a 3rd thing I love – it takes less than 30 mins to prepare this dish (including chopping). What’s not to love about that?!! So people who like pumpkin, do give this a try. Such a simple and comforting food. On days that I want to avoid starch, I take a big bowl of just this for lunch! Extremely satiating I must say :). And just in case it’s not clear – this dish was made by MIL with me clicking pictures and now documenting it!! yayyy, my keeper recipe archives from MIL is actually growing!!
- 500 gms pumpkin (deseeded and chopped finely)
- 1 tsp cumin seeds
- 2 nos green chilies (halved and sliced)
- 1 pinch asafodita
- few curry leaves
- 2 tsp rice flour (arisi maavu)
- 1 cup curd
- 1 tsp oil
- 1/2 tsp mustard seeds
-
In a vessel, add the pumpkin, green chillies, cumin seeds, asafodita, curry leaves, some salt and 1/2 cup water and let the pumpkin cook.
-
Make a runny paste out of rice flour and water.
-
Once the pumpkin is well cooked (you must be able to mash the pumpkin with your fingers), add this batter, stir and bring the mixture to a boil.
-
After a few minutes, turn off the heat.
-
Beat the curd separately and add to the mixture and give it a stir.
-
In a small vessel on the side, prepare the tadka by heating some oil and add the mustard seeds to this and let it crack.
-
Pour this tadka over the pumpkin kootu and give it a stir.
-
Enjoy the pumpkin more kootu on a bed of rice with a side of appalam/ vadam.
Step wise pictures
-
- In a vessel add pumpkin, cumin seeds, curry leaves, asafodita, green chillies, salt & some water.
-
- Bring the mixture to a boil and allow the pumpkin to cook.
-
- Meanwhile, prepare a runny batter with rice flour & water.
-
- Add the batter to the mixture & let it boil. Turn off the heat & add beaten curd.
-
- Temper the more kootu with mustard seeds.
-
- Enjoy the kootu on a bed of rice!
