Cooking time is 15 minutes with 2 hours to soak the dhal (lentil). Serving size - 4 servings
Ingredients
- Yellow Pumpkin - 1/2 kg
- Channa dhal - 2 tablespoon (Soaked already for 2 hours)
- Green chillies - 2 medium
- Coconut scrapings - 2 tablespoon
- Jeera - 1 teaspoon
- Onion - 1 inch bit
- Turmeric powder - 1/2 teaspoon
- Salt - To taste
- Jaggery - 1 teaspoon (optional)
- Curry leaves - few pieces
- Urad dhal - 2 Teaspoon
- Mustard - 3/4 Teaspoon
- Oil - 1 Tablespoon
- Milk - 4 Tablespoon
Procedure:
- Wash pumpkin and channa dhal.Add salt, turmeric powder and keep it in the cooker for 5 minutes
- Grind Coconut, Jeera, Green chilli, Onion to a paste and add to the cooked vegetable
- Allow it to boil for 3 minutes
- Heat oil and season with mustard and urad dhal, curry leaves.
- After removing from the fire, you can add milk (optional)
Note: The above recipe can be used for Ashgourd (white pumpkin) kootu.
For dhoodi Kootu use moong dhal instead of channa dhal (same measurement)
