Yellow Pumpkin Kootu with Channa Dal (without Coconut)

With yellow pumpkin (manjal poosanikai) we usually prepare either poriyal , Chutney or kuzhambu. This yellow pumpkin kootu recipe was given to me by my friend. I tried this and liked it very much. This can be used as poriyal or side dish for rice and chapathi.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry / Poriyal

Preparation Time: 5 mins | Cooking Time: 15 mins |  Yields : 1 ½ cup

Ingredients:

Yellow Pumpkin (chopped)	1 cup
Channa Dal / Kadalai Paruppu	3 tbsp
Salt	1 tsp or as required
Dry Powders:
Red Chilli Powder	1 tsp
Turmeric Powder	½ tsp
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Garlic Pods	2
Chopped Onion	¼ cup
Tomato (small size)	1

Procedure:

1. Remove the skin and seeds of the pumpkin. Then cut it into ½ inch pieces.

2. Remove the skin of the garlic and either chop them into small pieces or grate them using the grater.

3. Remove the skin of the onion and cut it into small pieces.

4. Wash and pressure cook the channa dal with ¼ cup of water for 4 whistles in medium flame or cook them till they become tender.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add cumin seeds and wait for splutter.

7. Add curry leaves and sauté till they become crisp.

8. Add garlic (from 2) and sauté for few seconds.

9. Add onion (from 3) and sauté till they become translucent.

10. Add chopped tomato and cook till they become mushy. Now close the lid of the pan and cook.

11. Add turmeric powder, red chilli powder and salt. Mix them well.

12. Add chopped pumpkin (from 1) and add ¼ cup of water. Mix them well. Close the lid of the pan and cook till they become soft.

13. Add channa dal (from 4) with cooked water and mix well. Cook till the water evaporates completely.

Yummy and tasty pumpkin / poosanikai kootu is ready to serve wit

Note:

1. You can use either small onion or big onion.

2. Adjust the spice level according to your taste.

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Keerai Kootu Recipe|Keerai Recipes|Greens Recipes

There are many different styles of preparing Keerai Kootu. Many of them are interesting and have unique taste. This recipe is the style used by my family members. Check this out.

Click HERE to view 20+ Keerai Recipes.

Recipe Cuisine : South Indian | Recipe Category: Kootu

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Ingredients:

Chopped Greens/Keerai *	2 cups
Split Green Gram (moong dal / Paasi Paruppu)	¼ cup
Turmeric Powder	½ tsp
Salt	To taste
Sambar Powder (Recipe HERE)	2 tsp
To Grind:
Grated coconut or equivalent	¼ cup
Garlic Pods	2
Cumin Seeds	1 tsp
To Temper:
Coconut Oil / Cooking Oil	2 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Red Chilli	1
Chopped Onion	2 tbsp

* Use Palak, siru keerai, mulai keerai, aria keerai etc.,

Procedure:

Preparation Procedure:

1. Clean the greens / keerai and wash them thoroughly. Then drain the water completely. Cut them into small pieces.

2. Remove the skin of the garlic and use.

3. Grind the coconut, garlic and cumin seeds into a fine paste using little water.

4. Remove the skin of the onion and cut them into small pieces.

5. Wash the moon dal and keep it aside.

Cooking Procedure:

6. Add keerai (from 1) and moong dal (from 5), and ¼ cup of water in a pressure cooker. Mix them well.

7. Pressure cook them for 1-2 whistles in a high flame. Allow it cool down.

8. After pressure has gone, add turmeric powder, sambar powder, salt and ground mixture (from 3). Mix them well.

9. Cook them for 5 mins or till the raw smell goes off.

10. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.

11. Add curry leaves and broken red chilli. Sauté for them till the curry leaves become crisp.

12. Add chopped onion (from 4), sauté till the onion become translucent.

13. Add this mixture with keerai mixture. Cook for few more mins.

    Yummy and delicious Keerai Kootu is ready to serve.

Note:

1. Adjust the sambar powder level and red chilli level according to your taste.

2. You can use red chilli powder instead of sambar powder.

3. Small onion gives more taste than big onion. But you can use big onion also.

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Chow Chow Kadalai Paruppu Kootu / Chayote Kootu

Most of the kootu recipe use moong dal (pasi paruppu). But my mother uses channa dal ( kadalai paruppu). This simple change gives a different but good taste. You can have this with not only rice but also chapathi, dosa, etc.,

Click HERE to view 30+ stir fry recipes.

Recipe Cuisine : South Indian| Recipe Category: Side Dish

                    Preparation Time: 15 mins  | Cooking Time: 20 mins | Yields: 20 cookies

Ingredients:

Chow Chow	1
Chana Dal / Kadalai Paruppu	¼ cup
Salt	As required
To Fry and Paste:
Oil	1 tsp
Chana Dal / Kadalai Paruppu	1 tbsp
Red Chilli	2
Cumin Seeds	1 tsp
Coriander Seeds	1 tsp
Grated Coconut	3 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Finely Chopped Onion	¼ cup

Procedure:

1. Remove the skin and seeds of the chow chow. Then cut it into small ½ inch pieces.

2. Pressure cook the ¼ cup of channa dal with ¼ cups of water for 3 whistles in medium flame or till the dal becomes tender.

3. After pressure has gone, remove the cooked dal from the cooker and drain the water come pletely. Keep it aside.

4. Meanwhile, heat 1 tsp of oil and fry channa dal, red chillies, coriander seeds, and cumin seeds, till the nice aroma comes out from the mixture.

5. Then add grated coconut and fry for 1 mins then switch off the flame. Allow it to cool down completely.

6. Grind the above fried mixture into fine paste using the mixie with little water. Keep it aside.

7. Heat the oil in a pan, add mustard seeds and wait for popping.

8. Add curry leaves and sauté for few seconds.

9. Add chopped onion and sauté till the onion becomes translucent.

10. Add Chopped chow chow pieces (from 1) and ¼ cup of water. Mix them well and close the lid of the pan.

11. Stir the mixture occasionally. Cook till the chow chow becomes tender.

12. Add the ground masala (from 6), cooked channa dal ( from 3)  and salt. Mix them well and cook till the mixture becomes thick.

   Aromatic and yummy chow chow stir fry is ready to serve. Serve it with rice, roti and chapathi.

Note:

1. Adjust the channa dal level according to your taste.

2. Adjust the chilli level according to your spice level.

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Keerai – Greens Kootu without Coconut

This is very easy and tasty variant of keerai kootu recipes. This can be done with any keerai/greens variety. The main uniqueness of this recipe is that we do not use coconut unlike others.

Click HERE to view 15+ Greens/Keerai Recipes.

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 2 cups

Ingredients:

Any Keerai / Greens	2 cups (finely chopped)
Garlic Pods	5
Moong Dal / Paasi Paruppu	¼ cup
Small Tomato	1
Cumin Seeds	2 tsp
Salt	As Required
To Temper:
Coconut Oil	2 tsp
Mustard Seeds	¼ tsp
Green Chilli	2
Chopped Onion	¼ cup

Procedure:

1. Wash and drain the water from the leaves. Then chop the greens into small pieces.

2. Remove the skin of the onion and chop them into small pieces.

3. In a pressure cooker, add chopped greens/keerai, chopped tomato, cumin seeds, washed moong dal, garlic pods and ½ cup of water.

4. Pressure cook them for 1 whistle in a medium flame. After pressure has gone, remove the lid of the cooker and keep it aside.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add green chillies (split it into two halves) and chopped onion. Sauté till the onion become translucent.

7. Pour this temper and salt into the cooked greens. Again cook the green for 2 more mins. Add water if needed.

8. Mash them with paruppu maththu (as shown in the pic) or blender.

   

               Healthy and tasty kootu is ready to serve with hot rice.

Note:

1. You can use any greens like thandu keerai, ponnanganni, siru keerai, etc.,

2. Adjust the chilli level according to your taste.

3. I have used Ponnanganni keerai.

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