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.

Read More

Flowers from My Cam: 14. Poosani Poo / Pumpkin Flower

Read More

Pumpkin / Manjal Poosai / Arasanikkai Chutney

     Pumpkin chutney is a vegetable based chutney which is both yummy and healthy. This goes well with idli, dosa and rice also.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time:  10 mins  | Cooking Time: 15 mins| Yields: ¾ cup

Ingredients:

Grated Pumpkin	1 cup
Red Chilli	2
Bengal Gram Dal / Kadalai paruppu	1 tbsp
Tamarind	Turkey berry size (sunnaikkai size)
Grated Coconut or equal quantiry	¼ cup
Salt	To taste
Oil	1 tbsp
To Temper:
Oil	½ tesp
Urad Dal	¼ tesp
Mustard Seeds	¼ tesp
Curry Leaves	1 spring

Procedure:

1. Remove the seeds and skin of the Pumpkin. Then grate it using the grater.

2. Heat 1 tbsp of oil in a pan, add Bengal gram dal and fry for a min.

3. Next add red chillies and fry for a few seconds.

4. Now add the grated pumpkin and fry till they become translucent.

5. Add the tamarind and fry for a min.

6. Then add ¼ cup of water, Mix them gently and close the lid of the pan. Cook till the mixture becomes dry.

7. Switch off the flame and allow it to cool down completely. Add the grated coconut and grind with little water into a fine paste using the mixie.

8. Transfer the chutney into the serving bowl.

9. Heat ½ tesp of oil in a pan, add mustard seeds and urad dal. Wait for popping. Add curry leaves and fry for a few seconds.

10. Mix this temper  with chutney.

     Tasty and healthy pumpkin chutney is ready. 

Click here for more chutney recipes.

Read More

Pumpkin Stir Fry / Poosanikkai Poriyal

      Pumpkin Fry is a light-sweet side-dish which goes very well with Kara Kuzhambu or Vathakkuzhambu. I have already posted a Pumpkin Kuzhambu Recipe. The Main difference is the natural sweetness in Pumpkin Fry which gets lost in the Kuzhambu Recipe.

I am listing all the relevant recipes below:

1. Pumpkin Kuzhambu

2. Onion Garlic Kara Kuzhambu

3. Click here for more stir fry / poriyal recipes

Recipe Cuisine : South Indian | Recipe Category : Side Dish / Stir Fry

                       Preparation Time: 10 mins   | Cooking Time: 15 mins | Serves : 2

Ingredients:

Yellow Pumpkin	¼ kg
Onion / Sambar Onion	1 / 10
Grated Coconut	1 tbsp
Salt	As required
To Temper:
Oil	2 tesp
Mustard Seeds	¼ tesp
Urad Dal	½ tesp
Bengal Gram Dal / Kadalai Pruppu	2 tesp
Curry Leaves	1 spring
Red Chilli	1 or 2

Procedure:

1. Remove the seeds and skin of the Pumpkin.  Cut it into 1 inch square pieces.

2. Peel the skin of the Onion and wash it. Cut it into small pieces.

2. Steam cook the Pumpkin pieces for 4-5 mins or till they turn into glossy. Allow it to cool down.

3. Heat the oil in a pan, add mustard and wait for popping. Then add the urad dal and Bengal gram dal. Fry till they turn into golden color.

4. Now add the red chilli (break it into 2 halves) and curry leaves. Saute for a minute.

5. Then add the chopped onion and fry till they turn into translucent.

6. Now add the steam cooked pumpkin and salt. Mix them gently and keep the flame low. Close the lid of the pan and cook for 2 minutes.

7. Add the grated coconut and switch off the flame. Mix them gently and transfer it into serving bowl.

   Very very easy and tasty poriyal is ready to serve.

Read More

Pumpkin / Poosanikkai Kulambu without Dal

Ingredients:

Pumpkin	¼ kg
Oil	4 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	2 spring
Coconut	½ cup
Sambar Onion	½ Cup
Red Chilly	4
Coriander Seeds	2 tbs
Cumin Seeds	1 tbs
Turmeric	¼ tbs
Salt	To Taste
Coriander Leaves	For Garnish

Procedure:

1. Wash and peel the skin of the pumpkin.

2. Cut the pumpkin into 1 inch dices.

3. Heat 2 tbs of oil in a pan, and add sambar onion, red chilly, cumin seeds, coriander seeds, and 1 spring of curry leaves.

4. Saute them well till the onion becomes golden color.

5. Finally add the grated coconut and saute for a minute.

6. Make them into a fine paste.

7. Heat the oil in a pan, and add mustard seeds, urad dal and curry leaves.

8. When the mustard seeds starts popping, add sliced pumpkin and fry for a minute.

9. Then add water, turmeric powder and salt. Leave it for 2 mins.

10. And add the paste and mix them well.

11. After the pumpkin has been cooked well and the mixture becomes thick, switch off the stove.

12. Garnish with coriander leaves.

Serve hot with Dosas and Plain Rice.

Read More