Pumpkin Koottu Curry ( Know Your Dals and Pulses )

by Tarla Dalal

Added to 6 cookbooks
This recipe has been viewed 2548 times

Even those who otherwise find vegetables like pumpkin to be bland cannot resist this interestingly seasoned curry, all thanks to the scrunch of kala vatana!

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 6 servings
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Ingredients

To Be Ground Into A Smooth Paste (makes Approx. 3/4 Cup)
3/4 cup freshly grated coconut
8 whole dry Kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)
1/4 cup water

Other Ingredients
1/4 cup kala green peas
salt to taste
2 1/2 cups chopped red pumpkin (bhopla / kaddu)
1 tbsp coconut oil any other refined
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)

For The Garnish
8 to 10 curry leaves (kadi patta)

Method

Soak the kala vatana overnight or for at least 5 to 6 hours.
Drain, add 1 cup of water and pressure cook for 3 to 4 whistles.
Allow the steam to escape before opening the lid.
Add the pumpkin, 1 cup of water and a ,little salt, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Add the prepared paste, mix gently and simmer for 5 to 7 minutes. Keep aside.
For the tempering, heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté for few seconds.
Pour this tempering over the curry and mix well. Serve hot garnished with curry leaves.

RECIPE SOURCE : Know your Dals and Pulses