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Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi

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Tarla Dalal • 07 April, 2016

Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi

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Table of Content

About Pumpkin Kootu Curry, Pumpkin And Kala Vatana Subzi

Ingredients

Methods

Soaked and drained kala chana

How to make Pumpkin Kootu Curry

Nutrient values

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal.

Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .

Ingredients

Main Ingredients

1/4 cup kala vatana (dried black peas)

salt to taste

2 1/2 cups chopped red pumpkin (bhopla / kaddu)

1 tbsp coconut oil any other refined oil

1 tsp mustard seeds ( rai / sarson)

2 tsp urad dal (split black lentils)

5 curry leaves (kadi patta)

To Be Ground Into A Smooth Paste

3/4 cup freshly grated coconut

8 whole dry Kashmiri red chilli , broken into pieces

1 tsp cumin seeds (jeera)

1/2 cup water

Method

Soak the kala vatana overnight. Drain well.
Combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the curry and mix well.
Serve hot.

Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi recipe with step by step photos

Soaked and drained kala chana

1. To make Pumpkin Kootu Curry, Pumpkin and Kala Vatana Sabzi, put the 1/4 cup kala vatana (dried black peas) in a bowl.
2. Wash the dirt off the kala vatana and soak in a bowl of water.
3. Cover with a lid and soak the kala vatana for overnight.
4. Drain.

How to make Pumpkin Kootu Curry

1. To make Pumpkin Kootu Curry, Pumpkin and Kala Vatana Sabzi, put soaked and drained kala vatana (dried black peas) in a pressure cooker.
2. Add 1 cup of water.
3. Pressure cook for 4 whistles.
4. Allow the steam to escape before opening the lid.
5. Add the 2 1/2 cups chopped red pumpkin (bhopla / kaddu), 1 cup of water and salt to taste, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
6. Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
7. For the tempering, heat the 1 tbsp coconut oil any other refined oil in small pan.
8. Add 1 tsp mustard seeds ( rai / sarson).
9. Add 2 tsp urad dal (split black lentils).
10. Add 5 curry leaves (kadi patta). and sauté on a medium flame for a few seconds.
11. Pour this tempering over the curry and mix well.
12. Serve Pumpkin Kootu Curry, Pumpkin and Kala Vatana Sabzi hot with a bowl of rice.