Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi
by Tarla Dalal
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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 .
- 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.
Nutrient values (Abbrv) per serving
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