Rice with Ash Pumpkin Porichcha Koottu

Name: Rice with Ash Pumpkin Porichcha Koottu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tbsp Bengal gram dal; 1 tsp black pepper corn; 4 tablespoons coriander seeds; 2 tablespoons urud; 2 green chjlies; 1 inch ginger; 4 Garlic cloves (optional); 1 c coconut pieces; 1 cup rice; 1/2 cup mung split; 2 tbsp sesame seed oil; 1 tsp Mustard seeds; 1/4 tsp methi seeds; 1/4 tsp asafetida; 1 tsp Cumin seeds; 1/2 cup curry leaves; 1/2 tsp turmeric powder; 3 Green chillies, finely chopped; 1 cup Onion, finely chopped; 2 cups Pumpkin, finely chopped; 1/2 cup Coconut pieces; 1 cup cooked split mung; 1 cup coconut milk; as per taste Salt; 1/4 cup Coriander leaves, finely chopped

Lakshmi Sridharan Ph D @cook_19872338

USA

#FM #W2 #CHOOSETOCOOK Koottu (tamil) means combination of a dal and vegetables. In porichcha koottu we do not include tomatoes or tamarind. We people of tamil origin invariably use split mung in porichcha koottu. ASH gourd, white pumpkin, winter melon by whatever name you call it , is one of my favorite vegetables. I use every part of the fruit, flesh, seeds, skin etc.
I also added pumpkin seeds, which are nutritious and disease-fighting vegetables. For protein, pulses are my favorite. I use coconut milk often in my cooking. Added , coconut flakes for crunchiness, flavor and nutrition #FM #W2

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

paste ingredients:
2 tbspBengal gram dal
1 tspblack pepper corn
4 tablespoonscoriander seeds
2 tablespoonsurud
2green chjlies
1 inchginger
4Garlic cloves (optional)
1 ccoconut pieces
Others:
1 cuprice
1/2 cupmung split
2 tbspsesame seed oil
1 tspMustard seeds
1/4 tspmethi seeds
1/4 tspasafetida
1 tspCumin seeds
1/2 cupcurry leaves
1/2 tspturmeric powder
3Green chillies, finely chopped
1 cupOnion, finely chopped
2 cupsPumpkin, finely chopped
1/2 cupCoconut pieces
1 cupcooked split mung
1 cupcoconut milk
as per tasteSalt
1/4 cupCoriander leaves, finely chopped

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Steps

30 mins

1

Prepare a checklist. Keep ingredients within reach
2

Prepare a checklist. Keep ingredients within reach
3

Cook rice and mung in a pressure cooker, Place the bowl with rice and 2c of water in the cooker; keep a plate on the top, keep the bowl with mung on it. Add ¼ cup dal with 3 cups of water and cook it. While these are cooking, take care of the rest of the work
4

To make the paste: In a
heavy pan over medium heat, fry the paste ingredients. No need to fry coconut. Turn off the stove when aromatic. Soak the fried items in 1 cup of water for 15 minutes. Grind in a blender with ginger and coconut to make a smooth paste
5

Heat oil in a heavy pan over medium heat and add mustard seeds, cumin seeds and methi seeds. Add green chillies, curry leaves and turmeric powder. Add onions and sauté. Add pumpkin pieces and coconut pieces and stir. Add cooked dal and stir.
6

Add 3 cups of water and bring to a boil. Reduce the flame after boiling. Stir in the paste; after a couple of minutes, add coconut milk. continue cooking over medium flame low flame.. 4 minutes. Add salt to taste; stir and turn off the stove. garnish with cilantro
7

Always taste before serving to make sure that it meets with your expectations..
Transfer the koottu to a serving bowl. You may mix 1 cup of cooked rice with 2 cup of koottu for serving. serve with chips, pappad or stir fried veggies. Adding ghee will make it taste better; Serve with rice, chapati, or even dosa.

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Lakshmi Sridharan Ph D @cook_19872338

on October 11, 2022 18:47

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography