Poosani koottu (Pumpkin) South Indian

Name: Poosani koottu (Pumpkin) South Indian
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups pumpkin chunks; 1 c chana split; 1/4 cup vegetable oil, preferably sesame seed oil; 1 teaspoon fennel seeds; 1 teaspoon mustard seeds; 1/2 teaspoon fenugreek seeds; 1/2 tsp asafetida powder; 1 teaspoon chili powder; 1/2 teaspoon turmeric powder; 1/4 cup curry leaves; 2 cups onion, finely chopped; 5 Garlic clove, finely chopped; 1 tablespoon masala powder; 1/4 cup coriander leaves, chopped; 1 cup grated coconut 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 tbsp split chana; 6 chilies; 1/4 cup curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

Halloween time is pumpkin time in the USA, I am turning into a pumpkin. Made pulao, smoothie, pancake and pie. Koottu.They all tasted divine Pumpkin koottu is essentially from South Indian cuisine
Pumpkin is a great source of vitamins A and C, potassium, and phosphorus.. Mainly very, very high in vitamin A. Pumpkin is rich in beta-carotene (5,140 mcg). Beta-carotene is the carotenoid that gives the gourd its bright orange or yellow color. It is converted into vitamin A, helping support normal vision, immune function, and reproduction. Prevents Age-Related Vision Loss
Both vitamin A and vitamin C are anti-oxidants and are powerful in removing harmful substances from the blood. Vitamin A. Cell growth, eye health, bone strength, disease prevention power, embryo development power. Vitamin C, disease prevention power, prevents tissue damage. Carbohydrates in pumpkin are filling while also having minimal impact on blood sugar. Supports Skin Health May Reduce Lung and Prostate Cancer Risk #CA 2025 #Koottu #South Indian

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

4 cupspumpkin chunks
1 cchana split
1/4 cupvegetable oil, preferably sesame seed oil
1 teaspoonfennel seeds
1 teaspoonmustard seeds
1/2 teaspoonfenugreek seeds
1/2 tspasafetida powder
1 teaspoonchili powder
1/2 teaspoonturmeric powder
1/4 cupcurry leaves
2 cupsonion, finely chopped
5Garlic clove, finely chopped
1 tablespoonmasala powder
1/4 cupcoriander leaves, chopped
Paste:
1 cupgrated coconut 1 tbsp coriander seeds
1 tspcumin seeds
2 tbspsplit chana
6chilies
1/4 cupcurry leaves
Side dish Koottu

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Steps

40 mins

1

Prepare a checklist. Keep essentials close at hand
2

Prepare a checklist. Keep essentials close at hand
3

Soak chana in 3c of water, 10 minutes in a bowl, cook in a pressure cooker until the dall gets soft. do not over cook, when dal is cooking attend to rest of the chores. Remove the cooked dal from the cooker and keep aside
4

To make the paste: Heat 1 tablespoon oil in a pan over low heat. Add coriander seeds cumin seeds and chana. fry until aromaic about 2 minutes\ add chilies, roast for a minute. Stir in the grated coconut, and curry leaves; fry until the color of the coconut changes a little. Remove from the heat.
Transfer the roasted mixture to a blender. Add ¼ c water\ make a smooth paste
5

Pumpkin rind is difficult to cut. I micro waved the large piece for 3 minutes. Then I cut it into small pieces. I removed the rind. In a heavy-bottomed pan over medium heat, add 1 table spoon oil. Add mustard. Let it splutter then add fennel seeds, fenugreek seeds and asafetida powder. After a minute add Onion, garlic, green chilies, curry leaves. Sauté together, add pumpkin pieces. Add turmeric powder and chili powder and sauté, 3-4 minutes. Do not over cook. Let it get a little soft
6

Take the cooked pumpkin out. Heat 1 tbsp of oil in the same pan over medium heat to add the coconut paste. Add 2c water little by little and stir. 3-4 minutes; When it gets aromatic and the raw smell goes away, add salt; Stir for 3-4 minutes, then add masala powder and the cooked pumpkin. And the cooked chana. Cook for a couple of minutes, let the flavors blend in.
7

Stir in curry leaves and coriander leaves. Add 2 tablespoons of oil; Stir for 3-4 minutes. Delicious nutritious aromatic pumpkin koottu is ready. Turn off the stove. Transfer the pumpkin koottu to a serving bowl. Serve with rice, chapatis, paranthas or dosai

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Lakshmi Sridharan Ph D @cook_19872338

on October 28, 2025 20:34

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