Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white pumpkin kootu/ vellai poosanikai kootu. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

White Pumpkin Kootu is a stew made using Channa Dal and ground coconut. This is one of the simple kootu which goes very well with Vatha Kuzhambu or with any. White Pumpkin Kootu is a stew made using Channa Dal and ground coconut. This is one of the simple kootu which goes very well with Vatha Kuzhambu This white pumpkin stew goes well as a side dish with rice and chapati.

WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have white pumpkin kootu/ vellai poosanikai kootu using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU:

1. Get 250 g White pumpkin/Ash gourd/poosanikai
2. Get 1/4 cup Split Bengal gram/Chana dal
3. Take 1/2 cup peeled and grated fresh coconut
4. Take 1 Tb sp raw rice
5. Prepare 1-2 green chillies, finely chopped
6. Get 1 tsp cumin seeds/ jeera
7. Prepare 1/4 tsp turmeric powder
8. Prepare 1 cup coconut milk
9. Make ready 1 tsp coconut oil/ sesame oil/ refined oil
10. Prepare 1 tsp mustard seeds
11. Take 1/2 tsp split urad dal
12. Take 2 whole red chillies
13. Make ready 5-8 curry leaves
14. Prepare To taste Salt

In this recipe I have used ash gourd aka white pumpkin. Thus this recipe is also called as vellai poosanikai kootu in tamil. Vellai Poosanikai or Pooshanikai has lot of English names - Winter Melon, Ash gourd or the simple English translation as White pumpkin. This veggie is unique as it can be used for preparing sambhar, kootu, dry curry or kai and even for the dessert.

Instructions to make WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU:

1. Peel the ash gourd and remove the seeds. Chop the white portion into about 1 inch cubes.
2. Soak the Bengal gram dal for about 2 hours and cook till soft and done in a pressure cooker(about 2 whistles). Soak 1Tb rice for an hour.
3. Grind grated coconut, green chillies, cumin seeds and soaked and drained rice, together into a fine paste. Use water if required.
4. Put the white pumpkin/ash gourd pieces in a heavy bottomed pan/ karahi, add turmeric powder, salt and just enough water to cover the vegetable. Cook on medium flame till vegetable is soft(Might take about 20-25 min). Alternatively you can pressure cook them to 2-3 whistles and then transfer to the karahi.
5. Once the gourd is cooked, add the boiled Bengal gram and the coconut paste to it. Mix well. Add salt to taste and few curry leaves to it. Cook on low flame till the raw taste of rice and coconut is, gone(about 5 minutes). Now add coconut milk and simmer for another 10 minutes on low flame. Keep stirring in between.
6. Tempering- In a separate pan heat 1 tsp coconut oil/ sesame oil/ refined oil. Add mustard seeds and when they crackle add urad dal, whole red chillies and curry leaves to it. Mix well till urad dal is changes colour. Pour this tempering on the Kootu.
7. Serve the Kootu as a side dish with boiled rice.

Vellai Poosanikai or Pooshanikai has lot of English names - Winter Melon, Ash gourd or the simple English translation as White pumpkin. This veggie is unique as it can be used for preparing sambhar, kootu, dry curry or kai and even for the dessert. I love this veggie in sambhar but my personal. Poosanikkai kootu or Ash gourd kootu is yet another my favorite kootu. This version is my grandma's recipe.

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