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WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU
WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU

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We hope you got insight from reading it, now let’s go back to white pumpkin kootu/ vellai poosanikai kootu recipe. You can cook white pumpkin kootu/ vellai poosanikai kootu using 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare WHITE PUMPKIN KOOTU/ VELLAI POOSANIKAI KOOTU:
  1. Use 250 g White pumpkin/Ash gourd/poosanikai
  2. Prepare 1/4 cup Split Bengal gram/Chana dal
  3. Provide 1/2 cup peeled and grated fresh coconut
  4. Get 1 Tb sp raw rice
  5. Get 1-2 green chillies, finely chopped
  6. Take 1 tsp cumin seeds/ jeera
  7. Take 1/4 tsp turmeric powder
  8. Use 1 cup coconut milk
  9. You need 1 tsp coconut oil/ sesame oil/ refined oil
  10. Provide 1 tsp mustard seeds
  11. Take 1/2 tsp split urad dal
  12. You need 2 whole red chillies
  13. You need 5-8 curry leaves
  14. Use To taste Salt
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.

We can make Kootu, sambar, mor kuzhambu and halwa using this Ash gourd. Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. White pumpkin kootu is a kootu variety which I make quite often in my kitchen.

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