Pooshnikkai More Kootu

  • White pumpkin – 500 gms (peeled and cut in cubes)
  • Yoghurt – 250 ml
  • Salt
Grind to a paste:
  • Fresh coconut – 4 tbsp
  • Green chillies – 3 nos
  • Coconut oil / regular oil – 2 tsp
  • Carom seeds or ajwain – 1/5 tsp
  • Curry leaves – 1 sprig
  1. In a wok, boil white pumpkin along with salt and a tbsp of curd. Cover and cook till translucent.
  2. Grind ingredients mentioned under ‘grind to a paste’ to a fine paste
  3. Once the pumpkin is cooked, add the paste and mix well.
  4. Once the raw smell fades, add the yoghurt and mix well. Check for salt.
  5. In a separate wok, heat coconut oil and temper with ingredients mentioned under tempering and pour over the kootu.
  6. Serve hot with rice/ sambar saadam / bisi bele bath & adais.
  • Tender banana stem or fresh greens can be used instead of white pumpkin. Same process can be followed.
  • If you do not like the flavour of carom / ajwain – temper with mustard seeds.
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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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