Easy Poosanikai kootu (White pumpkin gravy) - Preparation time 10 to 15 mins
During december we went to our native place for chariot and darshan festival of god Nataraja @ chidambaram. Very good experience. We visited some near by temples also. Felt very divine and charged up for the year. When we visited our in-laws place for lunch I tasted this recipe, It tasted good and simple. We discussed about many more recipes and the way of cooking.
Ingredients:-
White pumpkin (poosanikai) - 1 cup (remove the skin and chop to small cubes)
Salt - To taste
Bengal gram - 1 tbsp (boiled in water till it is cooked)
Rice flour - 1/2 tsp
Milk - 1 tsp
Sugar - 1 tsp
Red chili - 2
Mustard seed - 1/4 tsp
Urad dhal - 1 tsp
Sesame oil - 1/2 tsp
Grated coconut - 1 tsp
Curry leaves - 1 sting
Preparation method:-
Boil poosanikai with little water (as the vegetable contains water content use little water to cook.) and salt.
To cooked poosanikai add boiled channa dhal, paste of milk and rice flour. Boil for few seconds and switch off the flame.
In a tawa heat oil, mustard to splutter, urad dhal to golden brown, red chili, curry leaves. Garnish the poosanikai kootu with this.
You can take this with white rice or as a side dish to chapathi.
During december we went to our native place for chariot and darshan festival of god Nataraja @ chidambaram. Very good experience. We visited some near by temples also. Felt very divine and charged up for the year. When we visited our in-laws place for lunch I tasted this recipe, It tasted good and simple. We discussed about many more recipes and the way of cooking.
Ingredients:-
White pumpkin (poosanikai) - 1 cup (remove the skin and chop to small cubes)
Salt - To taste
Bengal gram - 1 tbsp (boiled in water till it is cooked)
Rice flour - 1/2 tsp
Milk - 1 tsp
Sugar - 1 tsp
Red chili - 2
Mustard seed - 1/4 tsp
Urad dhal - 1 tsp
Sesame oil - 1/2 tsp
Grated coconut - 1 tsp
Curry leaves - 1 sting
Preparation method:-
Boil poosanikai with little water (as the vegetable contains water content use little water to cook.) and salt.
To cooked poosanikai add boiled channa dhal, paste of milk and rice flour. Boil for few seconds and switch off the flame.
In a tawa heat oil, mustard to splutter, urad dhal to golden brown, red chili, curry leaves. Garnish the poosanikai kootu with this.
You can take this with white rice or as a side dish to chapathi.
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