White Pumpkin Moor Kootu (Come on – Lets cook buddies) Entry 12

An very happy news for the participants 🙂 There is going to be two giveaway gifts – one is for the ” most yummiest recipe” and other is for ” Top contributor” . Am so happy with the response and the list of yummy entries coming in for my event so announcing this happy news to my participants who have be sharing yummy recipes for my event from past few day’s for “Come on- Let’s cook buddies”. Shh the giveaway is going to be a surprise for all participants i’ll be revealing only while announcing the results . 

For now enjoy another yummy entry by+Aishwarya Srinivasan . 

Introduction

White pumpkin is used widely in Indian Cuisine. Unlike the orange pumpkin, the white pumpkin doesn’t taste sweet and is very watery. This is a low glycemic vegetable and very ideal for people with diabetes and who are on a weight loss plan. Also the juice of white pumpkin is believed to be a very good brain stimulant. The white pumpkin by itself doesn’t have any taste of its own and the addition of coconut and sour yogurt and green chili gives it a tangy spicy yummy taste and flavor.

Ingredients

Chopped White Pumpkin – 4 Cups
Sour Yogurt – 1/3 cup
Grated Coconut – 1/3 Cup
Green Chili – 2 or to taste
Salt – 1 Tsp. or to taste
Asafoetida powder – pinch

Tempering

Coconut Oil – 2 Tsp.
Mustard seeds – 1/2 tsp.
Urad Dal – 1 Tsp.
Curry Leaves – few

Method of Preparation

•  Boil the chopped white pumpkin pieces adding salt and asafoetida powder with very little water.

•  Since this vegetable by itself is watery, in the cooking process will become more watery so add very little water and cover and cook till tender.
•  Once cooked grind the grated coconut, green chili and cumin seeds together into a nice paste and add it to the cooked white pumpkin pieces.
• Simmer this for 5 minutes, stirring in between and switch off.
• Heat a pan, add oil and then add mustard seeds, once the mustard seeds stop spluttering add
• the urad dal and curry leaves. After the Urad dal slightly brown transfer the tempering to the
• cooked pumpkin.
•  Let this pumpkin coconut mixture cool for 5-10 minutes, when it is not too hot add the sour yogurt and mix thoroughly.
•  Serve this with Puliotharai (tamarind rice) or with Chapathi.