Poosanikai poricha kootu is a healthy vegetable and lentil-based recipe, prepared with special masala, moong dal and steamed vegetables. It is a vegan recipe.
How to make pumpkin poricha kootu
Poricha kootu is a mild curry suit best with steamed rice topped with ghee. Ash gourd (white pumpkin) is the usual vegetable used in poricha kootu. But you can use all vegetables and suitable veggies are Avarakkai, Pudalangai, Suraikkai, and Peerkangai.
The poricha kootu masala is a special thing used differently from other kootu recipes. Instead of readymade powders, this freshly made spice mix gives an exquisite taste to this Poosanikai poricha kuzhambu or kootu.
Make large quantities of this poricha kootu masala and store it in the refrigerator for multiple uses. Use this special masala in your regular kootu recipes. Please check the procedure and tips section for storage tips.
Poricha kootu is a no onion no garlic recipe and a perfect item for auspicious days fasting meal.
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Poosanikai poricha kootu | How to make pumpkin poricha kootu
Ingredients
Ingredients:
- 3 cups chopped white pumpkin (Ash gourd-1 slice)
To make Poricha kootu podi/masala:
- 1 tbsp oil
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 3 red chillies
- ½ cup grated coconut
Other ingredients:
- 1 cup yellow moong (pasiparuppu)
- 1 cup water
- ½ tsp sambar powder
- ¼ tsp turmeric powder
- ¾ tsp salt (as per taste)
To temper:
- 2 tsp coconut oil
- ½ tsp mustard
- ¼ tsp hing (asafoetida)
- Few curry leaves
Instructions
Preparation:
- Rinse ash gourd, peel the skin and chop into bite-sized pieces.
- Soak cleaned yellow moong(pasiparupu) for ten minutes in water.
Recipe:
How to make the poricha kuzhambu masala/powder:
- Heat oil in a small frying pan, add whole black peppercorns.
- I don't use gram dal but if you wish to use, add along with pepper.
- Also, add cumin seeds and red chillies. I added 3 chillies and a tsp of pepper for single use. You can adjust accordingly.
- When the pepper starts popping, add grated coconut and keep frying.
- Saute the mixture until the coconut turns aromatic and lightly brown.
- Switch off and cool a bit and grind into a soft paste using some water. Our poricha kootu masala is ready.
- Note: If you wish to make bulk quantities of this masala for future use, don't add water. Fry a little bit more, make it as a coarse powder instead of paste and store in the refrigerator.
How to make poricha kulambu:
- In a pressure cooker, take poosanikai pieces with soaked drained moong dal.
- Add a cup of water and pressure cook for just one or two whistles.
- Release the pressure carefully, keep the stove on again and add sambar powder with some turmeric powder.
- Also, add the required salt.
- Now add the ground poricha kootu masala and mix well.
- Cook this for just a few minutes (4 mins) until masalas mix well with vegetables.
- Meanwhile, in another small fry pan, prepare the tempering.
- Heat oil, add mustard seeds and let them crackle.
- Add asafoetida and fresh curry leaves.
- Pour this tempering on the kootu and switch off.
Video
Notes
1) If you want to make extra masala for future use, just double up the quantities given here. Make sure not to add water while grinding and store this coarse powder in an airtight container in the refrigerator. Try to use within a month and use a dry spoon to scoop the powder for every use.
2) Use the same recipe to make poricha kuzhambu or kootu with other veggies like bottle gourd, ridge gourd. I have used the same masala and recipe to make Avarakkai poricha kootu also.
Nutrition
Preparation:
- Rinse ash gourd, peel the skin and chop into bite-sized pieces.
- Soak cleaned yellow moong(pasiparupu) for ten minutes in water.
Recipe:
How to make the poricha kuzhambu masala/powder:
- Heat oil in a small frying pan, add whole black peppercorns.
- I don’t use gram dal but if you wish to use it, add it along with pepper.
- Also, add cumin seeds and red chillies. I added 3 chillies and a tsp of pepper for single use. You can adjust accordingly.
- When the pepper starts popping, add grated coconut and keep frying.
- Saute the mixture until the coconut turns aromatic and lightly brown. Switch off and cool a bit and grind into a soft paste using some water. Our poricha kootu masala is ready.
Note: If you wish to make bulk quantities of this masala for future use, don’t add water. And fry the masala a little bit more and make it as a coarse powder instead of paste. Store in the refrigerator.
How to make poricha kulambu:
- In a pressure cooker, take poosanikai pieces with soaked drained moong dal.
- Add a half cup of water and pressure cook for just one or two whistles.
- Release the pressure carefully, keep the stove on again and add sambar powder with some turmeric powder.
- Also, add the required salt. Now add the ground poricha kootu masala and mix well.
- Cook this for just a few minutes (4 mins) until masalas mix well with vegetables.
- Meanwhile, in another small fry pan, prepare the tempering. Heat oil, add mustard seeds and let them crackle. Add asafoetida and fresh curry leaves.
- Pour this tempering on the kootu and switch off.
Tips:
1) If you want to make extra masala for future use, just double up the quantities given here. Make sure not to add water while grinding and store this coarse powder in an airtight container in the refrigerator. Try to use it within a month and use a dry spoon to scoop the powder for every use.
2) Use the same recipe to make poricha kuzhambu or kootu with other veggies like bottle gourd, ridge gourd. I have used the same masala and recipe to make Avarakkai poricha kootu also.
