Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi
by Tarla Dalal

Kootu is a popular way of preparing veggies in Tamil Nadu. In fact, on special occasions, a dry subzi and a kootu must be served compulsorily as part of the meal.

Kootu is a semi-solid curry of veggies and pulses or beans, enriched with a paste of coconut and spices, and tempered traditionally. Pumpkin Kootu Curry prepared with red pumpkin and kala vatana is an all-time favourite, which has a splendid aroma and irresistible flavour. Serve it hot with a bowl of rice .

Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi

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Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi recipe - How to make Pumpkin Kootu Curry, Pumpkin and Kala Vatana Subzi

1/4 cup kala vatana (dried black peas)
salt to taste
2 1/2 cups chopped red pumpkin (bhopla / kaddu)
1 tbsp coconut oil any other refined oil
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
5 curry leaves (kadi patta)

To Be Ground Into A Smooth Paste
3/4 cup freshly grated coconut
8 whole dry kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)
1/2 cup water

Method

Soak the kala vatana overnight. Drain well.
Combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the curry and mix well.
Serve hot.