Mediterranean, Middle Eastern
Total Time
2 h 20 mins
8
– 3 cups Poosanikkai / Ash Gourd / White pumpkin chopped into ½ inch pieces – ¼ teaspoon Turmeric powder – 1 cup Yogurt preferable a little sour – to taste Salt To Grind into paste - – ½ cup Coconut - – 1½ cup Cumin seeds – 4-5 Green chilies – 1 teaspoon Raw rice To season - – 2 teaspoon Oil preferable coconut oil – 1 teaspoon Mustard seeds – 1 teaspoon Ullutham paruppu / Urad dal – few Curry leaves – a pinch Asafetida
– Once the vegetable is cooked well, drain any excess water. Add salt needed and the coconut mixture and let the kootu simmer for flavors to combine. – Heat oil for seasoning and add the seasoning ingredients. Add it to the simmering kootu.