Kerala Style Poosinikkai Kootu Curry
Kerala Style Poosinikkai Kootu Curry is a classic lunch recipe with a heavy amount of coconut added to it to bring out the flavors of Kerala. You can make it a little spicy and use it as a side for rice.
Servings: 4 people
Calories: 196kcal
Equipment
- bowl
- pan
- spatula
Ingredients
- 3 cups White pumpkin diced
- ½ cup Channa dal / Bengal gram dal
- ½ teaspoon Turmeric powder
- 3 teaspoon Grated fresh coconut
- 1 tablespoon Jaggery
- to taste Salt
- 1 tablespoon Coconut oil
Grind together –
- 5 Red chilies
- ½ teaspoon Cumin seeds
- ¼ cup Grated fresh coconut
- 1 teaspoon Oil
For seasoning –
- 1½ teaspoon Coconut oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Ullutham paruppu / urad dal
- few Curry leaves
Instructions
- In a small pan, fry the red chilies and cumin seeds (mentioned under grind together) until aromatic and then add the coconut. Mix well and turn off the flame. Once it cools down a bit, grind it into a smooth paste and keep aside.
- Boil the channa dal in enough water until it half cooked.
- To this add the chopped poosinikkai and cook until the vegetable and the dal is completely cooked.
- Add turmeric powder, salt and jaggery and cook for 3-4 more minutes.
- Add the ground paste and cook for another 5 minutes.
- In the meantime, heat about a tablespoon of coconut oil and fry the grated fresh coconut (3 tbsp) in it until golden brown.
- Add this to the simmering kootu curry.
- Heat a little bit of coconut oil and add all the seasoning ingredients. Fry until aromatic and then add it to the kootu curry.
- Serve with hot rice and ghee!
Nutrition
Calories: 196kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 3mg | Potassium: 333mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7410IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg