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Kerala Style Poosinikkai Kootu Curry in a pot
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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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch Recipes, Quick and Easy, Side Dishes
Cuisine: Indian, Kerala, South Indian
Diet: Vegetarian
Servings: 4 people
Calories: 196kcal


  • bowl
  • pan
  • spatula


  • 3 cups White pumpkin diced
  • ½ cup Channa dal / Bengal gram dal
  • ½ tsp Turmeric powder
  • 3 tsp Grated fresh coconut
  • 1 tbsp Jaggery
  • to taste Salt
  • 1 tbsp Coconut oil

Grind together –

  • 5 Red chilies
  • ½ tsp Cumin seeds
  • ¼ cup Grated fresh coconut
  • 1 tsp Oil

For seasoning –

  • tsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 tsp Ullutham paruppu / urad dal
  • few Curry leaves


  • 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 tbsp 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!


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