Since it is a Kerala special recipe, it is quite high on coconut and we just loved it. I had also made it a little spicy to be able to mix with rice and it was just perfect. The book did not have any picture of the recipe and hence I could not figure out the consistency of the dish. I made it more in the kootu consistency since I wanted to mix with rice and eat. When researching more on the internet about the dish, I learned that the consistency of the Poosinikkai Kootu is more like a curry (on the dry side). SO depending on how you want to serve it, adjust the consistency of the dish.
Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – easy
Ingredients to make Poosinikkai Kootu – Serves 4
- White pumpkin – about 3 cups (diced)
- Channa dal / Bengal gram dal – ½ cup
- Turmeric powder – ½ tsp
- Grated fresh coconut – 3 tbsp
- Jaggery – about 1 tbsp
- Salt – to taste
- Coconut oil – 1 tbsp
Grind together –
- Red chilies – 5
- Cumin seeds – ½ tsp
- Grated fresh coconut – ¼ cup
- Oil – 1 tsp
For seasoning –
- Coconut oil – 1 ½ tsp
- Mustard seeds – 1 tsp
- Ullutham paruppu / urad dal – 2 tsp
- Curry leaves – few
Procedure to make Poosinikkai Kootu –
- 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!