Poosanikkai Kootu

Poosanikkai Kootu

Poosanikkai Kootu

Veg Vegan

Ash gourd and lentil kootu — white ash gourd (poosanikkai/winter melon) peeled, deseeded, and cut into cubes, cooked with toor dal or moong dal, and finished with a freshly ground paste of coconut, cumin, dried red chilli, and black pepper, tempered with mustard seeds, urad dal, and curry leaves. The ash gourd has a naturally mild, slightly sweet flavour and holds its shape in cooking while absorbing the coconut-spice paste; the dal binds the kootu into a thick, coherent preparation. The most important kootu in Tamil Brahmin cooking: ash gourd is considered the most Brahminical vegetable in South Indian Ayurveda, believed to cool the body and be spiritually neutral. Present at almost every Tamil Brahmin wedding feast and festival meal.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Kerala

Best for

Lunch Dinner

Build a full meal around Poosanikkai Kootu

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Ash Gourd 1 cup Ash Gourd , peeled and cubed
Moong Dal 1/4 cup Moong Dal
turmeric powder 1/4 teaspoon Turmeric powder
salt 1/2 teaspoon Salt
water 1 cup Water
coconut oil 1 tablespoon Coconut oil
Mustard Seed 1/2 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
asafoetida 1 pinch Asafoetida
Chili 1 Chili , dry red
Curry Leaf 5-6 Curry Leaf
Coconut 2 tablespoons Coconut , grated
Cumin 1 teaspoon Cumin , seeds
Black Peppercorn 1 teaspoon Black Peppercorn

Instructions

  1. 1 Rinse the moong dal thoroughly and soak it in water for 10 minutes.
  2. 2 In a pot, add the cubed ash gourd, soaked moong dal, turmeric powder, salt, and 1 cup of water.
  3. 3 Cook on medium heat until the ash gourd and dal are tender, about 15-20 minutes.
  4. 4 In a small pan, heat coconut oil and add mustard seeds.
  5. 5 Once the mustard seeds splutter, add urad dal, asafoetida, dry red chili, and curry leaves. Sauté for a minute.
  6. 6 Add the tempering to the cooked ash gourd and dal mixture.
  7. 7 Grind grated coconut, cumin seeds, and black peppercorns into a smooth paste with a little water.
  8. 8 Add the coconut paste to the pot and mix well. Cook for another 5 minutes.
  9. 9 Adjust salt to taste and remove from heat.

Tips

For a richer flavor, you can add a teaspoon of ghee while tempering.