Yellow Pumpkin kootu

Yellow pumpkin kootu - Usually we prepare kootu with the addition of moongdal or channa dal. For this yellow pumpkin kootu we do not add any dals, just the coconut masala paste and a small piece of jaggery. This kootu has a bright yellow colour with a mild sweetness.

Yellow pumpkins are soft in nature and it is a perfect vegetable for kootu and sambar. This pumpkin kootu tastes best for pulikuzhambu and sambar. Creeper vegetables like yellow pumpkin, white pumpkin, bottle gourd, ridge gourd etc. are easily cooked with little water.They are usually soft and require very less time to cook. The skin of these vegetables are hard to remove. So, peel them gently with a knife. In some places, pumpkins are cooked along with the skin, but it is very hard to eat. You can check out my other kootu recipes here with step by step photos. The videos and step by step photos are taken on different days so the colour may be different.

Here is a short video for Yellow Pumpkin Kootu

How to make Yellow Pumpkin kootu - Yellow Pumpkin kootu recipe

Yellow pumpkin kootu - This kootu has a bright yellow colour with a mild sweetness. This pumpkin kootu tastes best for pulikuzhambu and sambar.

Prep time : 15 minutes

Cook time : 15 minutes

Serves : 4

Category : side dish

Author : Muthulakshmi Madhavakrishnan

Ingredients

1 small yellow pumpkin
1/4 tsp turmeric powder
1 small cube jaggery
salt

For coconut paste

4 tbsp grated coconut
1 dried red chilly
1/4 tsp cumin
4 small onions

For tempering

1/4 tsp mustard
1/4 tsp urid dal
few curry leaves

Cooking Directions

Using a large, sharp knife cut it in half and scoop out the seeds using a spoon. Then peel and cut into small cubes.
Add the cubes in a deep vessel with little water. Place the jaggery cube in the centre and allow the pumpkin cubes to cook on medium flame.
Grind the coconut, small onions, red chilly and jeera.
In between gently stir the pumpkin with a ladle.
When the pumpkins are half cooked season with the required salt, turmeric powder.
Mix them well and add coconut masala paste. Stir to prevent the bottom from sticking. Simmer until the pumpkin is soft and the raw smell of the onions and jeera disappears.
Now turn off the heat.
Heat a tsp of oil in a pan and add mustard, urid dal and curry leaves. When it splutters add it to the kootu.

Yellow Pumpkin Kootu with step by step photos

1. Add the cubes in a deep vessel with little water. Place the jaggery cube in the centre and allow the pumpkin cubes to cook on medium flame. Do not add more water as it will turn mushy.

2. In between gently stir the pumpkin with a ladle. When the pumpkins are half cooked season with the required salt, turmeric powder.

3. Mix them well and add coconut masala paste. Stir to prevent the bottom from sticking.

4. Simmer until the pumpkin is soft and the raw smell of the onions and jeera disappears. Now turn off the heat. Heat a tsp of oil in a pan and add mustard, urid dal and curry leaves. When it splutters add it to the kootu.

If you try this recipe for Yellow pumpkin kootu send us your comments below and share the recipe for your friends and family.

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