small pumpkin ( small green pumpkin at Farmers Stand
tastes very good )
water to cook pumpkin
salt to taste
1/4 tsp. turmeric powder
2 ~ 3 dried red chili peppers
2 whole black peppercorns
1/4 tsp. cumin seeds
1/2 cup fresh shredded coconut or
dry unsweetened shredded
1/2 tsp. vegetable oil
1/4 tsp. black mustard seeds
1/4 tsp. urad daal
1 sprig curry leaves
1/4 tsp. maida ( regular flour )
Cut pumkin into chunky pieces after
washing well, and cook pumpkin in a pan covering with water with salt and
turmeric in medium heat until temder. ( Green pumpkin needs less water.
While the pumpkin is cooking, use the
blender to grind the dried red chili peppers, black peppercorns, cumin seeds
and coconut ( save some for tempering ) in a little water until everything
are mixed well and coarsely fine.
When the pumpkin is cooked well, but
not mushy, add the grounds coconut paste and mix well, and let it cook together
for a few minutes till the raw smell is gone, turn off the stove and cover
Heat oil in a small heavy sauce pan,
add the mustard seeds and urad daal. When the mustard seeds pop, add the
remain of coconut and curry leaves and stir well until the coconut is getting
brown. Add the spice mix into the pumpkin and let it all simmer together
for a few minutes.
Mix the flour in 1 tsp. cold water and add it into the
pumkin kootu and stir.
Kootu us good to eat with rice or bread.