For the second day of kootu Varieties it is pulippu kootu where the kootu tastes tangy since we use tamarind.
INGREDIENTS
White punpkin 1 cup
Tamarind Marble sized
Tuvar dhal 1/4 cup
Bengal gram dhal 1/4 cup
Oil 1 tbsp
Mustard seeds 1tsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves few
Asafoetida 1/4 tsp
TO MAKE THE PASTE
Bengal gram dal 3tsp
Coriander seeds 3tsp
Fenugreek seeds 1/4 tsp
Red chiilies 6-7
Grated fresh coconut 1 tbsp
PREPARATION
Cook both dhals together with enough watr in pressure cooker, till it becomes mushy
Soak tamarind in warm water for 15 minutes. Squeeze out the pulp, add enough to make it into a thin extract and keep it aside
Remove the skin, pith and seeds from the pumpkin and cut it into small cubes
Heat the pan and dry roast all the ingredients under the paste category except the conout. Grind everything together into a smooth paste adding just enough water
Heat the oil in a pan. add mustard seeds. When it splutters add asafoetida and curry leavess. Now put the cut cubes into it and saute for 1 minute.
Sprinkle the turmeric powder and mix well. Now add the tamarind extract and salt and let everything boil till the vegetable gets cooked
Now add the paste to this and let it boil again for few minutes
Now add the cooked dhal and let it simmer till everything comes together
Serve hot with rice and curry
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