Pooshinikkai Puli Kootu

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• ½ kg white pumpkin,cut into small pcs
• 2 Tbsp chana dal soaked for an hour
• 2 Tbsp boiled tur dal
• 2 Tbsp grated coconut
• 2 tsp Puli paste
• ½ tsp vatta kozambu / sambhar powder
• ¼ haldi
• Salt to taste
• ½ tsp atta or rice flour mixed in a Tbsp of water

For tadka

• 1 Tbsp oil
• ½ tsp mustard
• ½ tsp urad dal
• Few curry leaves
• Some karu vadam

Method

1. Put the cut pumpkin and soaked chana dal in the kadhai with enough water to cover it. Add the sambar powder, salt, haldi and puli paste.
2. Allow to cook until the veggies and dal are cooked and soft. If needed add a little more water.
3. Add the boiled tur dal and the maavu mixture and bring to a boil. Cook for another 3-4 mins . Taste it, in case any salt or puli or something needs to be added. Take off the stove.
4. Heat oil in another kadai. Add mustard and allow to splutter. Add the urad dal and allow to turn slightly golden.Now add the karu vadam and curry leaves and fry until karu vadas are golden. Pour over the kootu.

Notes / Variations

1. Puli kootu is a must with more kozambu according to P536 rules.

2. This same kootu can be made with vazhakkai and kattirikai.

Source: namma-veetu-samayal