Pumpkin Curry / Koottu (South Indian)
Author: W2u3IkSRn4Y
Pumpkin lends itself to making delicious curries and this South Indian pumpkin curry recipe is no exception.
  • 400 g (14 oz) pumpkin flesh cut into 1cm (3/8") dice
  • 100 g (3½ oz) dahl or lentils, e.g mung dahl
  • 40 g (1½ oz) dessicated coconut
  • 2 shallots or 1 small onion finely chopped
  • 2 garlic cloves
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp black mustard seeds
  • 2 tsp vegetable oil or ghee
  • Salt
  • ¼ tsp turmeric
  1. Heat 125 ml (4 fl oz) water in a pan. Add the turmeric, dahl and pumpkin. Mix, bring to the boil, cover and simmer very gently for 15 minutes until the pumpkin is tender.
  2. Place the coconut, chilli, cumin, shallots and garlic in a herb mill or food processor and whizz to a paste. You may find it helps to add a tsp or two of water.
  3. Add the paste to the pumpkin/dahl together with another 125 ml (4 fl oz) of water. Season with salt. Cook on a low heat for 3-4 minutes.
  4. Test the dahl. If still slightly firm add another 4 tbsp of water and continue to cook for another 4-5 minutes.
  5. The mixture should be slightly mushy and both the pumpkin and dahl should be soft but hold their shape.
  6. To prepare the tarka heat 2 tsp of oil or ghee in a small pan over a high heat. Add the mustard seeds. Once they begin to pop add the mixture to the koottu and mix well. Serve.
Calories: 337 Fat: 21.8 Sugar: 5.2 Fiber: 10.7 Protein: 7.6 Cholesterol: 0.0
Titli's Tips
Serve with chapati or paratha. A bit of plain yoghurt on the side really goes well with this curry.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/pumpkin-curry-recipe-koottu-south-indian