White pumpkin cooked in a spiced yoghurt gravy. What's unique about this is the tempering / தாளிப்பு . Pairs incredibly well with sambar saadam / bisi bele bath & adais. Here is the recipe (text below in english).
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Ingredients:
White pumpkin - 500 gms (peeled and cut in cubes)
Yoghurt - 250 ml
Salt
Grind to a paste:
Fresh coconut - 4 tbsp
Green chillies - 3 nos
Tempering:
Coconut oil / regular oil - 2 tsp
Carom seeds or ajwain - 1 tsp
Curry leaves - 1 sprig
Method:
In a wok, boil white pumpkin along with salt and a tbsp of curd. Cover and cook till translucent.
Grind ingredients mentioned under 'grind to a paste' to a fine paste
Once the pumpkin is cooked, add the paste and mix well.
Once the raw smell fades, add the yoghurt and mix well. Check for salt.
In a separate wok, heat coconut oil and temper with ingredients mentioned under tempering and pour over the kootu.
Serve hot with rice/ sambar saadam / bisi bele bath & adais.
Note:
Tender banana stem or fresh greens can be used instead of white pumpkin. Same process can be followed. If you do not like the flavour of carom / ajwain - temper with mustard seeds.
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