Wednesday, April 7, 2010

White Pumpkin Curry in Coconut & Yogurt Sauce (Poosanikai Mor Kootu)


White pumpkin is used widely in Indian Cuisine, and is considered much superior to its orange counterparts. Unlike the orange pumpkin, the white pumpkin doesn’t taste sweet and is very watery. This is a low glycemic vegetable and very ideal for people with diabetes and who are on a weight loss plan. Also the juice of white pumpkin is believed to be a very good brain stimulant. The white pumpkin by itself doesn’t have any taste of its own and the addition of coconut and and sour yogurt and green chili gives it a tangy spicy yummy taste and flavor. You can find white pumpkin in your local Asian Indian store.

Preparation Time – 10 Minutes

Cooking Time – 20 Minutes

Serves – 2


Chopped White Pumpkin – 4 Cups

Sour Yogurt – 1/3 cup

Grated Coconut – 1/3 Cup

Green Chili – 2 or to taste

Salt – 1 Tsp or to taste

Asafoetida powder – pinch


Coconut Oil – 2 Tsp

Mustard seeds – 1/2 tsp

Urad Dal – 1 Tsp

Curry Leaves – few


1) Boil the chopped white pumpkin pieces adding salt and asafoetida powder with very little water.

2) Since the vegetable by itself is watery, in the cooking process will become more watery so add

very little water and cover and cook till tender.

3) Once cooked grind the grated coconut, green chili, cumin seeds and rice flour together into a

nice paste and add it to the cooked white pumpkin pieces.

4) Simmer this for 5 minutes, stirring in between and switch off.

5) Heat a pan, add oil and then add mustard seeds, once the mustard seeds stop spluttering add

the urad dal and curry leaves. After the Urad dal slightly brown transfer the tempering to the

cooked pumpkin.

6) Let this pumpkin coconut mixture cool for 5-10 minutes, when it is not too hot add the sour

yogurt and mix thoroughly.

7) Serve this with hot quinoa, rice or Indian flat bread.


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