poosanikai kootu | poricha kootu | white pumpkin kootu

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Poricha kootu recipe with step by step pics. Poricha kootu is a lentil and veggie based dish from the South Indian cuisine. A vegan dish.

poricha kootu recipe

In tamil language the word poricha means fried and kootu means a mix or mixture. Poricha kootu is made by frying or roasting urad dal (black gram) and red chilies. Black pepper is also added. Its basically a mix of cooked lentils, veggies and ground spices+coconut paste.

At times I make kootu with some veggies. I have already shared Cabbage kootu before. In this recipe I have used ash gourd aka white pumpkin. Thus this recipe is also called as vellai poosanikai kootu in tamil. Apart from white pumpkin, mixed veggies or vegetables like snake gourd, pumpkin, chow chow, green leafy vegetables, drumsticks, green beans, brinjal can be added. This poosanikai kootu recipe is a no onion no garlic recipe.

Usually a kootu is more thick than a sambar. You can also call kootu as vegetable dal recipe. In this recipe I have used moong dal. You can even use arhar dal (tuvar dal).

Whenever I make recipes where cooked dal is used, I cook both dal and rice in a pressure cooker together most of the times. When I have lot of time, I cook dal separately. In this post I have cooked both moong dal and rice in a pressure cooker together.

This recipe of poricha kootu is spicy. To reduce the spiciness and heat, add less dry red chilies and black pepper.

Poosanikai kootu is best served with steamed rice.

How to make poricha kootu

A) roasting and making ground paste:

1. Heat a small pan. Keep flame to a low and add 2 teaspoons urad dal.

making poricha kootu recipe

2. Stirring often sauté urad dal till the lentils become light golden and aromatic. Do not burn them.

making poricha kootu recipe

3. Add 1 to 2 byadagi chilies or Kashmiri red chilies (halved and seeds removed). For less spiciness you can use add 1 dry red chili.

making poricha kootu recipe

4. Stirring often for some seconds roast till the red chilies change color. Switch off flame. keep the roasted urad dal and red chilies in a separate plate and let them cool.

making poricha kootu recipe

6. In a small grinder jar, add the roasted urad dal and red chilies. Also add ½ teaspoon black pepper and 1 teaspoon cumin seeds. For less spicy taste you can add ¼ teaspoon black pepper.

making poricha kootu recipe

7. Also add ¼ cup fresh grated coconut.

making poricha kootu recipe

8. Add ¼ to ⅓ cup water and grind to a smooth paste. Keep aside.

making poricha kootu recipe

B) cooking dal

9. Rinse ⅓ cup moong dal a couple of times in water. Drain well and add the lentils in a bowl or small pan which we will place inside a 3 litre pressure cooker. Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.

making poricha kootu recipe

10. Cover the pan or bowl with a lid. In the cooker at the bottom, in another pan, I have kept rice to be cooked. Also add 1.5 cups water in the pressure cooker. if cooking moong dal in a pot, then add 2 cups water.

making poricha kootu recipe

11. Pressure cook on medium flame for 6 to 7 whistles or 9 to 10 minutes. the rice I have used is hand pounded rice (pre-soaked for 30 minutes) which takes a long time to cook. If using white rice, then cook the rice and dal separately.

making poricha kootu recipe

12. When the pressure settles down on its own, open the lid and with the help of tongs remove the bowl. Mash the cooked dal and keep aside.

making poricha kootu recipe

Making Poosanikai kootu

13. When the dal is getting pressure cooked, you can cook the ash gourd. In a separate pan or pot, take 1.5 cups peeled and chopped ash gourd.

white pumpkin for making poricha kootu recipe

14. Add ½ cup water.

white pumpkin for making poricha kootu recipe

15. Cover the pan and on a medium-low flame cook the ash gourd.

white pumpkin for making poricha kootu recipe

16. In between do check. If the water has evaporated, then you can add some more water and continue to cover and cook.

white pumpkin for making poricha kootu recipe

17. Simmer ash gourd for 14 to 15 minutes or till they are tender and cooked.

white pumpkin for making poricha kootu recipe

18. Lower the flame or you can switch off the flame. Add the mashed dal and the ground paste.

white pumpkin for making poricha kootu recipe

19. Also add salt as per taste.

making poricha kootu recipe

20. Add ½ to ¾ cup water or as required. The amount of water can be added as per the consistency you want. ½ cup water gives a thick consistency.

making poricha kootu recipe

21. Mix very well.

making poricha kootu recipe

22. Simmer on a low flame till the kootu comes to a gentle boil. do stir while cooking, so that the moong lentils do not stick to the base of the pan. Once the ash gourd kootu comes to a boil, then switch off the flame and cover the pan.

making poricha kootu recipe

Tempering for poosanikai kootu

23. Heat 2 tablespoons coconut oil.

making poricha kootu recipe

24. Keep the flame to a low. Then add ½ teaspoon mustard seeds.

making poricha kootu recipe

25. Add ½ teaspoon urad dal.

making poricha kootu recipe

26. Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use cold pressed sesame oil (gingelly oil) or peanut or sunflower oil.

making poricha kootu recipe

27. Then add 10 to 12 curry leaves and one generous pinch of asafoetida (hing). Stir and then switch off the flame.

making poricha kootu recipe

28. Pour the tempered ingredients in the vellai poosanikai kootu.

poricha kootu recipe, vellai poosanikai kootu recipe, white pumpkin kootu recipe

29. Cover the pan for 5 minutes so that the tempering flavors infuse in the poosanikai kootu.

poricha kootu recipe, vellai poosanikai kootu recipe, white pumpkin kootu recipe

30. Serve white pumpkin kootu with steamed rice. While serving you can also add a few chopped coriander leaves as a garnish.

vellai poosanikai kootu recipe

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poricha kootu recipe, poosanikai kootu recipe, white pumpkin kootu recipe

Poricha Kootu

5 from 11 votes
Kootu is a lentil and vegetable based dish from the South Indian cuisine. This recipe of poosanikai kootu is made with white pumpkin (ash gourd), moong lentils and spices+coconut paste. 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine South Indian, Tamil Nadu
Course: Main Course

Servings 4
Units

Ingredients

for roasting and grinding

  • 2 teaspoons urad dal (husked and split black gram)
  • 1 to 2 byadagi chilies or kashmiri red chilies (broken and seeds removed)
  • ½ teaspoon black pepper (for less spiciness add ¼ teaspoon black pepper)
  • 1 teaspoon cumin seeds
  • ¼ cup fresh grated coconut
  • ¼ to ⅓ cup water for grinding

for cooking dal

  • cup moong dal
  • ¼ teaspoon turmeric powder
  • 1 cup water added in moong dal
  • 1.5 cups water added in pressure cooker

for cooking ash gourd

  • 1.5 cups chopped ash gourd
  • ½ cup water

other ingredients

  • salt as required
  • ½ to ¾ cup water to be added later

for tempering poosanikai kootu

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 10 to 12 curry leaves
  • 1 generous pinch asafoetida (hing)

Instructions

roasting and making ground paste

  • Heat a small pan and add 2 teaspoons urad dal.
  • Stirring often sauté urad dal till the lentils become light golden and aromatic. Do not burn them.
  • Add 1 to 2 byadagi chilies or kashmiri red chilies (halved and seeds removed). For less spiciness you can add 1 dry red chili.
  • Stirring often for some seconds roast till the red chilies change color. Switch off flame. Keep the roasted urad dal and red chilies in a separate plate and let them cool.
  • In a small grinder jar, add the roasted urad dal and red chilies. 
  • Also add ½ teaspoon black pepper, 1 teaspoon cumin seeds and ¼ cup grated coconut. For less spicy taste you can add ¼ teaspoon black pepper.
  • Add ¼ to ⅓ cup water and grind to a smooth paste. Keep aside.

cooking lentils

  • Rinse ⅓ cup moong dal a couple of times in water. Drain well and add the lentils in a bowl or small pan which we will place inside a 3 litre pressure cooker. Then add ¼ teaspoon turmeric powder and 1 cup water to the lentils.
  • Cover the pan with a lid. Also add 1.5 cups water in the pressure cooker. If cooking moong dal in a pot, then add 2 cups water.
  • Pressure cook on medium flame for 6 to 7 whistles or 9 to 10 minutes. The rice I have used is hand pounded rice (pre-soaked for 30 minutes) which takes a long time to cook. If using white rice, then cook the rice and dal separately.
  • When the pressure settles down on its own, open the lid and with the help of tongs remove the bowl. Mash the dal and keep aside.

making poricha kootu

  • In a separate pan or pot, take 1.5 cups chopped ash gourd and ½ cup water.
  • Cover the pan and on a medium-low flame cook the ash gourd.
  • In between do check. If the water has evaporated, then you can add some more water and continue to cover and cook.
  • Simmer ash gourd for 14 to 15 minutes or till they are tender and cooked.
  • Lower the flame or you can switch off the flame. Add the mashed dal and the ground paste.
  • Also add salt as per taste.
  • Add ½ to ¾ cup water or as required. The amount of water can be added as per consistency you want. ½ cup water gives a thick consistency. Mix very well.
  • Simmer on a low flame till the kootu comes to a gentle boil. Do stir while cooking, so that the moong lentils do not stick to the base of the pan. Then switch off the flame and cover the pan.

tempering for poosanikai kootu

  • Heat 2 tablespoons coconut oil.
  • Keep the flame to a low. Then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
  • Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use sesame oil (gingelly oil) or peanut oil or sunflower oil.
  • Then add 10 to 12 curry leaves and one generous pinch of asafoetida (hing). Stir and then switch off the flame.
  • Pour the tempered ingredients in the vellai poosanikai kootu.
  • Cover the pan for 5 minutes so that the tempering flavours infuse in the poosanikai kootu.
  • Serve white pumpkin kootu with steamed rice. You can also add a few chopped coriander leaves as a garnish while serving. 

Nutrition Info Approximate values

Nutrition Facts
Poricha Kootu
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 308mg13%
Potassium 278mg8%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 221IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 30mg150%
Vitamin B6 1mg50%
Vitamin C 68mg82%
Vitamin E 1mg7%
Vitamin K 4µg4%
Calcium 67mg7%
Vitamin B9 (Folate) 405µg101%
Iron 3mg17%
Magnesium 40mg10%
Phosphorus 95mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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