Vellai Poosanikaai kootu (Ash gourd stew) is one of the common stew made using cooked channa dal, ground coconut and spices. It's very easy and quick to make. It's goes very well with Vatha Kuzhambu or with any Rasam. We can make many variations using ash gourd. Tamarind based stew using Ash gourd is called Rasavangi, which is very popular in many households. This white pumpkin stew goes well as a side dish with rice and chapati. I make this kootu quite often in my kitchen. Its a very tasty kootu and can be cooked quickly and easily. Ash gourd is an excellent source of vitamin B1, vitamin B3, vitamin C. This a good vegetable for maintaining a healthy blood pressure.
Recipe Card using White Pumpkin Kootu
White Pumpkin Kootu| Vellai Poosanikai kootu | Ash gourd Stew Recipe
Equipments Needed
- Pressure Cooker
- Mixer Grinder
Servings: 4 people
Calories: 177kcal
White Pumpkin Kootu is a stew made using Channa Dal and ground coconut. This is one of the simple kootu which goes very well with Vatha Kuzhambu or with any Rasam. I have made this without onion or garlic. Let's learn how to make this kootu with step by step and also using a recipe video
Print Recipe
Ingredients
- 250 grams Ash gourd (Kumbalanga / Poosanikkai) (white pumpkin)
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Salt (adjust to your taste)
- ¼ teaspoon Turmeric Powder
For Grinding
- 1 tablespoon Raw Rice
- ½ cup Grated Coconut
- 1 nos Green Chili
- 1 teaspoon Cumin Seeds
For Tempering
- 1 teaspoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 nos Red Chili
- 1 sprig Curry leaves
Instructions
Preparation
- Cook channa dal in pressure cooker till soft. (over three whistles)
- Cut the pumpkin (ash gourd) pieces into medium bite size pieces and keep it in water
- Soak the rice in water
Let's start the cooking
- Take the chopped pumpkin in a heavy bottomed vessel. Add turmeric powder and enough water to cover the pumpkin.
- Cook on medium flame till the pumpkin is soft
- Grind the coconut gratings along with green chili, jeera and Rice to a paste.
- Once it's soft add the cooked channa dal and the ground coconut masla (coconut, green chili, Jeera, Rice) and mix well
- Add the Required salt. Cook till the raw smell is gone and simmer till required consistency is reached.
Tempering
- Finally add few curry leaves and a tablespoon of coconut oil. Mix well and then turn off the heat.
- In a separate pan, heat a teaspoon of coconut oil. Add mustard Seeds and allow it to sputter. Then add broken red chili and curry leaves and add this tempering to the Kootu
Video
Notes
- Do not over cook the pumpkin. It may turn out mushy.
- The same kootu can be made using Chow-Chow, Pumpkin , Ridge gourd, Sanke gourd and Cucumber instead of white pumpkin.
- You can replace the channa dal with moong dal.
- This is no onion - no garlic recipe. But if you want it, then you can add the same.
Nutritional Info
Nutrition Facts
White Pumpkin Kootu| Vellai Poosanikai kootu | Ash gourd Stew Recipe
Amount Per Serving (1 g)
Calories 177
Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Sodium 11.5mg1%
Potassium 301.5mg9%
Carbohydrates 12.9g4%
Protein 4.8g10%
Vitamin A 78.5IU2%
Vitamin C 2.2mg3%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to prepare White Pumpkin Kootu :
Preparation
- Cook channa dal in pressure cooker till soft. (over three whistles)
- Cut the pumpkin (ash gourd) pieces into medium bite size pieces and keep it in water.
- Soak the rice in water
Let's start making the Kootu (stew)
- Take the chopped pumpkin in a heavy bottomed vessel. Add pinch of turmeric powder and enough water to cover the pumpkin.
- Cook on medium flame till the pumpkin is soft
- Grind the coconut gratings along with green chili, jeera and Rice to a paste.
- Once it's soft add the cooked channa dal and the ground coconut masla (coconut, green chili, Jeera, Rice) and mix well
- Add required salt (adjust to your taste). Cook till the raw smell is gone and simmer till required consistency is reached. Finally add few curry leaves and add a tablespoon of Coconut oil. Turn off the heat.
Tempering
- In a separate pan, heat a teaspoon of coconut oil. Add mustard Seeds and allow it to sputter. Then add broken red chili and curry leaves and add this tempering to the Kootu
