Pumpkin Rasavangi :(Recipe without Dal)

This is one kootu recipe which became an instant hit in my family. Addition of freshly ground spices to chopped pumpkin pieces cooked in a tamarind base makes this a yummy kootu.

This can be paired with plain rice, with papads providing the needed crunch. It also pairs up beautifully with Sambar and other kuzhambu varieties.

I made this kootu as a accompaniment for vathal kuzhambu rice.

Ingredients:

White pumpkin- Cubed amounting to a cup
Tamarind- a small sized ball. (I use the Tamicon brand Tamarind paste readily available in stores)
Turmeric powder-a  pinch
Jaggery-a small lump (optional)
Salt- as needed
Oil- (I used Coconut oil )

Spices (To be roasted in oil and ground):

Channa dal-1 tbsp
Urad dal-2 tsps
Coriander seeds-1 tbsp
Dried red chillies- 2 nos
Shredded coconut- 1/4 cup.

Roast these ingredients in a tsp of oil until slightly browned. Let it cool Down. Once cooled, transfer to a mixer and grind to a slightly coarse powder.

Spices for seasoning:

Mustard seeds- 1 tsp

Preparation:

In a kadai, add enough water to cook the pumpkin pieces until soft. Add a pinch of turmeric powder, as the pumpkin pieces are getting cooked. When the pieces are partially cooked, add the tamarind and salt. Let it boil until the raw smell of tamarind is lost. Reduce the flame. Add the prepared spice powder and give a good stir, so that the flavor is well incorporated.

Splutter the mustard seeds in a tsp of oil, and pour over the kootu.

Transfer to a serving bowl. Enjoy!!!

Notes:

1. Cooked toor dal can be added to this kootu to give it more volume and a protein boost. If using, add after the spice powder has been added. Do not boil for a long time after adding the cooked dal.
2. Adding jaggery is optional.