POOSANIKAI KONDAKDALAI KOOTU CURRY

Poosanikai kondakadalai kootu curry is a traditional and common dish in Nagercoil region.Instead of black chick peas,you can use channa dal,black eyed peas and red lobia as per your wish and taste.

Pressure cooked black chick peas are again cook along with chopped yellow pumpkins,and then cooked with seasoning coconut mixture.You can relish this dish with keerai saru,rasam rice and curd rice,taste delicious.I learn't this recipe from my mom.Please do try this recipe,now let's check out the recipe....

Try our other pumpkin kootu curry recipe,

PREPARATION TIME:20 min

COOKING TIME:35 min

INGREDIENTS:

Kondakdalai / Black chickpea - 1/2 cup

Yellow pumpkin / poosanikai - 50 gm

Grated coconut - 1 and 1/4 cup

Red chilli powder - 1/2 tblspn

Turmeric powder - 1/2 tspn

Shallot - 6

Pepper - 1 tblspn

Cumin - 1/2 tspn

Salt

Water

Coconut oil - 1 tblspn

Mustard -1/2 tspn

Urad dal - 1/2 tspn

Curry leaves - 2 sprig

For video recipe:

PICTORIAL:

Soak 1/2 cup black chickpea for 4 hours

In a pressure cooker add 1 cup water and soaked 1/2 cup black chickpeas

Add required salt for black chickpeas

Close the lid and pressure cook for 6 whistles

Chick peas cooked well

Add 50 gm chopped pumpkin

Add 1 cup water

Add required salt for the pumpkins

Again close the lid and pressure cook for 2 whistles

In a mixer jar add 1 cup grated coconut and 1/2 tblspn red chilli powder

Add 1/2 tspn turmeric powder and grind coarsely

Add 1/2 tspn cumin

Add 3 shallots and grind coarsely

Coarsely grounded coconut mixture and keep aside

In a blender add 3 shallots

Add 1 tblspn pepper

Grind coarsely and keep aside

Heat a tblspn of coconut oil in a kadai

Add 1/2 tspn mustard

After it splutters add 1/4 tspn urad dal

Add 2 sprig curry leaves

Add 1/4 cup grated coconut

fry well until it is brown in colour

Pumpkin cooked well

Add crushed pepper and shallot mixture

Add roasted coconut mixture

Add coarsely grounded coconut mixture

Mix well and wait to boil

Cook for 2 min or until raw smell are gone and then switch off the flame

Tasty pumpkin and chick pea kootu curry is ready

METHOD:

In a pressure cooker add 1/2 cup soaked black chickpeas,salt and 1 cup water.Pressure cook it for 6 whistles,once it cooked add 50 gm chopped pumpkin,salt and 1 cup water.Pressure cook it for 2 whistles.
In a mixie jar add 3 shallts and 1 tblspn pepper,grind coarsely and keep aside.
Add 1 cup grated coconut,3 shallots and 1/2 tspn cumin, 1/2tblspn red chilli powder,and 1/4 tspn turmeric powder in a mixie jar,grind coarsely and keep aside.
Heat a tblspn of coconut oil in a kadai add 1/2 tspn mustard,after it splutters add 1/4 tspn urad dal,2 sprig curry leaves and 1/4 cup grated coconut,fry until it is brown in colour and keep aside.
After pumpkin cooked add crushed pepper and shallot mixture,coarsely grounded coconut mixture and roasted coconut mixture.Mix well and wait to boil.
Once it statrs boil,cook for 2 min or until raw smell are gone.
Tasty poosanikai kondakadalai kootu curry is ready.