Manjal Poosanikai Kootu, Parangikai Kootu, Yellow Pumpkin Kootu
When I see Manjal poosanikai/yellow pumpkin, I can only think about my younger aunty because she makes it very often at her home. Every year, during my half-yearly holidays, my parents would send me to my aunt’s place for few days. My brother and myself would be waiting throughout the year to go there.
My aunt would make a variety of food as per our requests. I would not ask her for any special recipes, but my brother would always give her a big list. We used to ride bicycles, go to the fields, ride in tractors etc. I don’t know if it is because of the vegetable season or my uncle’s favorite veggie, my aunt would make Manjal Poosanikai Kootu very often. Often in the sense, once in two days. Though she makes two or three side dishes for lunch, for some reason, I became tired by seeing it.
I am not a big fan of Manjal Poosanikai yellow pumpkin, but I would like to have it once or twice a month. When I lived in Delaware, I did not find this veggie often. Whenever I travel to New Jersey, I would buy this veggie and make kootu and poriyal. Only when you miss certain things in life, you will know the value of it. Likewise, when I did not find it in Delaware, I used to miss this veggie.
In my current place, luckily I see it often. I bought it yesterday and wanted to post this Kootu recipe today. It came out very well and my family loved it. Hope you all like it too.
If you are looking for more kootu recipes, then you might refer:
Avaraikkai Kootu/Broad Beans Kootu
Cauliflower Carrot Kootu
Vazhaipoo Kootu/Banana Blossom Curry
Vellai Poosanikai Kootu/Ash Gourd Kootu
Chow Chow Kootu
How to make Manjal Poosanikai Kootu or Parangikai Kootu or Yellow Pumpkin Kootu:
1. Remove the skin and seeds from the yellow pumpkin. Cut pumpkin into small cubes. In a vessel, add moong dal, turmeric powder, sambar powder, salt and enough water to cover the vegetable. Boil well until the vegetable becomes soft and also the moong dal is cooked.After fifteen minutes, the moong dal will be cooked.
2. Now grind coconut, cumin seeds, and red chillies coarsely.
3. Add the coarse mixture to the dal and boil for few more seconds.In a pan, heat oil and splutter mustard seeds. Then add asafoetida, chopped sambar onions, and curry leaves.
4. Once sambar onions turn transparent, add it to the kootu and give a quick stir.
Now, Yellow Pumpkin Kootu is ready! You can serve this dish with rice or have it as a side dish for rice. You can also add a dash of ghee. It taste yummmmm!
- Adding coconut is optional.
- You can also make this kootu without moong dal.