Pooshanikai kadalai kootu (pumpkin peanut gravy)

Pooshanikai verkadalai pulikootu.!

(PUMPKIN & PEANUT TAMARIND KOOTU/GRAVY)

METHODOLOGY:

1. Pressure cook 1 cup of peanuts for two whistles and once done strain and keep aside.

2. Pressure cook 3 tbsp of channa dal & 3 tbsp of thuvar dal by adding turmeric with four whistles mash and keep it aside.

3. Grind grated coconut (1tbsp) with the homemade curry powder (1tbsp) into a smooth paste (recipe for powder is given in my page)

4.Boil 2 cups of diced pumpkin in 2 1/2 cups of tamarind water by adding 1/2 tsp turmeric, 1/2 tsp asafetida and salt .

5. To it add 1 tbsp of sambar powder and let this boil until pumpkins are done cooking then add the peanuts and the mashed dal to it.

6. Allow it to cook for 3 mins then add the grounded paste and cook for another 3 to 4 mins.

7. Garnish with chopped coriander leaves and curry leaves.

8. Temper with 1 tbsp of ghee ,1 tsp mustard,1 tsp uruddal & 1/4 tsp fenugreek seeds.

Serve hot with rice.!

NOTE

For spice you can add extra green chilies while tempering ..

Instead of peanuts boiled Chana or black bean or white bean can be substituted

Some will skip sambar powder and grind extra red chilies with coconut and curry powder you can adapt that option too..

Urud dal in the dish got over colored coz I dint remove the tempering out of flame on time 😬😬🙈🙈

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