Vellai Poosanikai Kootu | White Pumpkin Kootu | Ash Gourd Kootu

Poosanikai Kootu is a simple yet great tasting dish of Ash Gourd and Bengal Gram flavoured with a coconut-based gravy. This dish is a must in many weddings in Tamil Nadu and Kerala.

Pin

There are so many family favourites or every day dishes that are on the blog and need updating. Every time I make such dishes, I tell myself I will update them “later” and that later never seems to come. One such dish that gets made very often in my home but one whose recipe I have neglected in updating is this Poosanikai Kootu.

This simple vegan and gluten-free dish of ash gourd and bengal gram is made so often in South Indian homes, and is just perfect when served with some hot steamed rice and papadums. Ash Gourd or Winter Melon (called Poosanikai in Tamil, Budida Gummadikaya in Telugu, and Petha in Hindi) is a vastly underrated vegetable. This low-calorie, water-based vegetable is high on fibre, and in Vitamin C as well as Vitamin E. As a result, ash gourd helps in weight-loss as well as improving skin and hair.

Read more about the nutritional and medicinal benefits of winter melon in this article Ash Gourd: Health Benefits, Nutrition, Uses For Skin And Hair, Recipes, Side Effects.

Other Similar Recipes You May Like

• Mathanga Erissery | Pumpkin and Black-Eyed Peas in Coconut Gravy
• Olan | Ash Gourd & Pumpkin in Coconut Milk
• Kerala Vegetable Stew | Ishtew | Vegetables in Coconut Milk

Pin

I first posted this recipe in 2013 and have updated it now.

How to Make Poosanikai Kootu | White Pumpkin Kootu

1. Prepping the Chana Dal
   1. Soak the 3 tbsp chana dal in 1/4 cup water for about 30 mins. This is a completely optional step and just helps in cooking the chana dal easily.
      Pin
      
   2. After the chana dal has soaked a bit, drain all the water.
2. Prepping the Ash Gourd
   1. Peel, de-seed, and dice 350 gms white pumpkin into 1″ cubes. You will get about 2 cups of pieces.
3. Making the Coconut Paste
   1. Grind 3 tbsp grated coconut, 2 green chillies, 1/2 tsp cumin seeds, and 1/2 tsp rice flour to a coarse paste with about 2-3 tbsp water.
      Pin
4. Making the Poosanikai Kootu
   1. Mix white pumpkin pieces, and soaked and drained chana dal.
   2. Add 3/4 cup water.
      Pin
   3. Pressure cook the mix for 2 whistles. You can also cook the mix on open flame. If you do this, you may need some extra water. The ash gourd pieces should be translucent and the chana dal should break when pressed between the thumb and index finger.
      Pin
      
   4. Add 2 pinches of turmeric and mix well.
   5. Add the coconut paste and salt, and mix well.
      Pin
   6. Over medium heat, cook the kootu for a couple of minutes. This helps cook the masala and remove the raw flavour of the rice 
   7. In a tempering ladle, heat 1/2 tsp coconut oil.
   8. Add 1/2 tsp mustard seeds and wait till they splutter.
   9. Add 2 split red chillies and fry for a few seconds minute.
   10. Turn off the heat.
   11. Add a few curry leaves to the tempering and mix well.
   12. Add the tempering to the Poosanikai Kootu and mix well.
       Pin
5. Serve with steamed rice and poppadums.

Pin

Recipe for Vellai Poosanikai Kootu | Ash Gourd Kootu

Pin

Vellai Poosanikai Kootu | Ash Gourd Kootu | White Pumpkin Kootu

Aruna

This is a mellow dish of ash gourd (winter melon or white pumpkin) and bengal gram (chana dal) cooked in a coconut-based gravy. This easy-to-make dish is just needs some steam rice and papadums to make for a filling meal. You can also serve it with rotis.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 30 minutes mins

Course Accompaniment, Dinner, Lunch, Side Dish

Cuisine Indian, Kerala, South Indian, Tamil Nadu, Vegan, Vegetarian

Servings 4 People

Calories 79 kcal

Equipment

• Pressure Cooker
• Heavy Bottomed Vessel
• Spatula
• Tempering Ladle
• Grinder

Ingredients

  

1x2x3x

• 300 gms White Pumpkin, Ash Gourd, Winter Melon or Poosanikai (2 cups of 1" pieces)
• 3 tbsp Bengal Gram or Chana Dal
• 3/4 Cup Water
• 2 Pinches Turmeric
• Salt to Taste

To Grind:

• 2 Green Chillies
• 3 tbsp Grated Coconut
• 1 tsp Cumin Seeds or Jeera
• 3/4 tsp Rice Flour

For Tempering

• 1/2 tsp Mustard Seeds
• 1/2 tsp Coconut Oil
• 1 or 2 Split Red Chillies
• A Few Curry Leaves

Instructions

 

Prepping the Chana Dal

• Soak the 3 tbsp chana dal in 1/4 cup water for about 30 mins.
• After the chana dal has soaked a bit, drain all the water.

Prepping the Ash Gourd

• Peel, de-seed, and dice 350 gms white pumpkin into 1" cubes.
• Making the Coconut Paste
• Grind 3 tbsp grated coconut, 2 green chillies, 1 tsp cumin seeds, and 3/4 tsp rice flour to a coarse paste with about 2-3 tbsp water.

Making the Poosanikai Kootu

• Mix white pumpkin pieces, and soaked and drained chana dal.
• Add 3/4 cup water and pressure cook the mix for 2 whistles. You can also cook the mix on open flame. If you do this, you may need some extra water. The ash gourd pieces should be translucent and the chana dal should break when pressed between the thumb and index finger.
• Add 2 pinches of turmeric and mix well.
• Add the coconut paste and salt, and mix well.
• Over medium heat, cook the kootu for a couple of minutes.
• In a tempering ladle, heat 1/2 tsp coconut oil.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Add 2 split red chillies and fry for a few seconds minute.
• Turn off the heat.
• Add a few curry leaves to the tempering and mix well.
• Add the tempering to the Poosanikai Kootu and mix well.
• Serve with steamed rice and poppadums.

Nutrition

Calories: 79 kcalCarbohydrates: 12 gProtein: 3 gFat: 3 gSaturated Fat: 2 gSodium: 225 mgPotassium: 45 mgFiber: 4 gSugar: 1 gVitamin A: 134 IUVitamin C: 19 mgCalcium: 55 mgIron: 2 mg

Keyword Ash Gourd Kootu, Gluten Free, Poosanikai Kootu, Vellai Poosanikai Kootu, White Pumpkin Kootu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!