Pumpkin Kootu Recipe – Authentic South Indian Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Pumpkin Kootu Recipe – Authentic South Indian Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Pumpkin Kootu. It’s a comforting, flavorful South Indian vegetable curry that my grandmother used to make, and honestly, it just feels like home. It’s surprisingly easy to put together, and perfect with rice and a dollop of ghee. Let’s get cooking!

Why You’ll Love This Recipe

This Pumpkin Kootu is more than just a dish; it’s a little slice of South Indian comfort. It’s subtly sweet, gently spiced, and has a wonderful creamy texture. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a relatively quick recipe, making it ideal for a weeknight meal. You’ll love how the simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to make this delicious Pumpkin Kootu:

• 1.5 cup chopped tender pumpkin (pagangikkai) – about 300g
• 1.5 tbsp sugar (or jaggery) – about 20g
• 1 cup milk – 240ml
• 2 tsp rice flour – about 8g
• Salt to taste
• 2 tsp coconut oil – about 10ml
• 1 tsp mustard seeds
• 0.5 tsp urad dal (split black lentils) – about 2g
• 2 red or green chillies, broken into pieces
• 1 sprig curry leaves – about 10-12 leaves
• 2 tbsp grated coconut (optional) – about 15g

Ingredient Notes

Let’s talk ingredients! A few things will really make this kootu shine:

• Pagangikkai/Pumpkin Variety: Traditionally, a specific type of tender pumpkin called ‘pagangikkai’ is used in Kerala. Butternut squash or even Japanese pumpkin (kabocha) work beautifully as substitutes if you can’t find pagangikkai. The key is to use a pumpkin that’s not overly fibrous.
• Rice Flour Usage: Don’t skip the rice flour! It’s what gives the kootu its lovely, slightly thickened consistency. It’s a traditional thickening agent in South Indian cooking.
• Coconut Oil & Tempering: Coconut oil is essential for the tempering (tadka). It adds a beautiful aroma and flavor. The tempering is really where the magic happens, so don’t rush it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your tender pumpkin into small, bite-sized pieces. Discard the seeds – we won’t need those today.
2. Now, add the pumpkin to a pot with a pinch of salt and just enough water to cover it. Cook until the pumpkin is wonderfully soft. You want it to be easily mashable. If there’s excess water, drain it off.
3. Stir in the sugar (or jaggery) into the cooked pumpkin. Keep stirring until it’s completely dissolved. I sometimes use jaggery for a more rustic, caramel-like flavor.
4. In a separate bowl, whisk together the rice flour and milk until you have a smooth slurry. No lumps allowed! Then, pour this mixture into the pumpkin and give it a good stir.
5. Simmer everything on medium heat, stirring constantly, until the kootu thickens to a nice, saucy consistency. This usually takes about 5-7 minutes.
6. While the kootu is simmering, let’s make the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, chillies, and curry leaves. Cook until the dal turns golden brown and the curry leaves are crispy.
7. Finally, pour this fragrant tempering over the kootu and mix well. Garnish with grated coconut, if you’re using it. And that’s it!

Expert Tips

• Don’t overcook the pumpkin! You want it soft, but not mushy.
• Stir the kootu frequently while it’s simmering to prevent it from sticking to the bottom of the pot.
• Adjust the amount of chillies to your spice preference.

Variations

• Vegan Adaptation: Simply substitute the milk with coconut milk for a delicious vegan version.
• Spice Level Adjustment: If you like things a little spicier, add a pinch of red chilli powder along with the chillies in the tempering.
• Regional Variations – Kerala vs. Tamil Nadu Kootu: Kerala kootu tends to be a bit sweeter and uses coconut milk more often. Tamil Nadu kootu can be more savory and often includes lentils. Feel free to experiment! My friend’s family always adds a tiny bit of turmeric for color.

Serving Suggestions

Pumpkin Kootu is best served hot with steamed rice and a side of sambar or rasam. A dollop of ghee on top of the rice and kootu is highly recommended! It also pairs well with roti or appam.

Storage Instructions

Leftover Pumpkin Kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What type of pumpkin is best for kootu? Tender pumpkins like pagangikkai, butternut squash, or kabocha are ideal.
• Can I use jaggery instead of sugar? Absolutely! Jaggery adds a lovely caramel-like flavor. Use the same quantity as sugar.
• How do I adjust the consistency of the kootu? If it’s too thick, add a splash of milk or water. If it’s too thin, simmer for a few more minutes.
• What is the purpose of the tempering (tadka)? The tempering adds a burst of flavor and aroma to the kootu. It’s a crucial step in South Indian cooking!
• Can I make this kootu ahead of time? Yes, you can! It actually tastes better the next day. Just make the tempering right before serving for the best flavor.