White Pumpkin Kootu Recipe – Easy South Indian Dal & Pea Curry

Last Updated on 4 months by Neha Deshmukh

White Pumpkin Kootu Recipe – Easy South Indian Dal & Pea Curry

Introduction

There’s something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that just feels like home. I remember my grandmother making this White Pumpkin Kootu every Onam – the aroma would fill the entire house! It’s a simple, nourishing dish, and honestly, it’s become a staple in my kitchen too. This recipe is super easy to follow, even if you’re new to South Indian cooking. Let’s get started!

Why You’ll Love This Recipe

This White Pumpkin Kootu is more than just a delicious curry. It’s quick to make, packed with nutrients, and incredibly versatile. It’s a fantastic way to sneak in some veggies, and the combination of creamy coconut, earthy dal, and sweet pumpkin is just divine. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this comforting kootu:

• 2 cups cubed winter melon / ash gourd / white pumpkin
• 1 cup frozen peas
• 1 cup toor dal (split pigeon peas)
• ½ – 1 teaspoon turmeric powder
• 1 cup grated coconut (freshly grated is best!)
• 1 teaspoon cumin seeds
• 2-3 dried red chillies
• As needed salt
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 5-6 curry leaves
• 1 teaspoon chana dal (split chickpeas)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• White Pumpkin (Ash Gourd/Winter Melon): These are all pretty interchangeable. I prefer white pumpkin for its slightly sweeter taste, but ash gourd works beautifully too. About 400-500g of pumpkin is perfect.
• Toor Dal – The Heart of Kootu: Toor dal is the traditional choice for kootu. It cooks up beautifully and has a lovely, slightly nutty flavour. You’ll need about 200g of toor dal.
• The Significance of Coconut & Coconut Oil: Coconut is essential in South Indian cooking, and kootu is no exception! It adds a wonderful creaminess and flavour. Coconut oil is the preferred cooking oil, lending a subtle sweetness.
• Spice Blend – Balancing Flavors: We’re keeping the spice level mild here, but feel free to adjust the number of red chillies to your liking. Cumin seeds add a warm, earthy note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, deseed, and cube your white pumpkin. Add it to a pot with enough water to cover, and a pinch of turmeric powder. Cook for about 8-10 minutes, or until the pumpkin is just tender.
2. Now, add the frozen peas and salt to the cooked pumpkin. Give it a good mix and cook for another 2-3 minutes, until the peas are softened.
3. While the pumpkin and peas are cooking, pressure cook the toor dal until it’s completely mushy – usually 3-4 whistles in a pressure cooker. Once cooled, give it a good mash. Add the mashed dal to the pumpkin-pea mixture and stir well.
4. Time for the flavour boost! Grind the grated coconut, cumin seeds, and red chillies into a smooth paste. You can use a blender or a food processor for this. Stir this fragrant paste into the kootu.
5. Now for the tempering – this is where the magic happens! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the chana dal and curry leaves. Fry until the chana dal turns golden brown and the curry leaves are crisp.
6. Finally, pour this beautiful tempering over the kootu. Mix thoroughly and let it simmer for a couple of minutes. Serve hot with rice and a dollop of ghee!

Expert Tips

• Don’t overcook the pumpkin! You want it to hold its shape slightly.
• Freshly grated coconut really does make a difference in flavour.
• Adjust the salt to your taste.

Variations

• My Family’s Secret: My aunt always adds a small piece of jaggery to her kootu for a touch of sweetness. It’s delicious!
• Vegetable Swap: Feel free to experiment with other vegetables like beans, carrots, or even spinach.
• Spicier Kootu: Add an extra red chilli or a pinch of chilli powder to the coconut paste for a spicier kick.

Vegan Adaptation

This recipe is easily made vegan! Simply ensure you’re using coconut oil for the tempering instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

Reduce or increase the number of red chillies used in the coconut paste to adjust the spice level. You can also remove the seeds from the chillies for a milder flavour.

Festival Adaptations (Onam, Pongal)

Kootu is a traditional part of the Onam and Pongal sadhya (feast). It’s often served as one of the many side dishes alongside rice, sambar, and other curries.

Serving Suggestions

White Pumpkin Kootu is best served hot with:

• Steaming white rice
• A dollop of ghee
• Papadums
• Pickles

Storage Instructions

Leftover 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.

FAQs

What is Kootu and where does it originate from?

Kootu is a popular South Indian dish made with lentils, vegetables, and coconut. It originates from the states of Tamil Nadu and Kerala and is a staple in many South Indian households.

Can I use a different type of dal for this Kootu?

While toor dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavour and texture.

Can I make this Kootu ahead of time?

Yes, you can! Kootu actually tastes even better the next day as the flavours meld together.

What is the best way to grate coconut for this recipe?

Freshly grated coconut is best, but it can be a bit of work! You can use a coconut scraper or ask your local Indian grocery store to grate it for you. Frozen grated coconut is a convenient alternative.

How can I adjust the consistency of the Kootu?

If you prefer a thinner kootu, add a little water. For a thicker kootu, simmer it for a few more minutes to allow some of the liquid to evaporate.