Pooshnikai mor kootu (White pumpkin yogurt curry)


Hi all, I am back with my first post for this year! Hopefully I will be able to to keep up my resolution of posting more recipes regularly this year. I got many recipes from my mom when she visited me last year and this is one simple and comforting recipes that she taught me. I love the simplicity of this recipe and sometimes eat it as such without rice. This goes great with some spicy rice and my favorite is to pair it with vathal kuzhambu. You can also serve this with adai or chapati!


  • 2 cups White pumpkin/ ash gourd cubed
  • 1 tbsp chana dhal
  • 1 tbsp rice flour
  • 1 cup yogurt/curd
  • 1/4 cup grated coconut
  • 2-3 green chillies

To temper:

  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/2 tsp urad dhal
  • 1 tsp coconut oil


Boil the cubed white pumpkin with chana dhal until the vegetable is cooked well and becomes soft. (Do not add too much water while boiling as the pumpkin gives out water and the dish will become very watery). The chana dhal is supposed to have a little bite to it. It gives the dish the needed texture.

Grind the coconut and green chillies with a little water and make a paste

Mix the ground mixture, rice flour and curd together in a bowl.

Add the above mixture and required salt to the boiled veggies and chana dhal and let it boil for 2-3 minutes.

Temper with mustard seeds, curry leaves and urad dhal and add it to the kootu. The kootu is ready to be served!

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s