Pumpkin Kootu
- Spice blend for the 'gravy'
- 1 cup fresh grated coconut
- 2-3 dried arbol chiles
- 2 tablespoons cumin
- Pumpkin kootu
- 3 cups peeled & diced squash (butternut, cheese or calabaza)
- 2 sprigs curry leaves torn
- 1/4 teaspoon turmeric
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 1 arbol chile whole
- Soak the cumin, arbol chile and coconut in a little bit of warm water for about 10-15 minutes, blend into a smooth paste.
- combine the diced pumpkin, curry leaves, turmeric and salt with water in a pan and cook until the vegetable is fork tender. Add the coconut and cumin paste to the mix, and simmer until the flavors combine. Taste and adjust for seasoning.
- Heat the oil and add the mustard seeds, Urad and whole arbol chile when it gets smoking hot. once the mustard sputters, , and the urad & arbol chile turn color, pour this hot oil over the 'kootu'. Transfer to a serving dish and serve hot with rice.
coconut, chiles, cumin, kootu, curry, turmeric, salt, oil, black mustard seeds, urad dal
Taken from food52.com/recipes/63742-pumpkin-kootu (may not work)