Poosanikkai (White pumpkin / Winter melon) Koottu with Kabuli channa.
In South Indian wedding lunch this Koottu will usually find its way.
In my house we make during Pooja days or for family get together.
1. Poosanikkai (white pumpkin) diced - 2 cups
2. Kabuli channa (soaked overnight and cooked) - 1/4 cup
3. Moong dal - 1/4 cup
4. Turmeric powder
6. Salt to taste.
Ingredients for tempering:-
1. Oil - 1 tsp
2. Mustard seeds - 1/4 tsp
3. Urad dal - 1/4 tsp
4. Curry leaves
Ingredients for Grinding:-
1. Grated Coconut 2 table spoons
2. Cumin seeds 1/2 tsp
3 dry red Chilli according to taste (here I used one big Chilli)
4. Rice flour 1/2 tsp
1. Wash and boil moong dal.
3. Add this poosanikkai to boiled moong dal.
This Koottu go well with Thuvayal Sadam, Variety rice or even with plain rice.
Adding pinch of sugar enhance the taste of this Koottu.