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Karamani poosanikai kootu

A mix of sambhar and kootu with poosanikai and karamani
Course Main Course
Cuisine Indian
Keyword Blackeye peas, Kootu, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 3 Cups diced poosanikai | White pumpkin
  • ¼ Cup Karamani | cowpeas
  • 2 teaspoon Tamarind paste in 1 Cup water
  • 2 tablespoon Tuvaram parupu | Toor dahl
  • Salt to taste

For grinding

  • 2 tablespoon fresh grated coconut
  • ½ tablespoon kadala parupu | channa dahl
  • ½ tablespoon Dhaniya | Coriander seeds
  • 3-4 vatha milagai | Red chillies

For Tempering

  • 1 tablespoon Oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Ulutham parupu | Urad dahl
  • 3-4 Curry leaves torn
  • 3 Red chillies

Instructions

  1. Roast channa dahl, coriander seeds and red chillies in ½ teaspoon oil until it is golden brown. Then grind it to a thick fine paste along with coconut and water.

  2. Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy. Cook the cowpeas and keep aside. 

  3. Heat oil in a Kadai | Pan over medium high heat. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the urad dahl, curry leaves, red chillies and fry for a second.

  4. Then add the diced pumpkin, salt and tamarind water. Let it cook for about 7-8 minutes until the pumpkin becomes soft.

  5. Once it is cooked, add the cooked dal, cooked cowpeas and ground coconut mixture. Mix it well. Check for salt and adjust if needed.

  6. Let it boil for another 5 minutes. Add some water if it becomes very thick.
  7. Finally garnish it with coriander leaves and turn off the flame.

Recipe Notes

The consistency depends on how you want to eat it. If you have this as a side, let it be slightly thick. If you want to mix with rice dilute it with water.