Parangikkai Paruppu Kootu / Pumpkin Coconut Curry with Indian flavours | Indian Curry Recipes

Pumpkin kootu is an easy to make earthy curry which has the consistency of a stew. This is a medley of sweetness from the pumpkin, earthiness from the moong dhal and spiciness from the chillis. Coconut gives a balance between the flavors and brings it together. 
If you want to make maximum use of the pumpkin season and want to try something simple with Indian spices, this is for you.

Ingredients:
Pumpkin - cubed - 2 cups
Split Moong bean / Pasi paruppu - 1/4 cup
Turmeric powder - 1/4 tsp
Milk - 1/4 cup (optional)
Salt - to taste
For Grinding
Grated Coconut - 2 tbsp
Cumin seeds - 1 tsp
Green Chilli - 2
For Tempering
Oil - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 2-3

Method:

Heat split moong dhal with 1 cup of water with a pinch of salt. Cook in a medium-high flame covered partially until it cooks through but still holds its shape (al-dente). Add the cubed pumpkin (with more water if needed) and cook half covered until the pumpkin is almost done but doesn't fall apart. Meanwhile grind the ingredients to grind adding water to make a smooth paste. Add the ground coconut paste to the simmering pumpkin-dhal mixture and allow it to boil in medium heat until the raw smell disappears and desired thickness is achieved. At this stage you could add milk if desired. Check for the salt and add if desired. Transfer to a serving bowl. Heat oil in a separate small pan and splutter the mustard seeds and add urad dhal and curry leaves. Pour the tempering over the kootu and serve with rice or roti. Makes an excellent pair for Puli kulambu, Masala rice and curd rice.

Sending this earthy and hearty kootu to 'Only' - Curries event by Pari; Halloween Fiesta at Zesty Palette; CWS-Moong beans event of Priya and to Cooking without Onion & Garlic event.

Also to Healthy Cooking Challenge event by Smita.