Wash, peel the skin and chop pumpkin into cubes. Cook it in a little water until soft.
Soak tamarind in 1/2 cup of water and extract its juic and discard the pulp.
Pressure cook tur dal with a pinch of turmeric powder. Mash it and keep it aside.
If using dried chick peas, soak it overnight and pressure cook with a little salt and keep it aside. (I usually keep chickpeas in a small cup/vessel along with tur dal and pressure cook to save time.)
Heat 1/2 tsp of oil and roast bengal gram, coriander seeds, red chilli and raw rice until dal turns golden brown. Then add grated coconut and saute for a few more minutes. Remove from heat and leave it to cool. Then grind it to a fine paste and keep it aside.
Heat oil, add mustard seeds, hing and curry leaves. When mustard seeds splutters, add the cooked pumpkin pieces.
Add tamarind water, salt and a pinch of turmeric powder.
Boil for sometime till the raw smell of the tamarind goes, then add the ground paste, cooked tur dal and cooked chick peas.
Simmer and cook for a 4-5 minutes or until it thickens slightly. Check for salt. Garnish with coriander leaves and serve hot with rice or chapati.
Check out more Poriyal-Kootu Varieties
Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen