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Koottukari (koottu curry)

Koottukari (koottu curry) with mathan-kadala

  • Pumpkin: 250gm
  • Coconut (Grated ) : 1/2 coconut
  • Bengal Gram (kadala): 50gm (1/2 galss)
  • Turmeric powder: 1/2 tbs
  • Red chili Powder: 1 tbs
  • Salt : as required
  • Cumin seeds : 1/2 tbs
  • garlic : 5 cloves
  • Curry leaves: 4 to 6 stems
  • Mustard seed: 2 tbs
  • Red Chili :3 nos
  • Coconut oil : 6 to 7 tbs( for deep frying the Bitter Gourd)
  • Water :  as required


Soak the gram overnight in water.

Cook the gram in cooker for 3 to 4 whistles. set aside.

Make Equal and medium sized pieces of pumpkin.

Cook the pumpkin with 1 tbs of turmeric powder, 1 tbs of chili powder and 1/2 tbs of salt in pressure cooker for 1 whistle( no need to come the complete whistle, off the flame once it start to make whistle).

Coconut paste:

In a mixer add cumin seeds, garlic and 2 to 3 tbs of grated coconut. Make a paste with altogether. Then add remaining coconut and just crush it for 2 to 3 mixing. No need to make a thick paste.

In a vessel or cooker, add cooked pumpkin, gram and coconut paste mix it well and cook for 5 minutes. Add salt only after tasting.Once start bubbling off the flame.


In a pan add 1 table spoon of oil, once hot add the mustard, red chilies and 2 stems of curry leaves fry it well. Add this into koottukari. Mix it .

Essential and easy recipe in sadya, ready to serve.

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