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).
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.