Karamani puli Kootu - A mix of sambhar and kootu with poosanikai (green pumpkin) and karamani (black eye peas).
This is one of my absolute favourite. Whenever I go home, my mom prepares this. There is nothing so special about the dish, it is made with the same old essential ingredients. This has been a long pending post and somehow every time I wanted to do this, something interrupted me. But I am glad that I am finally able to post it for this special Marathon series.
This is a mix between sambhar and kootu. The ingredients that go in are very similar to that of arachuvitta sambhar but the consistency and the amount of veggies added are similar to a kootu. This is mostly had as a side dish to rice.
- 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
- 2 tablespoon fresh grated coconut
- ½ tablespoon kadala parupu | channa dahl
- ½ tablespoon Dhaniya | Coriander seeds
- 3-4 vatha milagai | Red chillies
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Ulutham parupu | Urad dahl
- 3-4 Curry leaves torn
- 3 Red chillies
- 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.
Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy. Cook the cowpeas and keep aside.
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.
Then add the diced pumpkin, salt and tamarind water. Let it cook for about 7-8 minutes until the pumpkin becomes soft.
Once it is cooked, add the cooked dal, cooked cowpeas and ground coconut mixture. Mix it well. Check for salt and adjust if needed.
- Let it boil for another 5 minutes. Add some water if it becomes very thick.
- Finally garnish it with coriander leaves and turn off the flame.
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.
I tried it out, it was mild n flavored... Thanks...
Thanks Arthi and hope you enjoyed it.
I loved the kootu with white pumpkin. It looks amazing!
White pumpkin kootu looks yummy.
Flavorful and delicious pumpkin kootu. Looks yummy!!
Kootu looks delicious , this should be a comforting meal .
Love your kootu, looks delicious:)
Loving this kootu/kuzhambu series, Nisha. This sounds like a very rare combination.
I don't do a lot of kootu, but looking at your list of delicious kootus, I need to try atleast a few. This kootu with karamani sounds so yum..
Wow that bowl is literally calling me...I love anything with karamani..will have to try this..
Love black eyed peas.. I add them all kootus and kuzhambus.. 😉 Love your clicks.
Kootu looks great and a nice side dish for both rice and roti.
Must be a comfort food, to those who are acquainted with it.
I do love this kootu very much, been a while i had it. You are tempting me to make some very soon. Love this kootu with potato curry. Mouthwatering already.