Pumpkin Mor kootu | Ash gourd

Poosanikai mor kootu, or white pumpkin mor kootu, is a delightful dish featuring white pumpkins cooked with a coconut paste and whisked yogurt.

This South Indian delicacy, Pumpkin Mor Kootu, brings together white pumpkin, yogurt (curd), and coconut to create a mildly spiced and flavorful stew, often served as a part of a traditional meal with rice.

White pumpkins, also known as ash gourd or winter melon, not only offer a delicious taste but also come with numerous health benefits. Kootu, in general, refers to dishes cooked with lentils and vegetables, enhanced with a coconut spice paste.

Mor kootu presents another delightful way to savor pumpkins with the addition of a luscious coconut spice paste.

White pumpkins boast a nutrient-dense profile and have been a staple in Ayurvedic medicine for their various health benefits. Rich in vitamins A, B6, C, E, and essential minerals, white pumpkins contribute to lower cholesterol, promote heart health, act as an anti-depressant, support eye health, and prove beneficial for individuals with asthma.

In Ayurvedic medicine, white pumpkin is valued for its diuretic, anti-inflammatory, and antioxidant properties, making it recommended for conditions such as urinary disorders, jaundice, and respiratory issues.

Incorporating pumpkin, chia, or flax seeds into your diet can further contribute to reducing inflammation and enhancing kidney function. These seeds, including pumpkin, sunflower, chia, and flax seeds, offer potential benefits for individuals dealing with kidney-related issues, including elevated creatinine levels.

Pumpkin morkootu

Poosanikai mor kootu

Ingredients:

* White pumpkin - peeled and cubed to small pieces 500 gms

* whisked Yoghurt about 250 ml

* as required Salt

Grind to a paste:

* 4-5 tbsp grated fresh coconut 🥥

* 3,Green chillies - according to your preference for spice .

For Tempering:

* 1 tsp Coconut oil

*few curry leaves 🍃

* 1/2 tsp mustard seeds to splutter

1 tsp split udad dal

Method:

* pressure cook cubed pumpkins with 3 tbsp curd , salt , for one whistle . Alternatively cook in a pan too by covering till they look transparent.

* Grind ingredients given in the ingredients list .

* add to cooked pumpkins .

* add whisked yogurt , gentle heat , remove immediately. Do not boil .Check salt.

*add tempering by heating coconut oil in a pan , splutter mustard seeds , add split udad dal , let it become golden , add curry leaves , add tempering to the kootu .

* Serve hot .

Check out my Banana stem mor kootu recipe here.