Pumpkin Koottu | Parangikkai Koottu | Sugar Peas Stir Fry

Butternut Squash is a variety of Pumpkin that I usually get here. I love making Arachuvitta Sambar with this Squash.You can check the Sambar recipe here. You can prepare different varieties of Koottu with Pumpkin. The recipe I had shared below is a very basic version. It goes well with Rice or you can even serve this as a side dish to Chapathi. Generally Tamilnadu style Koottu has three important components

1. Vegetable 
2. Lentils or Legumes
3. Coconut Paste 

You can check the recipes of Broccoli Koottu & Chayote Sqaush as well in the blog. Customize the koottu recipe based on your preferences

Variations of Pumpkin Koottu :

1. Instead of Black Eyed Bean (Lobia) you can add any of these Chickpeas/Green peas/Cowpeas
2. If you feel that Beans will be bit heavy on your tummy then you can add Channa Dal or Moong Dal or Toor Dal
3. To recreate the taste of Aviyal you can add a cup of whisked yogurt as well to this koottu
4. If you like பால்கூட்டு you can add a cup of plain milk or non dairy milk of your preference
5. This koottu can also be modified slightly to serve it like a side dish to Chapathi or Roti. Just add some sauteed onions,tomato
6. Instead of jeera you can also add a teaspoon of Saunf & few garlic pieces while grinding the coconut paste

Few days back I had made Lobia Masala and I generally pressure cook Legumes in bulk. Will keep adding them to salads or variety rice (like Lemon or Tomato) just to get that extra protein in my lunch or dinner.

My Day 16 Dinner bowl was Couscous Upma, Pumpkin Koottu, Sugar Peas + Carrot stir fry, Cucumber Slices

Print Recipe

Pumpkin Koottu

A simple SouthIndian style Vegetable+Legume mash that goes well with Rice or Roti. This Pumpkin Koottu can be made within 25 minutes.

Cuisine

tamil, tamilnadu

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

Ingredients for Couscous Upma

• 1 Cup Couscous
• 1 teaspoon Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon jeera
• 1/2 teaspoon urad dal
• 1/2 teaspoon Channa Dal
• 2 green chilli finely chopped
• 1 teaspoon finely chopped ginger
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon salt
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Hing
• Few Curry leaves

Ingredients for Koottu

• 2 cups Pumpkin/Butternut Squash Cubes
• 1/2 cup Presure cooked White Lobia (Black Eyed Beans
• 2 Green Chillies
• 1 teaspoon jeera
• 1/2 cup Grated Coconut
• 1/2 teaspoon turmeric
• 1/2 teaspoon Hing
• 1 teaspoon salt
• 1 teaspoon coconut oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Jeera Seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon Channa Dal
• Few Curryleaves

Stir fry

• 20 Sugar Peas/Snow Peas A variety of Avarakkai that we get here. We can consume this with the pods. If you don't have Sugar Peas do substitute it with Broad Beans or Cabbage
• 1 carrot
• 1 onion
• 1 tomato
• 1/2 teaspoon Grated Ginger
• 1/2 teaspoon Grated Garlic
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder
• 1 teaspoon salt
• 1/2 teaspoon Oil

Cuisine tamil, tamilnadu Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients Ingredients for Couscous Upma 1 Cup Couscous 1 teaspoon Oil 1/2 teaspoon Mustard Seeds 1/2 teaspoon jeera 1/2 teaspoon urad dal 1/2 teaspoon Channa Dal 2 green chilli finely chopped 1 teaspoon finely chopped ginger 1/2 teaspoon Turmeric Powder 1/2 teaspoon salt 1/2 teaspoon Turmeric Powder 1/2 teaspoon Hing Few Curry leaves Ingredients for Koottu 2 cups Pumpkin/Butternut Squash Cubes 1/2 cup Presure cooked White Lobia (Black Eyed Beans 2 Green Chillies 1 teaspoon jeera 1/2 cup Grated Coconut 1/2 teaspoon turmeric 1/2 teaspoon Hing 1 teaspoon salt 1 teaspoon coconut oil 1/2 teaspoon Mustard Seeds 1/2 teaspoon Jeera Seeds 1/2 teaspoon urad dal 1/2 teaspoon Channa Dal Few Curryleaves Stir fry 20 Sugar Peas/Snow Peas A variety of Avarakkai that we get here. We can consume this with the pods. If you don't have Sugar Peas do substitute it with Broad Beans or Cabbage 1 carrot 1 onion 1 tomato 1/2 teaspoon Grated Ginger 1/2 teaspoon Grated Garlic 1/2 teaspoon Turmeric Powder 1/2 teaspoon Red Chilli Powder 1 teaspoon salt 1/2 teaspoon Oil

Instructions

Preparation of Couscous

1. Boil 1.5 cups of water in a Kettle or in a vessel
2. Take Couscous in a bowl and add boiling water. Close the bowl with a plate and leave it for 5 minutes
3. Then fluff the couscous with a fork
4. In the meantime lets prepare Tadka for Upma
5. If you want you can add finely chopped vegetables too for this Upma. I added only ginger and green chilli pieces
6. Heat oil in a pan and add mustard seeds, jeera, urad dal and channa dal. Let them splutter
7. Add curry leaves, salt, hing,turmeric powder, chopped ginger pieces and green chillies
8. Saute for a minute
9. Add the cooked couscous to the pan and mix everything together
10. Adjust salt and serve this Upma with Chutney or you can even have this bowl like a salad with other veggies

    

Preparation of Koottu

1. Pressure Cook black eyed beans for upto 4 whistles. Don't overcook them
2. Boil water in a vessel and add pumpkin pieces
3. Within 10 minutes they will begin to soften. Use a fork and check if they are cooked. Once the preferred consistency is achieved you can strain the water and keep the pieces aside
4. Alternatively you can pressure cook pumpkin pieces separately for upto 2 whistles
5. Grind Coconut, Jeera and Green Chillies together to a paste
6. Mix the pressure cooked beans, cooked pumpkin pieces and the coconut paste together
7. Add 1/2 cup water, turmeric powder, hing, salt and stir the mixture together
8. Let it boil for 3-4 minutes in low heat until the raw smell of coconut & chilli goes off
9. Heat Coconut oil in a Tadka Pan
10. Add mustard seeds, urad dal, curry leaves
11. Once they splutter add it to Pumpkin Koottu
12. Adjust salt and serve the koottu as a side dish to Rice, Roti or it goes well with Couscous too

    

Preparation of Sugar Peas Stir Fry

1. Heat Oil in a pan
2. Add finely chopped onions, ginger and garlic
3. Saute for a minute
4. Add grated carrots, finely chopped Sugar Peas
5. Add salt and spice powders
6. Keep sauteing for another 2-3 minutes
7. I like to retain the crunch in the veggies. So i generally let veggies get cooked only for few minutes without adding any water to it
8. However if you like the veggies to be cooked well sprinkle some water and close the pan. After few minutes once the veggies are well cooked you can remove the pan from heat
9. You can add Kasuri Methi leaves, garnish with fresh coconut or you can even add some spinach to the stir fry 🙂 The options are endless. I kept it very simple
10. I had it with Couscous Upma and Pumpkin Koottu