Peel the ash gourd and remove the seeds. Chop the white portion into about 1 inch cubes.
Soak the Bengal gram dal for about 2 hours and cook till soft and done in a pressure cooker(about 2 whistles). Soak 1Tb rice for an hour.
Grind grated coconut, green chillies, cumin seeds and soaked and drained rice, together into a fine paste. Use water if required.
Put the white pumpkin/ash gourd pieces in a heavy bottomed pan/ karahi, add turmeric powder, salt and just enough water to cover the vegetable. Cook on medium flame till vegetable is soft(Might take about 20-25 min). Alternatively you can pressure cook them to 2-3 whistles and then transfer to the karahi.
Once the gourd is cooked, add the boiled Bengal gram and the coconut paste to it. Mix well. Add salt to taste and few curry leaves to it. Cook on low flame till the raw taste of rice and coconut is, gone(about 5 minutes). Now add coconut milk and simmer for another 10 minutes on low flame. Keep stirring in between.
Tempering- In a separate pan heat 1 tsp coconut oil/ sesame oil/ refined oil. Add mustard seeds and when they crackle add urad dal, whole red chillies and curry leaves to it. Mix well till urad dal is changes colour. Pour this tempering on the Kootu.
Serve the Kootu as a side dish with boiled rice.
Jeannie notes.. Above is curated for evaluation and recommendation from Cookpad Spain
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