Pumpkin palak kootu is a wholesome South Indian dish. It combines the sweetness of pumpkin with the earthy flavor of palak (spinach). It also features the creamy texture of green gram dal. Cooked with aromatic spices, it combines the flavors of sambar powder, turmeric, and tamarind juice. This creates a perfect balance of tangy, savory, and mildly spicy flavors. Tempered with mustard seeds, urad dal, garlic, and green chilies, this dal is a nutritious and comforting choice. It pairs beautifully with steamed rice or roti. This makes it a versatile addition to any meal.
This Kootu is a dal-and-veg stew where soft-cooked green gram dal is simmered with tender pumpkin and wilted spinach in a fragrant tempering. Mustard, urad dal, cumin, garlic, and green chilies are sautéed with onion and tomato, then spiced with sambar powder and turmeric before the pumpkin cooks to melt-in-your-mouth softness. Palak is stirred into finish, followed by the dal and a final splash of tangy tamarind juice, gently simmered until everything comes together into a hearty, flavorful kootu.
Pumpkin Palak Kootu
This pumpkin and palak kootu is a nutritious South Indian dish. It blends sweet pumpkin and earthy palak with creamy green gram dal. Flavored with sambar powder, turmeric, and tamarind it offers a balance of tangy, savory, and mildly spicy tastes. Tempered with mustard seeds and garlic, it pairs well with rice or roti.
4
servings10
minutes20
minutesIngredients
Yellow Pumpkin – a small piece
Palak (Spinach) – a small bunch
Green Gram dal – 1/4 cup
Tamarind – Big Gooseberry size
Big Onion – 1 (Medium size)
1 Tomato
2 Green Chillies
4 Garlic flakes (optional)
2 teaspoons Sambar Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Salt or as per taste
- For Seasoning:
1 tablespoon Oil
1/2 teaspoon Mustard
1 teaspoon Urad dhal
1/2 teaspoon Jeera
Directions
- Wash and cook the Green Gram Dal along with a pinch of turmeric powder till soft.
- Remove the skin and seeds from the pumpkin and cut it into small pieces.
- Wash and chop the palak roughly.
- Chop onion and tomato finely.
- Soak tamarind in little water and squeeze out thick juice. It should be one to two tablespoon juice.
- In a kadai put the oil and when it is hot add mustard. When it splutters, add urad dhal and jeera. Then add finely chopped garlic flakes and green chillies slit lengthwise. Fry just for a second.
- Add chopped onion and fry till it becomes transparent.
- Then add tomato pieces and fry till it mashes well.
- Add sambar powder, turmeric powder, salt and stir well.
- Add pumpkin pieces and mix well. Add enough water just to cover the vegetable.
- Stir well and cover with a lid. Cook on medium flame for two to three minutes or till the vegetable is soft.
- Add chopped palak and mix well and allow to cook for few minutes.
- Add cooked dhal and stir well. Allow to boil.
- Then add tamarind juice and mix well.
- Cook on low flame for two to three minutes and remove.
Thanks for sharing this wonderful recipe for Pumpkin Palak Kootu with us! The combination of flavors and the step-by-step instructions make it so easy to prepare. I enjoy the way this dish highlights the goodness of both pumpkin and spinach, resulting in a tasty, nutritious meal.