Poosanikai Kootu | Poricha Kootu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian lentil and vegetable curry made with white pumpkin, moong lentils, and coconut paste, finished with mustard seeds and curry leaves. Creamy and spiced. A warm, vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons urad dal ((husked and split black gram))
- 1 to 2 byadagi chilies (or kashmiri red chilies (broken and seeds removed))
- ½ teaspoon black pepper ((for less spiciness add ¼ teaspoon black pepper))
- 1 teaspoon cumin seeds
- ¼ cup fresh grated coconut
- ¼ to ⅓ cup water (for grinding)
- ⅓ cup moong dal
- ¼ teaspoon turmeric powder
- 1 cup water (added in moong dal)
- 1.5 cups water (added in pressure cooker)
- 1.5 cups chopped ash gourd
- ½ cup water
- salt (as required)
- ½ to ¾ cup water (to be added later)
- 2 tablespoons coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 10 to 12 curry leaves
- 1 generous pinch asafoetida ((hing))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 362mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.