Pumpkins (Winter Squash) 2 ways: Thoran (Stir-Fry) & Kootu (Stew)

Pumpkins and winter squashes are versatile veggies-in-waiting which bide their time patiently to sit in the veggie basket, pantry, or cellar until needed. They last well for weeks which makes them a great veggie to keep for emergencies. Although I love them all, and give an equal opportunity to all types of winter squashes, my all-time favorites are full and sweet flavored kabocha and butternut; banana squash comes in a close second.... or is it third?!

Pumpkin or winter squash with coconut may be prepared in many ways. Here I have given two recipes: stir fry with coconut or a thick stew. Two very different tasting dishes with practically the same ingredients!

Kabocha does not need peeling as the skin is thin and cooks well. Some winter squashes need peeling as they have tough skins.

Thoran/Poriyal

1 tsp Oil

1/2 tsp Mustard Seeds

1 Tbsp Urad Dal

1-2 dried Red Chiles
1 Onion, finely chopped (optional)
1 Stem fresh Curry Leaves

1/2 Medium Kabocha, Winter Squash or Pumpkin, cut into small dice

1 tsp Sea Salt

1/2 tsp Turmeric

1/2 cup fresh or frozen grated Coconut

1 hot dry red Chile (optional)

1/2 tsp Cumin Seeds

Wash and cut into small dice the Kabocha,  peel the Winter Squash or Pumpkin before dicing.

Heat the oil in a kadai/wok or skillet and add the mustard seeds, dal and chiles. 

When the mustard pops and the dal turns pinkish, add the onion if using and curry leaves.

Stir in the kabocha or squash. Sprinkle the turmeric and salt, stir well, cover and cook until tender.

While the veggies are cooking, pound together the cumin (and the optional hot red chile if you wish), and combine with coconut.

When the pumpkin is tender, stir in the coconut mixture and cook until heated through.

Serve hot with rice/roti, Sambar, any Kuzhambu and a salad or raita.

Enjoy!!

Pumpkin Kootu - Thick Stew  - Kootu maybe prepared with or without tamarind. 

Masala:
1/2 - 1 tsp Cumin Seeds
1-2 dried Red Chiles
1/2 cup fresh or frozen grated Coconut

Kootu:

1 Winter Squash or Pumpkin, cut into small dice or thin slices

1 tsp Sea Salt

1/2 tsp Turmeric
1-2 Tbsp of Indian Jaggery or brown sugar (optional)
1 tsp Tamarind Concentrate (optional)
1/2 cup Toor/Mung Dal or Red Chori beans, Cooked (optional)

Thalippu/Tadka:

1 tsp Oil

1/2 tsp Mustard Seeds

1 Tbsp Urad Dal
1 stem fresh Curry Leaves

Masala: Coarsely grind the coconut with the cumin with a small amount of water - about 1/2 cup (and the optional hot red chile if you wish). Set aside.

Wash and cut into small dice the Kabocha; Winter Squash or Pumpkin will need to be peeled first.

Combine the vegetables in a medium sized saucepan with half a cup of water. Sprinkle the turmeric and salt, stir well, cover and cook until tender. Add the Indian Jaggery or brown sugar and tamarind if you like the kootu sweet and tangy.

When the pumpkin is tender, stir in the ground coconut mixture along with one of the beans/dal if using and bring to a good boil; remove from heat, add the crushed curry leaves on top and cover.

Heat the oil in a small pan and add the mustard seeds, dal and chiles. 

Thalippu/Tadka: When the mustard pops and the dal turns pinkish, add the curry leaves and cook for a few seconds.

Add the mustard mixture to the pumpkin; allow the kootu to rest covered for a few minutes for the flavors to meld. 

Serve hot with rice/roti, any beans/dal, and a salad or raita.

Enjoy!!