Pumpkin Kootu Recipe

The very talented Nags of Edible Garden blog brings us this easy pumpkin kootu recipe today. A kootu is a side dish of vegetables cooked with lentils. And I cant think of anyone better than Nags to guest post about this traditional South Indian recipe. Her blog is full of everyday, fuss-free Indian recipes. Take it away Nags!

Hello everyone, I am Nags, the writer, cook, and photographer behind Edible Garden. I’ve been blogging for almost 6 years now but haven’t done very many guest posts (this is my 2nd, actually) so please raise a glass with me to Sala’s courage and trust!

It’s been over 7 years since I moved away from home and started cooking to feed myself, but I have only cooked with pumpkin about 2-3 times in this entire period. I can’t quite figure out why this is because pumpkin is a gorgeous vegetable by all means. It’s a lovely orange-yellow, cooks quickly, lends a mild sweetness to the dish, and is generally well-behaved and easy-going. Well, I can only hope I can make up for my rudeness by cooking with it more, so here’s a simple pumpkin kootu recipe to kickstart what I hope is a great relationship between me and the lovely pumpkin.

But before I go into the recipe, I must say what an honour it is to take up a small part of Veggie Belly. I’ve been in awe of Sala’s recipes and pictures since the day I set my eyes on this website. She has a lovely eye for details, props, colours and food photography. She’s also so very generous. I won a cookbook in a contest in Veggie Belly once but Sala sent me this entire package filled with goodies all the way from the US to Singapore.

Pumpkin Kootu Recipe

Serves 4

Ingredients
3 cups pumpkin (or kabocha or butternut squash), cut into small cubes.
1 cup yellow moong dal
¼ tsp turmeric powder
Salt
Curry leaves
Grind Together to a Paste
½ cup grated coconut
½ tsp red chilli powder
1 tsp cumin seeds
1 clove of garlic
2 shallots, optional
For Tempering
2 tsp oil
¼ tsp black mustard seeds
¼ tsp hing, optional

Method

  1. Add the pumpkin, dal, turmeric powder, salt and 4 cups water to a sauce pan and cook on low heat, covered, until the dal is soft and the pumpkin is very soft.
  2. Add the ground paste to the dal and stir well. If the mixture is too thick, add a bit more water but not too much. I usually wash the blender jar and add that water in which should be sufficient. Throw in the curry leaves. Cook the kootu for about 3 mins. Remove from heat.
  3. Heat oil for tempering in a skillet. Add the mustard seeds. When they pop, add the hing, if using. Add this to the prepared kootu. Adjust salt if required
  4. Serve with steamed white rice and any dry vegetable curry
  5. A variation of this kootu is to use channa dal instead of moong dal and green chillies instead of red chilli powder. Check out this Chow Chow Kootu, for instance.

 

Pumpkin and Spinach Curry Recipe

If you read my previous post on my homemade curry powder recipe, you are already anticipating this post! This is a pumpkin and spinach curry recipe using my home made curry powder. The curry powder takes just 12 minutes to make and there is nothing like freshly roasted and ground spices in your curry!

The curry powder is a really simple recipe using just coriander, cumin, fennel seeds, dried chili and turmeric. But heres a great trick to get two layers of flavor from this simple curry powder – add most the curry powder to the pumpkin and cook it till the pumpkin is done – this will give the spices a mellow, rounded flavor. Then, add a little more curry powder right at the end of cooking; this will add another layer of fresh spice taste.

Any yellow flesh winter squash will work with this recipe. Today I’ve used pie pumpkin. But I often make this recipe with butternut squash, which my husband and I both love.  You can also use potato or sweet potato, or mixed vegetables.

Making this easy vegan curry during the holidays? Sprinkle some dried cranberries over the curry when its done for added sweetness and a festive look.

How to to peel a winter squash like butternut, kabocha or a pumpkin

  1. Using a sharp chef’s knife, cut the squash or pumpkin in half.
  2. Then using a spoon, scoop out the seeds and thready bits from the cavity.
  3. Lay the squash or pumpkin cut side down. Using one hand to hold it down and stabilize it, take a sharp, preferably serrated knife, and carefully slice off the skin.
  4. Then cube the squash.

Pumpkin  and Spinach Curry Recipe

Serves about 4

Ingredients
2 tablespoons vegetable or canola oil
¼ teaspoon black mustard seeds, optional
¼ teaspoon Cumin seeds
6 Curry leaves, optional
1 medium onion, diced
4 cloves garlic, minced
1 recipe homemade curry powder (5 tablespoons), see this post for recipe
4 cups peeled and cubed (1 ½ inch cubes) pie pumpkin or butternut squash or kabocha squash. See post above on how to peel squash.
2 cups water
1 cup coconut milk (about half a 14oz can)
3 cups tightly packed baby spinach

Method

  1. Heat oil in a large saucepan and add mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir till fragrant, about 30 seconds.
  2. Add onions and cook till they are light brown
  3. Then throw in the garlic and cook for 30 seconds or till fragrant.
  4. Sprinkle 4 tablespoons of curry powder, stir, then add the peeled, cubed squash or pumpkin and salt.
  5. Pour in 2 cups of water and bring to a boil. Then reduce heat to a lively simmer, cover the pot and let the squash or pumpkin cook till it is fork tender, about 20 minutes.  If the water is drying up before the pumpkin is done, add more water, half cup at a time. If there is too much water in the pot, boil it uncovered, till there is only about 3/4 cup water remaining.
  6. When the squash/pumpkin is cooked, add the coconut milk and remaining 1 tablespoon of curry powder. Stir and bring back to a boil.
  7. When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minute.
  8. Optional – for added sweetness, garnish the curry with some dried cranberries, or stir in up to one teaspoon of sugar.
  9. Serve hot with rice, roti, bread or quinoa.

 

Drunken Pumpkin Chili Cooked in Oregon Beer

If you know how to open a few cans, you can make this vegetarian drunken pumpkin chili recipe. Its that easy! I kept this recipe seasonal by using some pumpkin. You could easily leave out the pumpkin part of the recipe, and still have a very yummy chili.

In the summerI use zucchini in this recipe instead of the pumpkin. But no matter what season you make this chili, make sure to use a beer you actually like. Dont use a beer that is too bitter, it will make your entire chili bitter. As a tribute to Oregon’s amazing local beers, I used a beer from here. But any pale lager or medium bodied beer will work. Serve the same beer with your meal.

This is a great recipe to make ahead or to feed a crowd. The recipe is also very forgiving, you can adjust the seasonings as you like, leave out the pumpkin, use different beans, cook it too long, too less..it will still taste good! Meat lovers will like this dish too.

Drunken Pumpkin Chili Recipe

Serves about 6

Ingredients
one 1.5 lb pie pumpkin or sugar pumpkin
2 tablespoon olive oil
1 large onion, diced
1 large carrot, cut into matchsticks
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
one 15 oz can kidney beans, drained
one 15 oz can pinto beans, drained
half a 15 oz can sweet corn, drained
two 14 oz cans of diced tomato
1 tablespoon tomato paste
one 12 oz can of beer (pale or medium lager)
2 cups meatless crumbles like Yves ground round or Morningstar crumbles
1 cup shredded pepper jack cheese

Method
Pre heat oven to 375f

Using a sharp knife, cut the pumpkin in half. Using a spoon, scoop out the seeds and membrane. Place the pumpkin halves on a cookie sheet lined with parchment paper, cut side down. Bake in a 375f oven for 15 minutes or just until the pumpkin is soft enough to peel the skin away. 

When the pumpkin is done, remove from oven. Wait for it to cool enough to handle it. Peel the skin, and discard. Also discard the stem end of the pumpkin. Cut the pumpkin into 1 inch cubes. You should have about 3 cups of cubed pumpkin.

In a large pot, heat the oil and add the diced onion. Cook on medium heat till the onion is soft. Then add the carrots, paprika, chili powder, and cumin. Stir for about 30 seconds.

Add the kidney beans, pinto beans, sweet corn, and tomatoes, tomato paste, beer, the baked and peeled pumpkin, and salt to the pot. Bring to a boil, while stirring. When the chili boils, reduce the heat and simmer for 15 minutes or till the pumpkin is soft.

If the chili gets too thick, add 1-2 cups water.

When the pumpkin is soft, stir in the meatless crumbles and cook just untill the crumbles are heated through. If using frozen crumbles, make sure they get completely heated.

Taste and adjust for salt. At this point if you like, you can add 1 tablespoon of sugar to the chili for some sweetness or 2 tablespoons lime juice for some tang. Both are optional.

Serve drunken pumpkin chili with sprinkled cheese on top and tortilla chips or brown rice.

Afghan Sweet and Savory Pumpkin or Butternut Squash (Borani Kadoo) & A Giveaway!

This giveaway is closed. Random.org  has picked a random winner!

Winner is comment #98 Shriya!

Please email me your mailing address! veggiebelly@gmail.com

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The wonderful ladies behind the amazing Afghan food blog, www.afghancooking.net, say this dish is “America’s favorite Afghan dish”. And Mousa Amiri of Bamiyan Restaurant says this is “one of the most requested” dishes at his restaurant. I can see why. This sweet and spicy pumpkin or butternut squash dish is simple to make, and the flavors are incredible.

This wonderful sweet and savory braised pumpkin or butternut squash recipe is spelled many ways – borani kadoo, borani kadu, brony kadoo, brony kadu, bouranee kadu, bouranee kado, or halwaiy kadu. Whatever you call it, this vegan, vegetarian recipe served with naan makes a great fall or winter time main dish.

Kadu or Kadoo means pumpkin. But because pumpkin is so seasonal, you can use butternut squash instead, which is what I did today.

And now for a giveaway I know you are going to love. You can win Mousa Amiri’s Classic Afghan Cookbook! See details below..

Win a Copy of Mousa Amiri’s Classic Afghan Cookbook!

Mousa Amiri of Bamiyan Afghan restaurant is giving away a copy of  his book  ’Classic Afghan Cookbook’ to one lucky Veggie Belly reader! The recipes in this book are easy, simple, and just yummy!

- To enter the giveaway, just leave a comment below (make sure you enter your email address so I can contact you if you win)

- Last day to enter is March 1st 2011

- A random winner will be picked and announced on March 2nd 2011

- The book will ship to anywhere in the world. Thankyou, Mousa!

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Afghan Sweet and Savory Braised Pumpkin (Bouranee Kadu or Borani Kadoo) Recipe

adapted from Katie Sullivan Morford’s Borani Kadoo recipe in the San Francisco Chronicle
serves 2-3
One 1 pound butternut squash or pie pumpkin
1 medium yellow onion
4 tablespoons vegetable oil
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon chili powder or according to taste
1/2 tablespoon tomato paste or 1/2 cup tomato puree
1 cup water
3 tablespoons sugar
salt
Dried or fresh mint for garnish
Peel the squash or pumpkin. Using a spoon, scoop out the inner membrane and seeds. Cut into 1 inch cubes and set aside.

Peel and place the onion in a food processor and puree.

Heat oil in a medium heavy bottom pan or wok. Carefully add the onion puree and cook on medium-low heat untill it is golden, about 10 minutes. Then add ginger, garlic, turmeric, coriander powder, and chili powder and stir for 1 minute or untill fragrant.

Now add tomato paste or puree, water, sugar and salt, bring to a boil, while stirring.

Add the chopped butternut squash or pumpkin pieces. Reduce heat and simmer uncovered till the squash is cooked, but still holding its shape, about 20 minutes. Add more water while cooking, if needed.

Garnish with mint and serve with garlic yogurt (vegans can use cashew cream instead) and naan.

Garlic Yogurt

1/2 cup plain yogurt
1 clove galic minced
Salt

Whisk everything together.

Curried Pumpkin Cashew Soup with Cilantro Gremolata

pumpkin-cashew-soup1

We spent the evening by the fireplace, cozying up, watching the rain, and listening to old songs. Dinner was by the fire place too - a silky pumpkin and cashew soup, scented with fennel and coriander and finished with a little fresh orange juice. This was a filling, warming, comforting meal; perfect for a dreary fall day.  

cilantro-gremolata

The soup is topped with a gremolata. Now traditional Italian gremolata has parsley, garlic and lemon zest – all minced and mixed together. I changed it up a little to match the soup. The soup has curry flavors, ginger and a touch of orange juice in it. To complement the soup, my gremolata has cilantro, ginger and orange zest. Just put a spoon of gremolata on top of the soup before serving. It really perks up the flavors.

A note on what pumpkin to use for this soup: Pie pumpkin is the best. Pie pumpkins are smaller and rounder than carving/halloween pumpkins. You could also use butternut squash instead of pumpkin. 

 

You can easily veganize this recipe if you wish. Just cut out the milk and use more vegetable stock. The cashew nuts will ensure the soup is creamy even without the milk.

curried-pumpkin-cashew-soup

See the pepitas in the picture below? I toasted up the seeds from the pumpkin and served it as another topping for the soup. You could skip the pepitas if you wish and serve  the soup with just the gremolata and some good crusty bread for dunking.

pepitas-bread-and-pumpkin-soup

Curried Pumpkin Cashew Soup Recipe
serves about 3
1 pie pumpkin (about 2 lbs)
1/4 tsp fennel seeds
1 small onion
3/4 tbsp minced ginger
1 tsp cumin or coriander powder
1/2 tsp turmeric
1/4 tsp paprika or cayenne powder
1/2 tbsp sugar
2 cups milk
1 cup water. Use more for thinner soup.
1/2 cup cashew nuts
4 tbsp orange juice
Olive oil
Salt
French baguette or other crusty bread to serve with soup

Pre-heat oven to 400 F. Cut the pumpkin in half. Scoop out the seeds and fibers. (Discard the fibrous insides, but you could save the pumpkin seeds to toast – about 45 minutes in a 300 F oven). Sprinkle a little salt in the cavities of the pumpkin. Drizzle about 1 tsp of olive oil into the cavities. Place the cut pumpkin halves, cut side down on a baking sheet. Bake for 20 minutes or till the pumpkin flesh is soft.

While the pumpkin in roasting, roughly chop the onion and mince ginger. Heat 1 tbsp olive oil in a deep pan. Add fennel seeds. When they start sizzling, add onion and ginger. Saute on medium heat till onion is translucent. Then add cumin or coriander powder, turmeric and paprika or cayenne. Cook on medium for about 2 munites.

When the pumpkin is done, scoop the flesh using a spoon (hold the hot pumpkin with oven mitts or let it cool before handling). Discard the pumpkin skin. Place the pumpkin flesh in the pan with the onion and spices. Pour in sugar, milk, water or stock and cashews and let the soup simmer for about 3 minutes. Then pour into a blender and blend into a smooth puree. Stir in orange juice and mix well. Serve with cilantro gremolata.

Cilantro Orange Ginger Gremolata Recipe
4 tbsp cilantro finely minced
1/4 tsp minced ginger
1/2 tsp orange zest
Salt

Mince cilantro and ginger very finely. Mix minced cilantro, ginger, orange zest and salt together.

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