White pumpkin cooked in a spiced yoghurt gravy. What's unique about this is the tempering / தாளிப்பு . Pairs incredibly well with sambar saadam / bisi bele bath & adais. Here is the recipe (text below in english).

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Ingredients:
* White pumpkin - 500 gms (peeled and cut in cubes)
* Yoghurt - 250 ml
* Salt

Grind to a paste:
* Fresh coconut - 4 tbsp
* Green chillies - 3 nos

Tempering:
* Coconut oil / regular oil - 2 tsp
* Carom seeds or ajwain - 1 tsp
* Curry leaves - 1 sprig

Method:
* In a wok, boil white pumpkin along with salt and a tbsp of curd. Cover and cook till translucent.
* Grind ingredients mentioned under 'grind to a paste' to a fine paste
* Once the pumpkin is cooked, add the paste and mix well.
* Once the raw smell fades, add the yoghurt and mix well. Check for salt.
* In a separate wok, heat coconut oil and temper with ingredients mentioned under tempering and pour over the kootu.
* Serve hot with rice/ sambar saadam / bisi bele bath & adais.

Note:
Tender banana stem or fresh greens can be used instead of white pumpkin. Same process can be followed. If you do not like the flavour of carom / ajwain - temper with mustard seeds.

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