Poosanikai (Ash Pumpkin) Tofu Mor-kootu by Laliskitchen

Poosanikai Tofu kootu is a tasty protein rich side dish

Ingredients:

4 cups cubed Ash Pumpkin (skin & center pith removed)

1/2 teaspoon turmeric powder

1 1/2 teaspoon Salt (adjust to taste)

1 pocket (12.3 oz) silken style firm tofu

1/4 cup shredded coconut 

2 small green chilies or 1 big one

2 1/2 tablespoon lemon juice (adjust to taste)

1 teaspoon cumin seed

1 tablespoon cornstarch

1 tablespoon chopped cilantro

1 1/2 teaspoon oil

1 teaspoon mustard seeds

Method:

In a 3 quart saucepan add the cubed pumpkins, salt, turmeric powder with 1/4 cup of water and cook in medium heat until pumpkins are crisp tender (about 7 to 8 minutes).

Meanwhile in a blender container combine the green chilies, cumin seeds, coconut, lemon juice and tofu (add little water only if needed), and blend until smooth. 

Add the blended tofu mixture to the cooked pumpkins. Stir gently and throughly.

Put 1/3 cup of water and the cornstarch into the blender container, mix well and pour into the kootu. 

Heat the kootu (keeping the heat to medium low), stirring constantly, until it just begins to bubble. 

Remove from heat and garnish with chopped cilantro and popped mustard seeds.

Tips:

To pop the mustard seeds, heat the oil in a small pan (test the heat by adding one mustard seed to the oil; if seed cracks right away oil is ready) and add the mustard seeds and pop. Remove from heat and use the popped mustard seeds for garnishing. Do not over boil the kootu after adding the tofu mixture. Just heat it briefly. 

Suggestion:

This kootu can be served with steamed rice or as a side dish for chapati or paratha. Will serve 5 to 6.