Watermelon And Chickpeas Kootu Recipe

Cooking Directions

• STEP 1.Start by soaking the chickpeas overnight or for at least 6 hours. Drain and rinse them before cooking.
• STEP 2.In a pressure cooker, add the soaked chickpeas, water, turmeric powder, and salt. Cook for about 15-20 minutes or until the chickpeas are tender.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add chopped tomatoes, ginger-garlic paste, and cook until the tomatoes are soft and mushy.
• STEP 5.Now, add the cooked chickpeas along with the watermelon cubes. Mix well and let it simmer for 5-7 minutes.
• STEP 6.Add coconut milk, red chili powder, coriander powder, and salt. Stir well and cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to soak the chickpeas overnight or for at least 6 hours to ensure they cook evenly and become tender.
• You can adjust the spice level by adding more or less red chili powder according to your preference.
• If you prefer a thicker consistency, you can mash some of the watermelon cubes while cooking.
• For a creamier texture, you can add a tablespoon of yogurt or coconut cream to the kootu.

Storage and Serving

• Leftover watermelon and chickpeas kootu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kootu in a pan or microwave before serving.
• Serve the kootu hot with steamed rice or roti for a complete meal.
• You can also enjoy it as a side dish with dosa or idli.