Category: Healthy Cooking, Lunch, Traditional
Cuisine: Tamilnadu
Yields: 6 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins
Yellow Pumpkin/ Parangikka is one of the sweet members of the pumpkin family. In the part of the world where I live, this pumpkin is found on anything and everything in the harvest month of October. From what we see, hear and taste, we have had pumpkin in desserts from cakes, pie, and to a pumpkin-flavored latte. However, Indian cooking never leaves any stones unturned. There are numerous ways this vegetable can be used in. I have already posted about the pumpkin chutney. This pumpkin paal kootu is what I make, whenever I buy a yellow pumpkin. The natural sweetness of yellow pumpkin, cooked with mild Indian spices and finished off with milk is definitely a great combination with any spicy curry-like vathal kulambu.
Ingredients
Adjust Servings
- To Grind
- Tempering Ingredients
Instructions
- Wash, peel and cut the yellow pumpkin to large cubes. Boil them in a covered pan with enough water covering the pumpkin cubes.
- Cook for about 3 – 4 minutes until they are half done. Meanwhile, grind coconut, green chili, jeera seeds, pearl onion along with half a teaspoon of rice flour to a smooth paste.
- Add the ground paste along with the required salt to the half-cooked pumpkin. Mix them and allow it to cook until they thicken.
- Place the stove in low flame and add milk slowly. Let it cook for a minute and switch off the stove.
- Place a frying pan and drizzle oil in it. Add the ingredients in the “to temper” section and pour on the cooked yellow pumpkin kootu.
- Serve hot with any spicy curry of your choice. We usually have it with vathal kulambu.
Notes
- You can replace green chili with red chilies too. This might result in a difference in the color of the kootu.
- Instead of making this kootu without dal, you can also add a spoon of cooked gram dal. In that case, avoid using rice flour for thickening.