Parangikai Paal Kootu is a simple, mildly sweet stew/kootu prepared with yellow pumpkin, milk and sugar. As this kootu is slightly sweet, it goes well with vathal kulambu or spicy thogayal and served with rice. Today we will learn how to make Pumpkin paal kootu following this easy recipe.
Peel the skin, discard the seeds and chop pumpkin into small pieces. Use tender pumpkin for this kootu.
Cook pumpkin with salt and just needed water until tender. (if there is excess water after cooking, you may drain it).
Then add sugar and cook until sugar dissolves. (Traditionally sugar is added to this kootu but I have added jaggery as I do not prefer to use sugar).
Mix rice flour with milk without lumps. Then add the mixture to the cooked pumpkin.
Cook on medium heat until it boils well and the consistency becomes saucy.
Heat coconut oil in a pan, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. When dal turns golden brown, add the seasoning to the kootu and mix well.
Garnish with grated coconut and serve with vathal kulambu and rice.
Note – You may use coconut milk instead regular milk or you can use half of regular milk and half of coconut milk.
Check Parangikai Kootu for chapati and rice.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!