Скачать или смотреть Parangikkai Paal Kootu | Yellow Pumpkin Milk Curry

'Paal' means ‘Milk’ in Tamil Language. ‘Kootu’ means ’Together’. The Parangikkai Paal Kootu is a traditional recipe that is made using milk and yellow pumpkin. The light sweetness of the pumpkin makes it the most ideal vegetable  for this curry. I have earlier shared my mother's  'paal kootu ', where she uses baby pumpkin and also uses coconut in the spice mixture. Then, I have shared my version of the Paal Kootu without coconut. https://masterchefmom.blogspot.com/20...

Today, I am sharing my Mother -in-law’s version of the kootu. She makes it using jaggery and it is so delicious. It is the season for yellow pumpkin recipes and I am so thrilled to share this simple yet tasty and traditional recipe with all of you. I have grown up watching my grandfather and my father relishing the paal kootu. If you are a person who likes the spicy-sweet combination, then this dish is for you.

This paal kootu tastes best along with a spicy gravy. My grandmother would make serve it as a side dish to Vathal Kuzhambu or Mendhi/Vendaya Kuzhambu.

This recipe can be made within minutes. If you are vegan, you can substitute dairy with coconut milk , oat milk, cashew milk, soy milk or almond milk. We all know the numerous health benefits of yellow pumpkin , especially to our skin and this recipe is a great way to incorporate it in our weekly diet.

Parangikkai Paal Kootu :

Recipe Courtesy: Prema Pattabiraman

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

250 gm yellow pumpkin ( peeled and cubed)
1/8 tsp turmeric powder
1/2 cups milk  
1-2 teaspoon jaggery ( adjust according to taste)
1/2 teaspoon salt

To Grind:

1 teaspoon rice flour 
1/4 cup fresh coconut
1 green chilli ( add more depending upon your spice requirement)
1/4 cup water

To temper :

1-2 teaspoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
1-2 dry red chillies (adjust)
1 sprig curry leaves 

Note: The green chilli I used is the very spicy variety. So, just one chilli was good enough. But do adjust the quantity depending upon the variety of chilli you are using. Also, if you gravy becomes too thick, you can add little more milk.

Pre-Work:

1.Peel the the yellow pumpkin skin and chop them into medium size cubes. They should not be too large or too small.
2.Ready the fresh coconut or frozen. If you are using fresh coconut, then break open a coconut make small cuts and remove the pieces. Then if the skin is too thick, peel them and chop them into small pieces. If you have already done it and have the chopped pieces in the freezer, bring it out and allow it to thaw. You will need just 1/4 cup of coconut.
3.Decide the type of milk you would like to use and keep it ready
4.Check if you have rice flour

Now, you are ready … let’s cook the Paal Kootu

Method :

1. To a kadai, add the cubed yellow pumpkin and add 1 cup of water.
3. Add turmeric powder, salt and allow the pumpkin to cook well. They have to be soft.
4. In the meantime, add all the ingredients given under ‘To grind’ in a mixer and grind it to a smooth paste.
5. Once the pumpkin is cooked, add the ground mixture, jaggery, milk and cook for just 3-4 minutes and switch off.
6. Temper the kootu with ingredients given under ‘To temper’ and pour it into the kootu.

Your delicious Parangikkai Paal Kootu is now ready to be served!

Do try and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom