'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...
'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/2018/03/parangikkai-paal-kootu-yellow-pumpkin.html
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 by Masterchefmom
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 :
Your delicious Parangikkai Paal Kootu is now ready to be served!
Do try and share your feedback with me.
Happy Cooking!
With love,
Masterchefmom