Paal kootu is a heirloom recipe, a kootu variety with mild sweetness (stew) made with milk and specific vegetables like yellow pumpkin and snakegourd. This tastes great as a side dish with vatha kuzhambu or can be mixed with cooked rice. There are variations of making this dish, this is my grandma's way of making paal kootu.
INGREDIENTS:
- Diced yellow pumpkin - 2 cups
- Milk - 1/2 cup
- Rice flour - 1 tsp.
- Salt - 1/8 tsp.
- Sugar - 1 tablespoon ( add more if you like it too sweet)
- Hing - 1/8 tsp.
- Turmeric powder - 1/4 tsp.
- Sambar powder - 1/2 tsp.
- Green chilli - 1 slit (optional)
- Grated coconut - 1 tablespoon
- Water - as needed
To temper:
- Coconut oil or ghee - 2 tsp.
- Mustard seeds- 1/4 tsp.
- Split urad dhal - 1 tsp.
- Curry leaves - few
METHOD:
- Peel and chop parangikkai (yellow pumpkin) into chunks. Add very little water to it and add turmeric powder, sambar powder, salt, hing and slit green chillies.
- Cook until soft but not mushy.
- Dissolve rice flour in milk and add to it. Add sugar and grated coconut. Sugar can be added as required.
- Mix gently and add water to get the desired consistency. Temper with the given ingredients.
- Traditional and unique Parangikkai paal kootu is ready.
Delicious
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