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Wednesday, July 29, 2020

PARANGIKKAI PAAL KOOTU / YELLOW PUMPKIN PAAL KOOTU

Parangikkai paal kootu recipe, paal kootu recipe, Yellow pumpkin paal kootu recipe

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.

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