This delicious dish is made from tender yellow pumpkin that is rich in Vitamin A. I learnt this recipe from my mother. It can be served as a main or side dish.
What you need
Tender yellow pumpkin, cubed – 1/2 kg
Salt – to taste
Turmeric powder – 1/4 tsp
Coconut, grated - 3 tbsp
Black gram, whole - 2 1/2 tbsp
Red chillies - 5
Curry leaves – 21/2 tbsp
Sugar – 21/2 tsp
Milk – 1cup
Rice flour – 1tsp
Mustard -1 tsp,
Black gram, broken - 2 tsp
Cooking oil -11/2 tsp
Cooking instructions
In an open pan, boil the cut, tender yellow pumpkin in water with salt and turmeric. In another pan fry in 1 tsp of oil, black gram, red chillies, grated coconut, a few curry leaves and make into a paste. Pour this paste into the pumpkin pan. Stir and blend well on a medium flame.
Now add sugar and milk.
When everything blends, make a paste of rice flour with little water, pour into the dish, stir well and bring to a boil for a few seconds.
Switch off the flame. For the seasoning, fry in 1/2 tsp of oil, the mustard seeds, broken black gram, and few curry leaves and pour into the dish. Parangikottai paal kootu is ready to serve.
Matheswari Venkataramani is a home maker. Music and cooking are her twin passions.
