Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
Recipe by Relish The Bite at https://www.relishthebite.com/parangikai-paal-kootu-yellow-pumpkin-milk-based-curry/