Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: Suganya Hariharan
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
Blend the ingredients under grinding.
Peel the skin, discard the seeds and chop pumpkin into small pieces.
Boil ½ cup water and add the cubed pumpkin with some salt.
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.
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/