Parangikai Paal Kootu | Yellow Pumpkin kootu
Paal kootu | Yellow Pumpkin Paal kottu step-by-step pictures and video recipe. Check out the pumpkin kootu, and if you like the video pls SUBSCRIBE to my channel
Paal kootu | Yellow Pumpkin Paal kottu | பரங்கிக்காய் பால் கூட்டு is a tasty kootu that can be prepared within 15 minutes. Without any dal, this is one quick Kootu variety.
Can Parangikai Paal Kootu be made without dal?
Yes. This version is made without dal and relies on soft‑boiled pumpkin for the body. The coconut–green chilli paste adds thickness and flavor, making dal completely optional.
Why do we boil the pumpkin separately?
Boiling the pumpkin first ensures it becomes soft and creamy, blending naturally into the kootu. It also prevents overcooking when milk is added later.
What does the coconut and green chilli paste do in this kootu?
The coconut–green chilli paste gives the kootu a mild spice, natural sweetness, and a smooth, rich texture. It replaces the need for dal or any heavy masala.
When should milk be added to paal kootu?
Milk should always be added at the end on low heat. This prevents curdling and keeps the kootu creamy and white.
Why is coconut oil used for tempering?
Coconut oil enhances the traditional Tamil flavor profile and pairs beautifully with pumpkin and coconut. It gives the kootu a fresh, aromatic finish.
What tempering works best for this version?
Mustard seeds, urad dal, curry leaves, and a pinch of asafoetida in coconut oil add the perfect aroma and balance to the mild pumpkin base.
Can I add more vegetables to this paal kootu?
This recipe is traditionally made with only yellow pumpkin. Adding other vegetables may change the flavor, but ash gourd or chow chow can be used if needed.
Why is this pumpkin paal kootu naturally sweet?
Yellow pumpkin has a gentle sweetness that becomes more pronounced when boiled. The milk and coconut paste enhance this natural flavor.
Does this kootu pair well with spicy gravies?
Absolutely. Its mild, creamy taste makes it the perfect side dish for spicy rasam, vatha kuzhambu, kara kuzhambu, or even podi rice.
How long can I store this no‑dal paal kootu?
Since it contains milk, it’s best consumed within 24 hours. Reheat gently on low flame to avoid splitting.
Can I add sugar if the pumpkin is not sweet?
Yes. If the yellow pumpkin isn’t naturally sweet, adding a small amount of sugar helps balance the flavors and brings out the mild sweetness typical of paal kootu.
Kootu tastes good with Jeera Rasam
Kootu recipe collection in TMF
Ingredients:
375 g Yellow pumpkin
1/2 cup Milk
Water
Salt – as needed
To temper
1 tbsp Coconut oil
1/2 tsp Mustard seeds
1 tsp Urad dal
red chilli
curry leaves – few
to grind
1/4 cup coconut
2 green chillies
water
1/4 tsp rice flour
How to make pumpkin Paal kootu with step-by-step pictures:
- First, cook the pumpkin in water and salt till the turn soft
- Grind coconut with rice flour, green chilli, and water
- Add the ground mixture and water; boil
- Furthermore, add milk and bring to a frothy boil
- temper mustard seeds, urad dal, and red chilli
- Add curry leaves and transfer
Ingredients
- 375 g Yellow pumpkin
- 1/2 cup Milk
- Water
- Salt - as needed
TO TEMPER
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal
- red chilli
- curry leaves - few
TO GRIND
- 1/4 cup coconut
- 2 green chillies
- water
- 1/4 tsp rice flour
Instructions
- First, cook the pumpkin in water and salt till the turn soft
- Grind coconut with rice flour, green chilli, and water
- Add the ground mixture and water; boil
- Furthermore, add milk and bring to a frothy boil
- temper mustard seeds, urad dal, and red chilli
- Add curry leaves and transfer
Video