Yellow Pumpkin Paal Kootu | Parangikai Kootu
Prep time
Cook time
Total time
Recipe type: Kootu
Cuisine: Indian
  • Rice flour - 2 tsp
  • Water - ¼ cup
  • Sugar - 1 tbsp
  • Salt - as needed
  • Hing - generous pinch
  • To temper:
  • Coconut oil - ½ thsp
  • Mustard seeds - ½ tsp
  • Urad dal - 1 tsp
  • cumin seed - 1 tsp
  • curry leaves - few
  • Coconut - 2 tbsp
  1. In a pressure cooker add yellow pumpkin, salt, sugar and water. Pressure cook for one whistle and natural release
  2. In a pan add coconut oil, when the oil is hot add mustard seeds, urad dal, cumin seed, red Chilli and Curry leaves; let it splutter
  3. Add coconut and sauté it in low flame for a minue; switch off
  4. After the pressure subsides add rice flour and milk; let it boil for 2 minutes in medium flame
  5. Add tempering to the kootu and hing; switch off
1. Pumpkin I used was firm so I pressure cooked the pumpkins. If you are using soft pumpkin you can cook in stove top instead of cooker
2.i have sautéd and used coconut instead coconut, Chilli and cumin can also be grounded and added to the kootu
3. I like soft pumpkin texture for the kootu if you prefer firm cooked veggie you can release the pressure manually
4 Kootu can also be cooked instant pot. Cook for 2 minutes and release pressure manually
5. Coconut milk can ge used for vegan version
6. Kootu can also be prepared without milk
Recipe by Traditionally Modern Food at