Yellow Pumpkin Paal kottu is a tasty kootu that can be prepared within 15 minutes. Without any dal, this is one quick-Kootu variety.
Last week my Son’s school took him to Pumpkin Patch and he came home with a pumpkin. Usually I buy pumpkin in pieces from Indian stores but after seeing a full size pumpkin I wanted to try out some new dish with pumpkin. Moreover my son was all exicted about him bringing something home for cooking.
He was telling me Amma they told me to take any pumpkin but I couldnt lift big pumpkin so brought this smaller size🤣His biggest concern was if it is enough for the family😍
Whenever I buy parangikai from Indian stores I will mostly end up doing Parangikai Kuzhambu. As always I thought I will end up doing that but I happened to see my friend’s pumpkin kootu. She prepared vegan version kootu. That’s when I remembered my Amma’s Yellow pumpkin Paal kootu.
Amma prepares the kootu in stove top but I opted for pressure cooker as it makes it so easy. Unlike other kootu varieties this kootu doesn’t have any dal so it won’t take much time for cooking. Most of the kootu recipes in TMF are prepared with ground coconut. For Paal kootu I have used sautéd coconut which gives a nice flavour for the kootu.
Kootu tastes good with Jeera Rasam
Checkout other kootu varieties in TMF,
Instant pot Senai Kizhangu kootu
Usually Paal kottu is slightly on the sweeter side. The pumpkin I used was not super sweet. Hence I added extra sugar – adjust the sugar according to your desire.
Checkout Video recipe for Yellow Pumpkin Paal Kootu
Lot of variations exist for Paal kootu. Some make it vegan with coconut milk instead of regular milk. Some grind coconut and add it . some others use different vegetable for Paal kootu. MIL version has milk and not coconut milk. I am sharing my Amma’s recipe. We had kootu with Onion garlic Kuzhambu
Yellow Pumpkin Paal Kootu | Parangikai Kootu
Print Pin RateIngredients
- 3 + 1/3 cup Yellow pumpkin
- 1 cup milk
- 2 tsp Rice flour
- Water - 1/4 cup
- Sugar - 1 tbsp
- Salt - as needed
- Hing - generous pinch
- To temper:
- Coconut oil - 1/2 thsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
- cumin seed - 1 tsp
- curry leaves - few
- Coconut - 2 tbsp
Instructions
- In a pressure cooker add yellow pumpkin, salt, sugar and water. Pressure cook for one whistle and natural release
- 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
- Add coconut and sauté it in low flame for a minue; switch off
- After the pressure subsides add rice flour and milk; let it boil for 2 minutes in medium flame
- Add tempering to the kootu and hing; switch off
Video
Notes
- Pumpkin I used was firm so I pressure cooked the pumpkins. If you are using soft ripe pumpkin you can cook in stove top instead of cooker
- i have sautéd and used coconut instead coconut, Chilli and cumin can also be grounded and added to the kootu
- I like soft pumpkin texture for the kootu if you prefer firm cooked veggie you can release the pressure manually
- Kootu can also be cooked instant pot. Cook for 2 minutes and release pressure manually
- Coconut milk can ge used for vegan version
- kootu can also be prepared without milk
Ingredients:
Yellow pumpkin – 3 cups + 1/2 cup
Milk – 1 cup
Rice flour – 2 tsp
Water – 1/4 cup
Sugar – 1 tbsp
Salt – as needed
Hing – generous pinch
To temper:
Coconut oil – 1/2 thsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
cumin seed – 1 tsp
red chilli – 3
curry leaves – few
Coconut – 2 tbsp
How to make pumpkin Paal kootu with step by step pictures:
- In a pressure cooker add yellow pumpkin, salt, sugar and water. Pressure cook for one whistle and natural release
- 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
- Add coconut and sauté it in low flame for a minue; switch off
- After the pressure subsides add rice flour and milk; let it boil for 2 minutes in medium flame
- Add tempering to the kootu and hing; switch off
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