Parangikai kootu | Yellow pumpkin coconut milk curry | Manjal poosanikai thengai paal kootu


Parangikai kootu By Guna selvi


Cuisine Style: Erode, coimbatore, tirupur, south india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry, Gravy, kuzhambu | Take with : Rice, idli, dosa, pongal

Ingredients

  • Yellow pumpkin[Parangikai] - 1 cup
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For grinding

  • Dry red chilli - 1
  • Coconut – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Oil – 1 tbsp
  • Heat oil in a pan then roast ingredients. Then grind to smooth paste.

Method

  • Remove hard skin of yellow pumpkin, wash 2 to 3 times. then cut into cubes
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add curry leaves, asafetida, yellow pumpkin sauté gently.
  • Add salt and turmeric powder mix well, add water cook till 3/4th.
  • Then add freshly ground paste & water mix well, let it boil for 5 min on medium flame.
  • Once its ready off heat & serve hot with pongal, paal pongal or upma

Whole yellow pumpkin
Whole yellow pumpkin

Parangikai kootu
Parangikai kootu

Yellow pumpkin coconut milk curry
Yellow pumpkin coconut milk curry


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