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

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

Parangikai kootu

Yellow pumpkin coconut milk curry