Simple and easy yellow pumpkin, parangikai also known as manjal poosanikai kootu recipe, that goes well with puli kuzhambu, vathal kuzhambu and kara kuzhambu.
I make kootu more often at home to escape from sambar, as it is the only thing Aj and Vj eats in common next to sambar. I can make sambar maximum 3 times a week, not more than that as it kind of bores me to make it every day.
Made this paragikkai kootu last time when I made mango murngakkai vatha kuzhambu. Clicked with a surprise that I have not yet posted in my blog yet.
Very simple and basic kootu, made similar to suraikai kootu. I was not sure about adding dal in this kootu, if my mom and mom in law adds or not, but I added it.
Check out my other kootu recipes.
Parangikai kootu recipe
Ingredients
- 3 cups Yellow pumpkin chopped finely
- ¼ cup Moong dal cooked
- ¼ cup Coconut grated
- ½ teaspoon Cumin seeds
- ¼ teaspoon Turmeric
- Salt – as needed
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 Red chilli
- 1 teaspoon Urad dal
- 1 Curry leaves sprig
Instructions
- Pressure cook moong dal, meanwhile chop the yellow pumpkin.
- In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise)
- Add turmeric, salt to it and let it get cooked soft.
- Grind coconut with cumin seeds.
- Stir in the ground coconut, cooked dal and mix well.
- Boil for 2 mins in medium flame.
- Temper with the items given under “To temper” in order. Mix it with kootu.
- Notes
- To chop yellow pumpkin finely, first peel off the skin with a super sharp mighty knife. Then slice it thinly. Chop these slices finely by stacking them.
- Yellow pumpkin cooks easily, so take care not to over cook and watch the water you add.
- You can prepare the same with butternut squash pumpkin.
Notes
- To chop yellow pumpkin finely, first peel off the skin with a super sharp mighty knife. Then slice it thinly. Chop these slices finely by stacking them.
- Yellow pumpkin cooks easily, so take care not to over cook and watch the water you add.
- You can prepare the same with butternut squash pumpkin.
Parangikai kootu step by step pictures:
- Pressure cook moong dal, meanwhile chop the yellow pumpkin. In a vessel, add chopped yellow pumpkin and add water to immerse the yellow pumpkin (a little less than that, to be precise). Add turmeric, salt to it and let it get cooked soft.
- Grind coconut with cumin seeds.
- Stir in the ground coconut, cooked dal and mix well.
- Boil for 2 mins in medium flame. Temper with the items given under “To temper” in order. Mix it with kootu.
Serve as accompaniment for rice along with kuzhambu. We even mix with rice and ghee to have kootu sadam.
When did u add pumpkin in mic