Parangikai Paal Kootu is a very traditional recipe made with young/tender yellow pumpkin, milk, and sugar. This is a savory pumpkin kootu recipe but on the sweeter side and hence is a great choice with spicy vatha kuzhambu or milagu kuzhambu.
I am starting the New Year with one of our very traditional family recipes, parangikai paal kootu.
Table of contents
Growing up in a village and a farm-based family, we had access to all kinds of traditional and rare vegetables. In fact, one of my favorite recipes that my patti (grandmother) used to make is this parangikai paal kootu. I love recipes that are on the sweeter side and my family is no exception.
I have saved a tender butternut squash to make this kootu and I asked my periamma (aunt) for the traditional recipe. She gave me the recipe exactly how my patti makes it. I have to thank Savithri Periamma for this recipe as it brings a lot of childhood memories.
What is Parangi kottai paal kootu?
We make this paal kootu using Parangi kottai. Parangi kottai is a term used for very tender and young yellow pumpkins. Paal means milk and this kootu is made with milk.
This week I am going to be posting a couple of recipes made with seasonal ingredients. Pumpkin is usually harvested in the fall here in the US and in India, we find pumpkins in January right around the harvest festival or Thai Pongal / Makar Sankranthi.
Our house always had a couple of parangi kottai during the season and my parents made sure to bring some back to Chennai. Nothing comes close to the flavor of just-picked tender vegetable and it tasted even better when my patti made it.
What kind of pumpkin to choose?
We don't usually find tender pumpkins in stores here. We grow butternut squash in our backyard along with other vegetables. Just before the first frost, we do a final harvest of the leftover vegetables and we usually have a couple of tender butternut squash that we pick.
This tender and not completely mature butternut squash is the perfect choice for this paal kootu. The texture of pumpkin or in this case the squash is tender and it melts in our mouth. Since they are very tender the pumpkin cooks very quickly as well.
We can make this paal kootu with regular yellow pumpkin or butternut squash as well. They might just take a little longer to cook and also the flavor might be a little different.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Parangi Kottai / tender pumpkin or butternut squash - I have explained in detail above about the kind of pumpkin to choose to make this paal kootu. I have used young/tender butternut squash to make my kootu.
- Milk - This kootu cooks entirely in regular dairy milk. I have used whole milk today. We can use milk with 2% milk fat as well. I have not made it with non-dairy milk as it will completely change the flavor. But to make it vegan we can use plain almond milk (unsweetened) or coconut milk.
- Desiccated coconut - This is completely optional. I have used just a little bit here but on second thought, I might not even use it next time.
- Sugar - Sugar is very important in this recipe. This kootu is on the sweeter side and my grandmother would use quite a bit of sugar. I have used less than what she would normally. I would recommend using white sugar for the paal kootu and not jaggery as it will change the color of the kootu and also the milk might curdle if using jaggery.
- Rice flour slurry - We will need a little rice flour mixed with water to thicken the kootu.
- Seasoning - I have seasoned the paal kootu with mustard seeds, urad dal / ullutham paruppu, curry leaves, red chilies, and asafoetida. We also need salt to taste.
- Coconut oil - I like to season any kind of kootu with coconut oil. But we can use any oil of your choice or even ghee.
Step-by-step process
Peel the parangikai / butternut squash/pumpkin and cut it in half. Scoop the fiber and seeds from the inside. Now chop the pumpkin into small pieces.
Place the chopped pumpkin in a pan and add about a cup of water (or just enough to submerge the vegetable).
Bring it to a boil and let the pumpkin cook. Add salt when the pumpkin is cooked halfway through.
Now reduce the heat and add the milk to the pumpkin. Let it finish cooking in the milk. Make sure that the pumpkin does not overcook or become mushy. It should still hold its shape.
Add the rice flour slurry to the pumpkin and let it come to a boil. You will notice that the kootu is beginning to thicken now. Adjust the consistency of the kootu adding more milk if needed.
Now add the desiccated coconut and the sugar to the paal kootu. Mix well and let it simmer for 2 to 3 minutes.
Meanwhile, heat a small pan with coconut oil. Add the seasoning ingredients - mustard seeds, urad dal, curry leaves, red chili, and asafoetida.
Add this seasoning to the kootu and turn off the heat. Serve the kootu warm.
Recipe Variations
Depending on the individual family, there are several different ways to make this parangikai paal kootu recipe. This is how my patti (grandmother) makes it and this is my family recipe.
Different vegetables - We could use other vegetables like snake gourd, lauki/bottle gourd, or regular yellow pumpkin or butternut squash to make paal kootu.
Different spices - Some recipes call for a spicy paste with fresh coconut, green chilies, and cumin seeds like in this cucumber kootu.
Expert Tips
- For the traditional flavor use tender pumpkin or butternut squash.
- The kootu has to cook in the milk. Don't use too much water to cook the pumpkin.
- Add more sugar if needed based on your taste preference. This kootu is on the sweeter side.
- Use white sugar instead of jaggery as the milk might curdle if using jaggery. Jaggery also changes the color of the kootu.
- Using coconut is absolutely optional.
Frequently asked questions
Paal kootu is a mild and slightly sweet side dish and tastes best with spicy kuzhambu. Paal kootu can also be mixed with rice and paruppu (lentil) and enjoyed with a drizzle of ghee.
Leftover kootu can be refrigerated for a day or two but is better to use it soon as it has milk in it.
I have not made this vegan as the flavor of the kootu comes from the milk. If needed, we can use almond milk or coconut milk but that will completely change the flavor of the kootu.
More kootu recipes
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Recipe
Parangikai Paal Kootu | Tender Yellow Pumpkin Kootu
Equipment
- 1 sauce pan/kadai
Ingredients
- 2 cups Tender yellow pumpkin / butternut squash chopped finely. See the ingredients notes above.
- 1 cup Milk might need more
- ¾ cup Water
- 4 teaspoon Sugar
- 1 Tablespoon Desiccated coconut optional
- 1 ½ teaspoon Rice flour
- 2 Tablespoon Water
- 2 teaspoon Coconut oil can use ghee instead
- ¾ teaspoon Mustard seeds
- 2 teaspoon Ullutham Paruppu / Urad dal
- 2 Red chilies
- few Curry leaves
- ¼ teaspoon Asafetida
- to taste Salt
Instructions
- Peel the parangikai / butternut squash/pumpkin and cut it in half. Scoop the fiber and seeds from the inside. Now chop the pumpkin into small pieces.
- Place the chopped pumpkin in a pan and add about ¾th cup of water (or just enough to submerge the vegetable).
- Bring it to a boil and let the pumpkin cook. Add salt when the pumpkin is cooked halfway through.
- Now reduce the heat and add the milk to the pumpkin. Let it finish cooking in the milk. Make sure that the pumpkin does not overcook or become mushy. It should still hold its shape.
- Add the rice flour slurry to the pumpkin and let it come to a boil. You will notice that the kootu is beginning to thicken now. Adjust the consistency of the kootu adding more milk if needed.
- Now add the desiccated coconut and the sugar to the paal kootu. Mix well and let it simmer for 2 to 3 minutes.
- Meanwhile, heat a small pan with coconut oil. Add the seasoning ingredients - mustard seeds, urad dal, curry leaves, red chili, and asafoetida.
- Add this seasoning to the kootu and turn off the heat. Serve the kootu warm.
Notes
- For the traditional flavor use tender pumpkin or butternut squash.
- The kootu has to cook in the milk. Don't use too much water to cook the pumpkin.
- Add more sugar if needed based on your taste preference. This kootu is on the sweeter side.
- Use white sugar instead of jaggery as the milk might curdle if using jaggery. jaggery also changes the color of the kootu.
- Using coconut is absolutely optional.
Usha Rao says
We add little bit of milk to curries but never tasted a curry with this much milk. I was curious how it tastes and it with butternut squash. Loved the flavors and the kootu. Thanks for sharing an authentic rustic recipe.
Srividhya Gopalakrishnan says
I wish we could get parangi kottai here... I used to make similar kootu with coconut milk and ashgourd. Great idea to use tender butternut squash for this recipe.
Jamie says
First of all, I love traditional dishes! This looks absolutely delicious! The creamy texture makes it so enticing and very tempting! I'll definitely make this at home for my family to enjoy! Thanks!
Amy Liu Dong says
I love how easy to make this soup. It is so delicious and so perfect to eat in this cold weather.
Ann says
I am very new to this recipe, but it sounds so delicious! I love trying traditional recipes like this! Thanks for the recipe share!
Priya Srinivasan says
Parangikai paal kootu looks comforting sandhya! I remember making it years back. Such a simple, traditional recipe. Hot rice with kootu, sounds bliss!!!