How to make Pumpkin Paal Kootu -
white pumpkin cooked in creamy urad dal gravy
This recipe has featured on the show Khanakhazana.
Main Ingredients : White Pumpkin (सफेद कद्दू ), Milk (दूध)
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
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For more recipes related to Pumpkin Paal Kootu checkout Pethe Ki Sabzi. You can also find more Main Course Vegetarian recipes like Mixed Sprouts Ussal Hot Garlic Babycorn Lahori Style Aloo Susal
Pumpkin Paal Kootu Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pumpkin Paal Kootu Recipe
White Pumpkin seeded and cubed 500 grams
Milk 1 cup
Salt to taste
Curry leaves 10-12
Rice flour mixed with 2 tablespoon water 2 tablespoons
Green chilli slit 4
Sugar 2 teaspoon
Oil 4 tablespoons
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Method
Step 1
Boil the milk with half cup water in a deep non-stick pan. Mix well. Add the pumpkin, salt and curry leaves.
Step 2
Stir to mix and cook for five minutes or till the pumpkin is cooked.
Step 3
Add the rice flour, green chillies and sugar. Stir to mix. Cover and cook till it thickens.
Step 4
Heat oil in a non-stick pan. Add the mustard seeds and black gram and sauté till fragrant.
Step 5
Add the tempering to the pumpkin mixture.
Step 6
Stir to mix. Cover and cook for five to seven minutes. Serve hot.
Nutrition Info
Calories : 888 Kcal
Carbohydrates : 48.8 gm
Protein : 15.6 gm
Fat : 70 gm
Other : Zinc- 1.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
