How to make Tender Pumpkin Paal Kootu -

Pumpkin cooked in rich Indian masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White Pumpkin (सफेद कद्दू ), Milk (दूध)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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For more recipes related to Tender Pumpkin Paal Kootu checkout Pethe Ki Sabzi, Pumpkin Paal Kootu. You can also find more Main Course Vegetarian recipes like Chilli Soya Chunks Turai Moong Chana-Cook Smart Kaalan Gajar Gobhi Shalgam Ka Saag

Tender Pumpkin Paal Kootu

Tender Pumpkin Paal Kootu Recipe Card

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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 : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tender Pumpkin Paal Kootu Recipe

  • White Pumpkin 500 grams

  • Milk

  • Green chillies 4

  • Milk 1 cup

  • Sugar 2 teaspoons

  • Rice flour 2 tablespoons

  • Curry leaves 10-12

  • Salt to taste

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Refined oil 4 tablespoons

Method

Step 1

Peel, deseed and cut the pumpkin into medium size fingers. Wash and slit the green chillies. Boil milk with ½-cup water.

Step 2

Add the sugar and rice flour dissolved in 2 tablespoons of water. Add slit chillies and the pumpkin and cook it till it is just done. Add salt to taste.

Step 3

Wash and add the curry leaves and simmer till it thickens well. Heat oil and temper with mustard seeds and urad dal.

Step 4

Add to the pumpkin mixture and cover immediately to trap the flavours.

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MasterChef Sanjeev Kapoor

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.