Thursday, June 30, 2011

Parangikai (Yellow Pumpkin) Kootu










Cooking time is 15 minutes with 2 hours to soak the dhal (lentil). Serving size - 4 servings

Ingredients
  1. Yellow Pumpkin - 1/2 kg
  2. Channa dhal - 2 tablespoon (Soaked already for 2 hours)
  3. Green chillies - 2 medium
  4. Coconut scrapings - 2 tablespoon
  5. Jeera - 1 teaspoon
  6. Onion - 1 inch bit
  7. Turmeric powder - 1/2 teaspoon
  8. Salt - To taste
  9. Jaggery - 1 teaspoon (optional)
  10. Curry leaves - few pieces
  11. Urad dhal - 2 Teaspoon
  12. Mustard - 3/4 Teaspoon
  13. Oil - 1 Tablespoon
  14. Milk - 4 Tablespoon
Procedure:
  • Wash pumpkin and channa dhal.Add salt, turmeric powder and keep it in the cooker for 5 minutes
  • Grind Coconut, Jeera, Green chilli, Onion to a paste and add to the cooked vegetable
  • Allow it to boil for 3 minutes
  • Heat oil and season with mustard and urad dhal, curry leaves.
  • After removing from the fire, you can add milk (optional)
Note: The above recipe can be used for Ashgourd (white pumpkin) kootu.
For dhoodi Kootu use moong dhal instead of channa dhal (same measurement)



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