Parankigai Kootu / பரங்கிக்காய் கூட்டு / Yellow Pumpkin curry

by - December 01, 2014


 Parankigai  Kootu / பரங்கிக்காய் கூட்டு

           Parankigai Kootu is a simple and comforting dish made out of channa dhal.. This curry taste great with rice as well with roti.. Consuming pumpkin in our daily diet will improve our vitamin A and boost our body immunity system and works as a disease preventer.   
           
           Its yellow-orange skin and flesh is packed with the carotenoids.  Pumpkin is a good source of vitamins  C, E and the B vitamins and dietary fiber.  Mineral wise, it’s rich with potassium, iron, calcium, magnesium, phosphorus, copper, manganese, sodium and zinc.

          There are various recipe we can make out of pumpkin but this curry is my grandma's recipe and very close to my heart.  Try this flavourful recipe and enjoy the  goodness of pumpkin :)

Preparation time: 10 minutes
Cooking time:  45 minutes
Serves: 3 ~ 4
Sources : Sarasyummybites

Ingredients:

150 grams / 1/2 cup pumpkin
50 grams / 1/4 cup channa dal / kadalai paruppu
50 grams / 1/3 cup of chopped onions
50 grams / 1/3 cup of chopped tomatoes
1 green chilli , sliced lengthily
1/4 tsp turmeric powder
1/4 tsp hing/ asafoetida
Chopped cilantro as needed
Salt to taste
water as needed

For Grinding:

25 grams / 1 oz chopped coconut
1/2 tsp fennel seeds

For Seasoning: 

1 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
1 red chillli, broken in to two or to taste
1~ 2 pods crushed garlic
1 sting of curry leaves

Method:

Preparation:


1.  Wash and peel the skin of pumpkin and scrap the seed portion. Chop them into bite size pieces.
2.  Wash Onion, tomato, chilli, curry leaves, cilantro and coconut. Chop the veggies as needed. Keep it aside till needed.
3. Grind Coconut with 1/2 tsp of fennel seed to thick fine paste. Add water as needed. Keep it aside till use.

Cooking:
4. In a pressure pan, add channa dal and wash it thrice.  Add chopped onions, tomatoes, green chilli, curry powder, turmeric powder and hing. Pour in required water and mix everything together.  Cover and pressure cook it for 2  whistle or till done. Turn off the heat and rest the pressure pan to drop the pressure.
5.  Open the pan, once the pressure realized from the pan.  Add chopped pumpkin pieces.  Mix and allow the mixture to cook in medium heat for 5 minutes. Add little water if needed.
6.  Add ground coconut paste and cook the mixture for another 5 ~ 10 minutes depends the consistency you like. Add salt to taste.
7. Transfer the mixture to serving bowl.  Heat skillet or kadai with 1 tbsp of oil.  Add mustard seeds, allow it to splutter. Then add remaining seasoning ingredients one by one. Stir to avoid burning.
8.  Transfer the seasoning to prepared curry. Mix and serve with hot steamed rice.


Print HERE
 Parankigai  Kootu / பரங்கிக்காய் கூட்டு / Yellow Pumpkin curry 

Preparation time: 10 minutes  
Cooking time:  45 minutes
Serves: 3 ~ 4

Ingredients:

150 grams / 1/2 cup pumpkin
50 grams / 1/4 cup channa dal / kadalai paruppu
50 grams / 1/3 cup of chopped onions
50 grams / 1/3 cup of chopped tomatoes
1 green chilli , sliced lengthily
1/4 tsp turmeric powder
1/4 tsp hing/ asafoetida
Chopped cilantro as needed
Salt to taste 
water as needed

For Grinding:

25 grams / 1 oz chopped coconut
1/2 tsp fennel seeds

For Seasoning: 

1 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
1 red chillli, broken in to two or to taste
1~ 2 pods crushed garlic
1 sting of curry leaves

Method:

Preparation:

1.  Wash and peel the skin of pumpkin and scrap the seed portion. Chop them into bite size pieces. 
2.  Wash Onion, tomato, chilli, curry leaves, cilantro and coconut. Chop the veggies as needed. Keep it aside till needed.
3. Grind Coconut with 1/2 tsp of fennel seed to thick fine paste. Add water as needed. Keep it aside till use.

Cooking:

4. In a pressure pan, add channa dal and wash it thrice.  Add chopped onions, tomatoes, green chilli, curry powder, turmeric powder and hing. Pour in required water and mix everything together.  Cover and pressure cook it for 2  whistle or till done. Turn off the heat and rest the pressure pan to drop the pressure.
5.  Open the pan, once the pressure realized from the pan.  Add chopped pumpkin pieces.  Mix and allow the mixture to cook in medium heat for 5 minutes. Add little water if needed.
6.  Add ground coconut paste and cook the mixture for another 5 ~ 10 minutes depends the consistency you like. Add salt to taste.
7. Transfer the mixture to serving bowl.  Heat skillet or kadai with 1 tbsp of oil.  Add mustard seeds, allow it to splutter. Then add remaining seasoning ingredients one by one. Stir to avoid burning.
8.  Transfer the seasoning to prepared curry. Mix and serve with hot steamed rice.



                       Copyrights       www.sarasyummybites.com
Sending this recipe to "Friendship 5 series event" started by Savitha and Geetha Achal.

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