Parangikai Paal Kootu

 Parangikai Paal Kootu 

Parangikai Paal Kootu

Parangikai Paal Kootu is a delectable traditional South Indian dish that combines the earthy flavors of pumpkin with the creamy richness of coconut and milk . 

Parangikai Paal Kootu has its roots in Tamil Nadu, a state in South India known for its vibrant culinary traditions. "Parangikai" refers to pumpkin, while "Paal" translates to milk and "Kootu" signifies a comforting, thick stew-like dish. 

To prepare Parangikai Paal Kootu, you will need tender pieces of pumpkin, a coconut, cumin seeds and green chilies paste and milk. The process involves cooking the pumpkin pieces along with salt and turmeric powder until its 3/4 done then simmering along with coconut paste and milk and then finishing with a tempering.

There are many variations for this recipe for instance you can add cooked and mashed lentils like moong dal or toor dal to this dish. Moreover you can substitute milk with coconut milk . But here I have posted my family’s version of this recipe where we don’t add lentils. 

 This Parangikai Paal Kootu not only pleases the palate but also offers numerous health benefits. Pumpkin is packed with essential vitamins, minerals, and antioxidants, promoting healthy skin, improved digestion, and immunity . Coconut  adds healthy fats to the dish, aiding in nutrient absorption and providing satiety. The combination of these wholesome ingredients makes Parangikai Paal Kootu a nourishing and well-balanced meal option.

Parangikai Paal Kootu is typically enjoyed with steamed rice, offering a hearty and satisfying meal. It can also be served alongside rotis or dosas, complementing their flavors beautifully. While the traditional recipe calls for pumpkin, you can experiment with other vegetables like bottle gourd or ash gourd for interesting variations. 

Check out how to make this delicious creamy wholesome Parangikai Paal Kootu recipe below .


Parangikai (yellow pumpkin)-500 gms skin and seeds removed ,diced to cubes 
Boiled and cooled Milk-1/2 cup
Turmeric powder-1/4 Tsp 
Rice flour -1 Tsp 
Salt to taste 
Mustard seeds-1/2 tsp 
Urad dal-1 Tsp 
Red chillies -1 no
Jaggery-1/2-1 Tsp 
Curry leaves few
Coconut oil -1 Tbsp 

Grind Together-

Grated coconut-1/2 cup
Green chillies-2 nos 
Cumin seeds -1 Tsp 

Recipe Video 


👉Remove the skin and seeds from the parangikai, cut to cubes or desired shape and wash well set aside .

👉Grind grated coconut, green chilies and cumin seeds, along with little water to a fine paste set aside.

👉In a Kadai, add yellow pumpkin or parangikai , turmeric powder, salt, little water and cook covered for 4 to 5 minutes or until the pumpkin is 90% done. Be alert as pumpkin gets cooked very quickly and make sure not to overcook it .

👉Add the ground coconut paste ,boiled and cooled milk, rice flour, jaggery. And mix every thing well and boil for 2 to 4 minutes or until desired consistency.

👉Meanwhile, in a tadka pan heat coconut oil, add mustard seeds, urad dal, red chillies, curry leaves and allow it to splutter . Add this tempering to the kootu and mix well and switch off the gas.

👉Serve hot.

Preparation Time-20 mins

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