Parangikkai Paal Kootu | Tender red pumpkin cooked in milk


  • Tender red pumpkin – 4 cups (peeled & cubed)
  • Mustard – 1tsp
  • Asafoetida – ½ tsp
  • Red chillies – 2
  • Green chilly – 1
  • Curry leaves – 1 sprig
  • Sugar – 4 tbsp
  • Milk – 500 ml or 2 cups
  • Rice flour – 1 tsp
  • Salt
  • Ghee – 3 tbsp
  • Rice flour – 1 tsp


1.     In a wok, heat ghee and temper with mustard seeds, asafoetida, curry leaves, red and green chillies.

2.     Add the tender red pumpkin cubes and sauté

3.     Add salt and sugar, half the quantity of milk and 100 ml of water.

4.     Cover and cook till tender.

5.     Open the lid and pick out a cube of pumpkin. It should NOT be mushy.

6.     Check for salt and sweetness and alter accordingly.

7.     Make a slurry paste of rice flour with 2 tsp of water.

8.     Add this paste to the boiling curry.

9.     Add the remaining milk and bring to a boil.

10. If too thick, add more water per consistency of your choice.

11. Switch off the stove and garnish with a tsp of ghee and serve hot.

12. Serve with hot rice, rotis, idiyappam or aapam.

Here is the recipe video:

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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