Parangikai Kootu | Yellow Pumpkin Kootu | Arasanikai Kootu

Today I am here with Parangikai Kootu Recipe. Parangikai is nothing but Yellow Pumpkin(Manjal Poosanikai) and in my home town it is also known as Arasanikkai. This vegetable is slightly sweeter and has lot of health benefits. My mom makes Sambar, Kuzhambu, Poriyal etc., with this vegetable. I am yet to try them but prepared Kootu with manjal poosanikkai recently and my hubby loved it. The bright orange color of the vegetable made it attractive for my kids, they ate it without any complaints too. This Kootu can be served as a side dish by making it semi dry and also make it stew consistency and serve as gravy for rice. I have tried making kootu with both chana dal and moong dal and both versions were good. If planning to serve this as a side dish I would make it with chana dal and if serving as a gravy with rice then I would add moong dal. It is just my choice. You can add either one as per your preference.

Yellow Pumpkin Kootu Recipe

This is a South Indian style Stew made with Yellow Pumpkin, Moong Dal (split green gram) and Ground Coconut (Vegan).This kootu is prepared without onion or garlic.

Recipe Developed, Cooked and Clicked by : Divya Prakash
Published : January 12, 2016
Prep time : 20 mins  Cook time : 25 mins  Total time : 45 mins
Yield : 4 servings

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Ingredients :

• Yellow Pumpkin / Manjal Poosanikai : 1/2 lb
• Moong dal / Payatham Paruppu : 1/4 Cup
• Oil : 1 Tablespoon
• Mustard Seeds : 1/2 Teaspoon
• Cumin Seeds : 1/2 Teaspoon
• Dried Red Chillies : 1 or 2 no.
• Curry Leaves : 1 sprig
• Asafoetida : a pinch
• Turmeric Powder : 1/4 Teaspoon
• Ground Coconut Paste : From below
• Salt : as needed

For coconut paste :

• Grated Coconut : 1/4 Cup
• Cumin seeds : 1/2 Teaspoon
• Red Chilli or Green Chilli : 1 no.
• Ginger : 1 small piece (about 1" long)

Instructions :

1. Cut Pumpkin into cubes.
2. Pressure cook moong dal with 1/2 cup of water.
3. Take all the ingredients listed under 'for coconut paste' and grind it into a fine paste and keep it ready.
4. Heat oil in a pan, add mustard seeds and cumin seeds and when they crack, add red chilli and curry leaves and fry for a minute.
5. Then add asafoetida, chopped pumpkin cubes, required water and salt and mix well, cover and cook till the pumpkin is cooked. Take care not to over cook it as the pumpkin will loose it shape and get mashed when cooked further.
6. Then add the cooked dal, ground coconut paste, turmeric powder, check the salt, if needed adjust water and cook in low flame till the raw smell is gone and simmer till the kootu reaches the required consistency. Turn off the heat.
7. Serve it warm.

Notes :

1. Adjust amount of chillies used as per your personal taste.
2. I have used moong dal here, if you prefer you can use chana dal instead.
3. I have not used onion or garlic in the recipe, but if you prefer, you can add them for more flavor.
4. Adjust the amount of water added as per the required kootu consisteny.