Paal Kootu is a traditional stew made using milk, coconut paste and a vegetable (preferably Yellow Pumpkin, Ridge Gourd or Snake Gourd). Normally most of the stew varieties are little spicy, but Pudalangai Paal Kootu(Bottlegourd Milk Stew) is a combination of mild spice and sweet taste. Paal Kootu can be made using any vegetable but it's common to make this with tender Ridge Gourd or snake gourd.
Usually for any Kootu Variety, we use to grind coconut, red chili and cumin seeds and add it to the stew. Here the main unique difference is adding milk. Adding milk adds a mild sweetness but it will not be over sweet. It makes the kootu more richer like adding milk to kurma or other gravies. Try this Paal kootu with Ridge Gourd / Snake Gourd / Yellow Pumpkin or Chow Chow and serve with hot Rasam!
You can also try:
- White Pumpkin Kootu
- Radish Peanut Kootu
- Drumstick Leaves Stew
- Vazhaithandu (Plantain Stem) Mor Kootu
- Thani Kootu Recipe
Recipe Card for Paal Kootu | Pudalangai Paal Kootu Recipe:
Paal Kootu | Pudalankai Paal Kootu Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Pressure Cooker
Servings: 4 people
Calories: 104kcal
Paal Kootu is a stew made with a vegetable along with milk and coconut paste. Usually yellow pumpkin (Parangikai) is used to make the Paal Kootu. But we can also use Snakegourd (Pudalangkai) to make this kootu. It tastes good when served with vethakozhumbu or any Rasam.
Print Recipe
Ingredients
- 500 grams Snakegourd / Pudalangai (or) Yellow Pumpkin
- ¼ cup Milk 1 cup = 250 ml
- 1 cup Grated Coconut
- 1 teaspoon Jeera
- 1 tablespoon Rice Flour
- 2 nos Red Chili
- 1.5 teaspoon Salt adjust to your taste
For Tempering
- 2 teaspoon Cooking Oil
- 1 teaspoon Mustard seeds
- 1 tablespoon Split Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
- few Curry leaves
Instructions
Preparation
- Wash the Snakegourd (Pudalangai) and chop it into small pieces.
- Add turmeric powder and salt to the Snakegourd. Cook the Snakegourd in the pressure cooke and allow it for two whistles. Two whistles are good enough to cooke the Snakegourd until tender but firm.
Grinding Process
- Take Grated Coconut, Cumin Seeds and red chili in a mixer jar. Grind everything to a smooth paste.
Milk Mixture
- Take milk in a bowl. Add rice flour to the milk and stir well with a whisk so that there are no lumps.
- To that milk, now add the coconut-spice paste and give a good mix.
Finishing Kootu
- Now, Add the cooked snakegourd to the pan. Add the necessary salt and give a mix.
- Then add the milk+Coconut+Spice paste to the vegetable. If needed, Adjust the consistency by adding water
- Once the kootu starts to boil, switch off the flame.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal becomes light brown. Next, add hing and curry leaves. Give a mix.
- Add this tempering to the Paal Kootu. Now the delicious Pudalangai Paal kootu is ready!
Video
Notes
- Instead of Snake Gourd, we can use Ridge Gourd also
Nutritional Info
Nutrition Facts
Paal Kootu | Pudalankai Paal Kootu Recipe
Amount Per Serving (0.75 cup)
Calories 104
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Monounsaturated Fat 1g
Sodium 25mg1%
Potassium 90mg3%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
PREPARATION
-
Wash the Snakegourd (Pudalangai) and chop it into small pieces. Add turmeric powder and salt to the Snakegourd. Cook the Snakegourd in the pressure cooke and allow it for two whistles. Two whistles are good enough to cooke the Snakegourd until tender but firm.
GRINDING PROCESS
-
Take Grated Coconut, Cumin Seeds and red chili in a mixer jar. Grind everything to a smooth paste.
MILK MIXTURE
-
Take milk in a bowl. Add rice flour to the milk and stir well with a whisk so that there are no lumps.
-
To that milk, now add the coconut-spice paste and give a good mix.
FINISHING KOOTU
-
Now, Add the cooked snakegourd to the pan. Adjust salt if needed and give a mix. Then add the milk+Coconut+Spice paste to the vegetable. If needed, Adjust the consistency by adding water
-
- Once the kootu starts to boil, add jaggery and switch off the flame.
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till the dal becomes light brown. Next, add hing and curry leaves. Give a mix.
-
Add this tempering to the Paal Kootu.
-
Now the delicious Pudalangai Paal kootu is ready!
