Pumpkin fruit is one of the widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. This low calorie vegetable contains vitamin A and also rich source of minerals like copper, calcium, potassium and phosphorus. Pumpkin added in vathakuzhambu, sambar brings a nice aroma and flavour to the dishes. Same with stew. Pumpkin Stew(Parangikai Kootu) are very delicious and can be served as sidedish for sambar or other kuzhambu varieties. We can also mix this yummy stew with white rice and have it.
|Preparation time||10 mins|
|Cooking Time||30 mins|
|Moong dal||1/4 Cup*|
|Turmeric Powder||a pinch|
* 1 Cup Capacity = 250ml
|Mustard Seeds||1 teaspoon|
|Grated Coconut||2 tablespoon|
|Cumin Seeds||1 teaspoon|
- Chop the skin of the pumpkin and chop it into rough pieces Cook moong dhal along with pumpkin, salt and turmeric powder in pressure cooker till soft. Generally pumpkin get easily cooked on stove top itself. So we could just cook the dal alone in pressure cooker. Anyhow for stew if the vegetable gets mashed up also no issues.
- Grind all the grinding ingredients to a nice powder or paste. Heat a pan and add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and add cooked dal and pumpkin and mix well.
- Add the ground coconut powder to the cooked pumpkin and mix well. Allow the stew to boil for 5 minutes and remove from flame
- Serve this yummy Pumpkin kootu with any kuzhambu varieties or with plain rice
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