Parangikai Kootu
- 55 min
- mild
- Serves 4
Parangikai kootu, a Tamil Nadu side of yellow pumpkin and moong dal in a coconut, cumin and green chilli paste. Mild, vegetarian, serves 4, about 55 minutes.
You’ll need: Pressure Cooker
Good for: Tamil New Year, Onam
Ingredients
Moong Dal, For Rinsing100 grams
Water, For Cooking400 ml
Yellow Pumpkin, Cubes500 grams
Turmeric Powder1 grams
Salt¾ tsp
Coconut, Grated25 grams
Cumin1 tsp
Green Chilli, Slit5 grams
Oil2 tsp
Mustard Seeds½ tsp
Urad Dal (split)1 tsp
Curry leaves1 grams
Dry Red Chilli1 grams
Asafoetida0.3 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 176kcal | 704kcal |
| Protein | 8.1g | 32g |
| Carbohydrate | 25g | 102g |
| Fat | 5.5g | 22g |
| Fibre | 5.7g | 23g |
| Sugar | 4g | 16g |
Method
Rinse the moong dal. Peel the pumpkin, remove the seeds and cut it into small cubes. Grate the coconut, slit the green chilli and break the dry red chilli.
Add the rinsed moong dal and 250 ml water to a small pressure cooker. Pressure cook on medium flame for 2 whistles. Let the pressure release naturally for 8 to 10 minutes, until the pin drops; the dal should be soft but still hold its shape.
Add the pumpkin, turmeric, 3/4 tsp salt and 150 ml water to a kadai. Cover and cook on medium flame for 8 to 10 minutes, until the pumpkin is soft but not mashed.
Grind the grated coconut, cumin and green chilli with 30 ml water to a coarse paste. Stop when the ingredients are crushed but not completely smooth.
Add the pressure-cooked dal and coconut paste to the pumpkin. Add the remaining 1/4 tsp salt and mix gently. Cook on low flame for 4 to 5 minutes, until the raw coconut smell goes and the kootu becomes thick.
Heat the oil in a small kadai on medium flame for 30 seconds, until hot. Add the mustard seeds and fry for 30 seconds, until they splutter. Add the urad dal, curry leaves, dry red chilli and asafoetida, and fry for 1 to 2 minutes until the urad dal is light golden; pour the tempering over the kootu and mix.
Before you start
- How long does Parangikai Kootu take?
- 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
- How many people does Parangikai Kootu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Parangikai Kootu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Parangikai Kootu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Parangikai Kootu?
- 100 grams Moong Dal, 500 grams Yellow Pumpkin, 1 grams Turmeric Powder, 25 grams Coconut, 5 grams Green Chilli, 1 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Parangikai Kootu?
- Yes, this one is cooked under pressure.
- How many calories are in Parangikai Kootu?
- About 176 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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