Parangikai Paal Kootu

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Tender Yellow Pumpkin Kootu


Parangikai Paal Kootu is a very traditional recipe made with young/tender yellow pumpkin, milk, and sugar. This is a savory pumpkin kootu recipe but on the sweeter side and hence is a great choice with spicy vatha kuzhambu or milagu kuzhambu.

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Recipe Facts:


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Total Time

30 min

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– Tender yellow pumpkin – Milk – Water – Sugar – Desiccated coconut  – Rice flour – Water – Coconut oil  – Mustard seeds – Ullutham Paruppu – Red chilies – Curry leaves – Asafetida – Salt

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– Peel the parangikai / butternut squash/pumpkin and cut it in half. Scoop the fiber and seeds from the inside. Now chop the pumpkin into small pieces. – Place the chopped pumpkin in a pan and add water. – Bring it to a boil and let the pumpkin cook. Add salt when the pumpkin is cooked halfway through.

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Steps 1-3

– Now reduce the heat and add the milk to the pumpkin. Let it finish cooking in the milk.  – Add the rice flour slurry to the pumpkin and let it come to a boil.  – Now add the desiccated coconut and the sugar to the paal kootu. Mix well and let it simmer.

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Steps 4-6

– Meanwhile, heat a small pan with coconut oil. Add the seasoning ingredients - mustard seeds, urad dal, curry leaves, red chili, and asafoetida. – Add this seasoning to the kootu and turn off the heat. Serve the kootu warm.

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Steps 7-8


" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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