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