Saturday, March 26, 2011

parangikai pal kootu

This is a sweet gravy made with pumpkin and milk. Best accompaniment for spicy sambar rice/vathal kuzhambu. I simply love this traditional dish. Recently when, I made this my fussy children loved it too. This was taught to me by my paternal grandfather Mahadeva Iyer who was an engineer and a sought after traction battery expert during his times,Cooking was a hobby for him.

tender sweet pumpkin ----- 2 cups(cut into small pieces)
milk of coconut ----1/2cup
jaggery ---------- 1 table spoon or equivalent
green chilli/red chilli ------2 nos
Mustard ---------- 1 teaspoon
oil for seasoning
boiled and cooled milk --- 1/2 cup
rice flour ----- 1 teaspoon ( optional) to thicken the gravy
salt to taste

Boil the sweet pumpkin till tender with little water.
add the coconut milk and jaggery till it blends well.
In a wok, season with mustard and green chilli/redchilli
add it to the gravy and season with salt
When the gravy is warm, add chilled milk to the gravy.
after the above procedure, if the gravy is dilute. make a paste of rice flour and two tablespoons of warm milk add the mixture to the gravy and heat a while till the
gravy thickens.

(below pic after addition of cold milk)

Alternate method:
1) you can make the gravy with coconut gratings and green chilli and add it instead of redchili and coconut milk.
2)vegetables like snake gourd can be used
3) jaggery can be susbstituted with equal measure of sugar.

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