Parangi Kai (Yellow pumpkin) Kootu


  • 1 big piece yellow pumpkin (tender pumpkin tastes good)
  • Turmeric Powder – a pinch
  • Sambar powder – 1 teaspoon
  • Coconut gratings – 1/4 cup
  • Red or Green Chilli – 1 or 2
  • Cumin (Jeeragam) – 1/2 teaspoon
  • Salt – 1 teaspoon or as per taste

For Seasoning:

  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Asafetida Powder – a pinch
  • Sambar onion chopped finely – 1 tablespoon
  • Curry Leaves – few


  1. Remove the skin and seeds from the pumpkin. Cut it into bite size pieces. Put the pieces in a vessel and add turmeric powder, sambar powder, salt and enough water to cover the vegetable. Cook on medium flame till the vegetable is soft.
  2. Grind coconut, chillies and cumin (jeeragam) to a coarse paste and add to the vegetable. Mix well and allow to boil for few seconds.
  3. Then season it with mustard, asafetida, onion and curry leaves.
  4. Serve as a side dish or mix it with hot rice and eat.


  1. its really fantastic kootu.. yummy…

  2. feels like eating the kootu, thanks for the recipe mam. is this the sweet yellow pumpkin ? And one more favour I wanted to ask you mam, I hope you won’t mind. Can you please post me the recipe for paasi payaru kuzhambu ?

    • Hi Gayathri,

      Thank you for your kind comments. Yes. It is the sweet yellow pumpkin. If you use the tender pumpkin (before riping), it tastes better. I will soon cook the Paasi payaru kuzhambu and post it.

  3. thank u so much mam.

  4. My son was asking for fruit salad and he is very picky in eating, can’t satisfy him easily. So I googled and couldn’t find any single good recipe. got frustrated and landed in your site and was just browsing the recipes and I landed on your fruit salad post . I made it today and My son liked it very much. Thanks a lot mam, looking forward to your recipe for kuzhambu, Take care.

  5. I wonder if you could put numbers and times into the recipe.
    One example is “…1 big piece yellow pumpkin …” How big would that be in terms of weight – 1 lb, 5 lbs?
    Another example is “… season it with mustard, asafetida …” What do you have in mind when you say “season” — clearly, one does not introduce all the ingredients at one point and hope to God the dish stays edible at the end of a self-determined period of time?

    • Hi ads,

      Thank you for taking time and writing your comment. In India, we get the pumpkin in pieces only. Normally one piece weigh from half pound to one pound. In Indian cooking people never weigh the vegetables and other ingredients while cooking. The measurement given in my recipes are for guidance purpose only and adding little more or less will not change the final dish. In fact we used to take all the ingredients by hand only and we call it “hand measure” and looking at the quantity of main dish, we add other spices like red chilli powder and masalas, which is called “eye measurement”. All these things are very well known to Indian people.

      Seasoning – in most of the places I have given when to add ingredients after mustand. Normal seasoning is when the oil is slightly hot, we used to add mustard and once it starts pop up we add other dhals and fry till it turn slightly brown and then asafoetida powder and finally curry leaves and chopped onion and fry for a second. This fact also known to all those cooks regularly.

      If you are new to Indian cooking, please let me know which dish you want to try. I will explain step by step.

  6. parangi kayi=raw/unripe papaya,
    sweet yellow pumpkin=kumbala kayi(in kannada), any way thanks for all recipes

  7. Hi, how do you grind the coconut and chili? I mean what kitchen tool do I use?

    Thanks so much.

    • Hi Max,

      We use Indian Mixie which has different sizes of Jar. For grinding smalla quantity like the above coconut and chilli, we use the small jar (normally it is called chutney jar). Or we can use the small electric blender also.

  8. Dr mariana

    I am an ardent fan of yours. However I experiment other Cehfs recipes that you present .My latest craze is mor kulambhu bythe lateJacob from Tamilnadu.
    Cannot find vegetable gravy recipe.
    Why do Indian cooks add coconut gratings in abundance.
    Over in Malaysia diabetes and heart attack rampant in middle age

    • Hi Dr Mariana,

      Thank you for writing. Fresh coconut / coconut milk has healing properties. Moreover, here in South India we get plenty of fresh coconut. So naturally we add it for taste and also it acts as thickening agent in dishes. Reason for diabetes and heart attack cannot be only the coconut – may be due to other things also.

  9. vijivasudevan

    Excellent work.Very helpful to freshies like us. Thanks a lot.

  10. Hi I like all your kootu recepies so much. I have created my new blog
    Please do visit and let know your suggestions.

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