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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.

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