It was during my summer holidays that I first tasted this parangikkai vella kootu.We used to spend our vacation in chennai every year and from delhi used to visit my grandparents there.Grandma took special care in preparing the delicacies and what joy it gave her.It is yet another rare and authentic recipe which I haven’t seen served in any hotels.Totally homestyle it is.Parangikkai is red pumpkin and vellam is jaggery,so it is a sweet flavoured stew which is had as an accompaniment with rice and another spicy curry to meet all the tastes of our versatile tongue.It is normally made during festivities where many dishes are made and all the recipes are made for the pallete.Red pumpkin has itself sweet taste dominating and for those having a sweet tooth this one will be a true hit.Did you know the seeds of this vegetable is used for preparing sweets?I also made tamarind based gravy with this the recipe of which I will be posting soon.Red pumpkin has many health benefits such as cleaning blood vessels,eliminating health parasites etc.It has betacarotene and and is rich in anti-oxidants.I have made it to suit our taste you can adjust the spiciness with the tempering of a red chilly.Now over to this recipe with a change.
INGREDIENTS
| Red pumpkin | 200gms |
| Grated coconut | 2tsp |
| Coconut milk | 2tsp |
| Jaggery | a bit |
| Salt | to taste |
TO TEMPER
| oil | 1tsp |
| Mustard | 1tsp |
| Channa dal | 1tsp |
| Curry leaves | a sprig |
HOW TO MAKE
- Wash and cut the red pumpkin into cubes.Cook it with salt to taste and wait till they turn mushy.When done add powdered jaggery and grated coconut.
- When the whole mass is completely mixed add coconut milk.Mix and wait till the whole mixture thickens.Temper with the things given in the to temper table.
- Parangikkai vella kootu or red pumpkin sweet stew is ready.
Notes
1.You can add plain milk instead coconut milk.
2.You can make this same stew with cluster beans as well.
3.Temper with a red chilly if you like.
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