Pumpkin Paal Kootu
Servings - 2 - 3
INGREDIENTS
Milk - 300 milliliters
Rice flour - 2 teaspoons
Pumpkin - 490 grams
Salt - 1 teaspoon
Water - 150 milliliters
Sugar - 1 1/2 tablespoons
Coconut oil - 20 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 2
White lentils - 1 teaspoon
Curry leaves - 1 tablespoon
Grated coconut - 2 tablespoons
PREPARATION
- In a jug, add 300 milliliters milk, 2 teaspoons rice flour and mix it well. Keep aside.
- Take a heavy skillet, add 490 grams pumpkin, 1 teaspoon salt, 150 milliliters water and mix it well.
- Cover it with lid and cook for about 8 - 10 minutes.
- Open the lid, add 1 1/2 tablespoons sugar and mix it well.
- Then, add the milk mixture and mix it well.
- Cook for 8 - 10 minutes on medium heat or until the mixture is thickens.
- Remove it from heat.
- Take a pan, add 20 milliliters coconut oil, 1 teaspoon mustard seeds, 2 dry red chili, 1 teaspoon white lentils, 1 tablespoon curry leaves and stir well.
- Add 2 tablespoons grated coconut and mix it well.
- Cook for 2 - 3 minutes on medium heat or until it turns golden brown in color.
- Remove it from heat.
- Pour the tempering over the pumpkin paal kootu.
- Serve.
