Parangikkai Paal Kootu | பரங்கிக்காய் பால் கூட்டு | Ammavum Naanum Episode #42 | Rakesh Raghunathan
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- Опубликовано: 7 дек 2024
- An heirloom recipe made by a slow cooking tender red pumpkin in milk and sugar. Pairs incredibly well with rice, rotis, aapam and idiyappam. Recipe text below in English.
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Ingredients:
1cup = 250 ml
Tender red pumpkin - 4 cups (peeled & cubed)
Mustard - 1tsp
Asafoetida - ½ tsp
Red chillies - 2
Green chilly - 1
Curry leaves - 1 sprig
Sugar - 4 tbsp
Milk - 500 ml or 2 cups
Rice flour - 1 tsp
Salt
Ghee - 3 tbsp
Rice flour - 1 tsp
Method
1. In a wok, heat ghee and temper with mustard seeds, asafoetida, curry leaves, red and green chillies.
2. Add the tender red pumpkin cubes and sauté
3. Add salt and sugar, half the quantity of milk and 100 ml of water.
4. Cover and cook till tender.
5. Open the lid and pick out a cube of pumpkin. It should NOT be mushy.
6. Check for salt and sweetness and alter accordingly.
7. Make a slurry paste of rice flour with 2 tsp of water.
8. Add this paste to the boiling curry.
9. Add the remaining milk and bring to a boil.
10. If too thick, add more water per the consistency of your choice.
11. Switch off the stove and garnish with a tsp of ghee and serve hot.
12. Serve with hot rice, rotis, idiyappam or aapam.
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▶ Episode #02 (Green Pulao (Karnataka Style)) - • Green Pulao (Karnataka...
▶ Episode #01 (Milk Sweet/பால் கேசரி) - • Milk Sweet | பால் கேசர...
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#paalkootu #kalyanakootu #weddingrecipes #thanjavurrecipes #recipeswithredpumpkin #parangikkai #redpumpkin #rakeshraghunathan #puliyogaretravels #dakshindiaries #sutralamsuvaikalam #ammavumnaanum #cookwithrakeshraghunathan #rakeshudan #offbeatkootu #heirloomrecipessouthindian #southindianrecipes
Now a days I am making this frequently because I cultivate pumpkin in my plot. Today also Paal kottu in my house. Thank you very much maami. I am at kumbakona m
After a long time am.seeing this recipe reminded me of my school days my grandmother used to make this
This is a typical Tanjore dish.This vlog has made me nostalgic.....my childhood days in Tanjore with amma&appa.My mom used to add urad dhal also while adding mustard seeds.Thanks for this recipe Rakesh:)
Well said
In kancheepuram the thenkalai-yaar will prepare Pinju pudalangai paalkootu on Sri Manavaala maamunigal thirunakshathiram.
அம்மாவும், மகனும் சேர்ந்து சமைப்பது ....ஆஹா அழகு!!
Very nice mami. 👍 Your son is enjoying your cooking n talking. So nice. Many younger generation don't want to even listen. You both are great.
My mother used to make this paal kootu.but at the end she will add little coconut.she prepares with coconut oil.i just love it.i used to eat this alone in a cup with spoon
Nice presentation Rakesh with amma and song
Super.. ஆஹா... ! I don't get பரங்கிக்காய் kottai here, but neenga mentioned I can use pooshanikaai too! I feel amazing aroma here!!!
Simple yet Elegant dish! The way maami immerses herself in the experience makes it crave worthy... i am drooling
Am lo
Enakku romba pudicha recepie...enga thotathilaye valarthu enga veetla seivom...such a yummy dish
I tried this the same way your mom said and it came out very well. Superb Rakesh. You should have allowed your Mom to speak about Mayavaram
Today I have prepared this pal kootu… Thank you so much for this hidden recipe. Remembering my patti and Amma.. Thank you Mami and Rakesh ❤
Tried this recipe today with kabocha squash from the farmers market. Came out really well. I used coconut milk instead of cows milk. Thanks Mami for the inspiration and great recipes as always!!!
Even my mother will do this dish. Reminded my mother and I do at home the same way your mom. Thanks for sharing. My Pranams to your mom.
I just love watching you both😍Especially your mom 🥰
Watching from Dallas, Texas and more than anything, enjoying the banter between sweet mom and son, it’s awfully cute, entertaining and informative! Need someone to interview you both to get a scoop about Rakesh and his growing years!
Very nice! My mother in law used to make delicious paalkoottu with parangi kottai. She used to garnish it with cashew nuts fried in Ghee. Takes it to another level 😀
Ultimately got the authentic recipe,tried it out ,came out very well.
I love this mom and son informal kitchen musings
God bless you. I love your mom. She is so charming.
Can you show a picture or difference between parangikai and paragi kottai??How it looks like just curious?? Can you make a video of it ?
We use to do it with jaggery and coconut milk,mami please try the same.it is very tasty
Paranoid Kota pottu again senja super aa irukum
I remember my childhood days my pati
Used to do this. Thanks as your mom said only gifted people can enjoy eating all.
Hi good to see your conversation along with yummy dishes.when we splutter mustard we add even urad dhal & while finishing time we add coconut in it.i just love this delicacy.what u said is correct we make it with jaggery only.people make with even snake gouard also.nice watching pqrangi kottai ( parangi kai ) paal kootu.god bless you both
Wow. Wonderful recipe. Nalaa Amma nalaa payan. Only recently I started watching this video of yours. I will keep watching
Very nice and simple dish and after seeing this recipe I am rushing to my kitchen to prepare this dish as I know all ingredients are there at home 😀🙏
I tried it with chappathi ! Was very nice ! My little one enjoyed it.. easy and yummy.. thank u
Love your amma piayan conversations....reminds me of conversations with my mother. Also love your recipes.
Beautiful singing mami and rakesh, wonderful recipes my amma keeps doing this. Such a great recipe. Thank you very much for sharing.
Ramaa... Epdi irukkel... Much love lovely lady ❤️ u both are giving traditional and forgotten recipes. Thanks a lot Ramaaa... 😘😘😘😘😘😘
Thanks dear!
என்ன அழகு அம்மாவும் மகனும்.
Sabaash, arumaiyoo, arumai..👌👏👍
I wish my 5yo son and me share similar bond towards food in future☺️😍
Maaami, ungal-tirundhu dhan Rakesh ku epdi oru arpudhamana voice vandhudha.... Sammaa
My mom adds vellam and thadka with red chilli. I follow that too though i dont look for kottai. And the best way to eat (as children we used to and of course even now i do) is fridge it and semi chill poga vara poga vara kaila oru spoon pottundu licking licking (aiyo amma kitta sollidaadeenga because enga amma kitta niraiya thittu vaangirukkom adhukku)
I will make it tom thanks for the forgotten receipe Lalli
Sir My favorites dish. No one do this nowadays. Really you are doing a great job 👏 👍
Hi Rakesh and Rama sister....happy to see you both singing and cooking.
Even we make this paal kuttu..but we use bottle gourd and we add sugar and elachi powder. It tastes different
Actually எங்காத்து gentsஎல்லோரும் "அசடு பால்கூட்டுன்னு " சொல்வார்கள்.
Let me try your way of cooking பறங்கிக்காய் பால் கூட்டு.
ஆனால் பிஞ்சு பறங்கிக்காய் கிடைப்பது கஷ்டம். Thanks Rakesh and Rama sister for sharing yummy recipe.
Aaahaaaa what a way to start a show awesome namaskarangal Rama aunty yipeeeee I'm grom mayavaram too my inlaws and my moms side brings back my patti s memories we used to love this will definitely make this lovely singing as always Rakesh anna ❤♥️👍👌😋😋😋😋😋🙏🙇♀️👏🤩🥰
In the US we simply grow it in the backyard. And harvest as many parangikottais as we need :) I love your videos and the conversations.
We will receive freshly harvested parangikkai from Venkatankurchi village in Ramanad District from my thatha's farm so my mom would make this often.
She would also steam big chunks of parangi kottai and put it in vella paghu. Yum
We are growing Parangikkai in our garden in Tennessee. Will certainly give it a try. Thank you Rama and Rakesh🙏
Sabitha ! What do you do in winters ?? Hola from Texas :)
Nice traditional recipe .very good one will try this
Really superb As y r showing the methods itself it's mouth watering.
When I tried all yr recipes it came out well & my people enjoyed the core
Paal kootu in its varied ways is one of the best Tambrahm dishes..my mom used to use roasted moong daal also while cooking the parangikai and also urad daal in tadka.
Rakesh we get young pumpkin at farmers market:) - I just got it and that is why I am at this recipe video.
Paraukkikai paal kutu is one of the most popular kalyana recipe. 👌👌Ur mom is very nice.
Small tender pumpkin is available in any grocery store during fall season here in the US
Yes even we can make even in snake gourd ( podalangai ) very tasty kootu even I use to make 👍👌
Awesome recipe
Will try
God bless you both
took me to my days with patti best combo for this is parupu thogayal or orange thol puli kuzhambhu -- this pumpkin outer skin is green n small in size
Excellent prepared this dish and enjoyed thank you so much
Lovely. We make podalangai paal kootu. Also papaya raw can be used.
Mami kaachina milk or kaachadha milk?
Super mom son conversation 👍
I never heard this recipe, so nice to see you both.
Thogaiyal made of tender red pumpkins too taste very good.
My native also mayavaram,
Enga Amma konjam plain coconut grind panni poduva.,with vatha k
uzhmbu Ku seriyana combination.
My thatha who was from edakuddy near mayavaram was an expert at this.reminds me of him, tnx
Both are amazing. I love your recipe.
Very simple and comforting on a rainy day.
We make this with Ridge gourd, but instead of rice flour paste for thickening, we use cashew and kusa kusa paste. As an accompaniment, a spicy puli chutney with the skin of the gourd is made.... yummmmm....
The last I saw this recipe was in the samayal book by meenakshi ammal as a child. We lost the book and I have been craving for this recipe. I even thought this recipe might be my illusion that I read something like this in that cook book.
My dad's favorite. My mother used to make it always..Very refreshing side dish
Super amma sun. love you love you love you so much. Always be happy rakesh momm.
🙏🥰
Watching from Atlanta, US . I did and came out ver well.
My mother used to make this with parangi kottai only. In Delhi we used to get lots of them
Hi, is this recipe made with baby pumpkin. Then, in UK we plant pumpkin in summer and we do get baby ones.
Parangi kottai is available in the US. When I see it again in the grocery store I will definitely try this recipe.
You both rock..lovely to see you both
Was waiting for this recipe...bcse had so many doubts...going to make it for sure ....vellai poosani curd dish panninen,,,,semma taste nu ore appreciation...it become a compulsory dish....now this parangi kottai paal curry will be another one,,,(Rama ragunathan ji...i got a blue jaguar stud from my son for that🙂🙂🙂😀)
Awesome!
Super amma
Very nice. my grandmothers recipi.:::..you can add jaggery instead sugar,and add some fine.ly grated cocanut in to it.☺
We make it with the speghatti squash in the US. It is firm and does not go kozha kozha when cooked. Also during this period we get the Halloween pumpkins. They too are firm and cook like this.
Remembering olden days my mom grand mom used to make. Even now everyone likes in my fly.
Watching from usa,parangi kottai avaible lot,infact parangi kai available in various sizes
Amma ninga miga azhaga irukinga. Teen ageil sipera irunthirupinga. Unga paiyan ucharipu miga thelivaga irikum.
!!!!!!
As you said more ghee..more taste 😋
My parents are from vazhuthur and mannargudi but moved to Chennai in their youth ! I want to do a tour of the places they lived as dad would talk about swimming in the well and huge areas to play .. also I find they adhere strictly to acharams like aunty asking you not to echai or abt surakkai ;)
Very tasty. It taste good with chow chiw
Milk you have used in this recipe is Boiled milk or unboiled milk sir.
Super paal kootu
Superb recipe mami thank you
your mother is correct, farm markets here in NJ have these baby parangikaai s, kabucha pumpkins. Especially now during the Halloween month......
அருமையான கூட்டு . அசோகா அல்வா போடுங்க
Nice introduction both are singing well. How are you dear aunty. Take care ur self property...bye...❤👍
Can sugar free be used instead of sugar?
Thank you Mami... I love ghee.. This recipe has a generous amount of it Keep sharing Rakesh
Wow! Amazing recipe. Will definitely try.
My mom used to add jaggerry instead of sugar.
Semma amma my favoriteveggies both of your awesome
Super 👌👌
You can do with ridge gourd and sorakaai
Sugar can be reduced
My favourite dish 😋 wow yummy mouth watering pal kuttu
Amma voice super
Amma pall coconut milka or cow milka
In Trichy we get this vegetable easily.This is most traditional of Kaveri delta region
Yummy 😋
I live in Chicago, US. The closest relative to parangikkai is our acorn squash. Will try to get the seeds and dry it and use it along with the tender squash.
I think tender yellow pumpkin can be used
Kay Ganapathi Hi Kausi, you are right. Gives the same taste. Different texture.
Super 🙏