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
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
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:)
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!!!
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 😀
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
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
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.
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)
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.
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.
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 ❤♥️👍👌😋😋😋😋😋🙏🙇♀️👏🤩🥰
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....
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 ;)
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🙂🙂🙂😀)
Parangikottai is the right word. We used to put jaggery. Instead of tempering with chilli we used to grind two greenchilli and coconut. Vathakkulambu sadamkku indha kootu nanna irukkum. Exactly RAMA we don't use surakkai for many reasons. Rakesh paalkootu means parangikootai is ideal. You can't achieve this taste with any other substitute. Parangikottai thogayal romba nanna irukkum. No need to deseed it.
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.
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.
அன்புள்ள அம்மாவுக்கு, நீங்கள் செய்த பரங்கிக்காய் பால் கூட்டில் பாலில் பரங்கிபிஞ்சை வேக வைத்து அதில் உப்பையும் சேர்த்து செய்யும் போது அது திரிந்து போக வாய்ப்பு உள்ளது. மாறாக நீங்கள் ஒரு முழு தேங்காய்யை பூந் துருவலாக திருவி முதல் பால் மற்றும் இரண்டாம் பாலாக எடுத்து விட்டு அதில் இரண்டாம் பாலில் காயை வேக வைத்து விட்டு உடைத்த முந்திரி மற்றும் காய்ந்த திராட்சை வறுக்காமல் பச்சையாக போட்டு விட்டு கடைசி யாக முதலாவது தேங்காய் பாலை சேர்த்து ஒரு சில நிமிடங்கள் கொதிக்க வைத்து விட்டு நெய்யில் நீங்கள் சொன்ன வஸ்துக்களை போட்டு தாளித்து பரிமாறினால் அது வேறு லெவலில் பிரமாதமாக இருக்கும்.
This can be done with Tatuma squash. That’s very much an equivalent to parangikottwi. Jaggery tastes very good too. Our family we use jaggery for this kootu
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
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
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
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 ❤
After a long time am.seeing this recipe reminded me of my school days my grandmother used to make this
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.
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
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!!!
I tried it with chappathi ! Was very nice ! My little one enjoyed it.. easy and yummy.. thank u
Simple yet Elegant dish! The way maami immerses herself in the experience makes it crave worthy... i am drooling
Am lo
அம்மாவும், மகனும் சேர்ந்து சமைப்பது ....ஆஹா அழகு!!
Super.. ஆஹா... ! I don't get பரங்கிக்காய் kottai here, but neenga mentioned I can use pooshanikaai too! I feel amazing aroma here!!!
Wow. Wonderful recipe. Nalaa Amma nalaa payan. Only recently I started watching this video of yours. I will keep watching
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.
Enakku romba pudicha recepie...enga thotathilaye valarthu enga veetla seivom...such a yummy dish
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.
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!
Love your amma piayan conversations....reminds me of conversations with my mother. Also love your recipes.
I remember my childhood days my pati
Used to do this. Thanks as your mom said only gifted people can enjoy eating all.
Rakesh we get young pumpkin at farmers market:) - I just got it and that is why I am at this recipe video.
I just love watching you both😍Especially your mom 🥰
Ramaa... Epdi irukkel... Much love lovely lady ❤️ u both are giving traditional and forgotten recipes. Thanks a lot Ramaaa... 😘😘😘😘😘😘
Thanks dear!
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 😀
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
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 😀🙏
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.
Paraukkikai paal kutu is one of the most popular kalyana recipe. 👌👌Ur mom is very nice.
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
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 ?
Maaami, ungal-tirundhu dhan Rakesh ku epdi oru arpudhamana voice vandhudha.... Sammaa
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.
Paranoid Kota pottu again senja super aa irukum
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)
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
In kancheepuram the thenkalai-yaar will prepare Pinju pudalangai paalkootu on Sri Manavaala maamunigal thirunakshathiram.
I wish my 5yo son and me share similar bond towards food in future☺️😍
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 :)
Beautiful singing mami and rakesh, wonderful recipes my amma keeps doing this. Such a great recipe. Thank you very much for sharing.
Sir My favorites dish. No one do this nowadays. Really you are doing a great job 👏 👍
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.
Excellent prepared this dish and enjoyed thank you so much
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.
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 ❤♥️👍👌😋😋😋😋😋🙏🙇♀️👏🤩🥰
My thatha who was from edakuddy near mayavaram was an expert at this.reminds me of him, tnx
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
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....
We use to do it with jaggery and coconut milk,mami please try the same.it is very tasty
My dad's favorite. My mother used to make it always..Very refreshing side dish
Awesome recipe
Will try
God bless you both
Both are amazing. I love your recipe.
My mother used to make this with parangi kottai only. In Delhi we used to get lots of them
Very simple and comforting on a rainy day.
Nice traditional recipe .very good one will try this
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 ;)
Mami kaachina milk or kaachadha milk?
Thogaiyal made of tender red pumpkins too taste very good.
Lovely. We make podalangai paal kootu. Also papaya raw can be used.
Super mom son conversation 👍
I never heard this recipe, so nice to see you both.
Watching from Atlanta, US . I did and came out ver well.
I will make it tom thanks for the forgotten receipe Lalli
Super amma sun. love you love you love you so much. Always be happy rakesh momm.
🙏🥰
Yes even we can make even in snake gourd ( podalangai ) very tasty kootu even I use to make 👍👌
Hi, is this recipe made with baby pumpkin. Then, in UK we plant pumpkin in summer and we do get baby ones.
your mother is correct, farm markets here in NJ have these baby parangikaai s, kabucha pumpkins. Especially now during the Halloween month......
My native also mayavaram,
Enga Amma konjam plain coconut grind panni poduva.,with vatha k
uzhmbu Ku seriyana combination.
Watching from usa,parangi kottai avaible lot,infact parangi kai available in various sizes
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!
Superb recipe mami thank you
Remembering olden days my mom grand mom used to make. Even now everyone likes in my fly.
Very tasty. It taste good with chow chiw
Amma ninga miga azhaga irukinga. Teen ageil sipera irunthirupinga. Unga paiyan ucharipu miga thelivaga irikum.
!!!!!!
You both rock..lovely to see you both
என்ன அழகு அம்மாவும் மகனும்.
Thank you Mami... I love ghee.. This recipe has a generous amount of it Keep sharing Rakesh
Sabaash, arumaiyoo, arumai..👌👏👍
Small tender pumpkin is available in any grocery store during fall season here in the US
Semma amma my favoriteveggies both of your awesome
Very nice. my grandmothers recipi.:::..you can add jaggery instead sugar,and add some fine.ly grated cocanut in to it.☺
Wow! Amazing recipe. Will definitely try.
Can sugar free be used instead of sugar?
Parangikottai is the right word. We used to put jaggery. Instead of tempering with chilli we used to grind two greenchilli and coconut.
Vathakkulambu sadamkku indha kootu nanna irukkum.
Exactly RAMA we don't use surakkai for many reasons.
Rakesh paalkootu means parangikootai is ideal.
You can't achieve this taste with any other substitute.
Parangikottai thogayal romba nanna irukkum.
No need to deseed it.
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.
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.
Milk you have used in this recipe is Boiled milk or unboiled milk sir.
Parangi kottai is available in the US. When I see it again in the grocery store I will definitely try this recipe.
Nice introduction both are singing well. How are you dear aunty. Take care ur self property...bye...❤👍
அன்புள்ள அம்மாவுக்கு,
நீங்கள் செய்த பரங்கிக்காய் பால் கூட்டில் பாலில் பரங்கிபிஞ்சை வேக வைத்து அதில் உப்பையும் சேர்த்து செய்யும் போது அது திரிந்து போக வாய்ப்பு உள்ளது.
மாறாக நீங்கள் ஒரு முழு தேங்காய்யை பூந் துருவலாக திருவி முதல் பால் மற்றும் இரண்டாம் பாலாக எடுத்து விட்டு அதில் இரண்டாம் பாலில் காயை வேக வைத்து விட்டு உடைத்த முந்திரி மற்றும் காய்ந்த திராட்சை வறுக்காமல் பச்சையாக போட்டு விட்டு கடைசி யாக முதலாவது தேங்காய் பாலை சேர்த்து ஒரு சில நிமிடங்கள் கொதிக்க வைத்து விட்டு நெய்யில் நீங்கள் சொன்ன வஸ்துக்களை போட்டு தாளித்து பரிமாறினால் அது வேறு லெவலில் பிரமாதமாக இருக்கும்.
Amma pall coconut milka or cow milka
As you said more ghee..more taste 😋
My favourite dish 😋 wow yummy mouth watering pal kuttu
In Trichy we get this vegetable easily.This is most traditional of Kaveri delta region
அருமையான கூட்டு . அசோகா அல்வா போடுங்க
I'll try to buy parangi kottai next time have seen them in Indian stores
Amma voice super
This can be done with Tatuma squash. That’s very much an equivalent to parangikottwi.
Jaggery tastes very good too. Our family we use jaggery for this kootu
My mom used to add jaggerry instead of sugar.
ராகேஷ். நீ பண்றது அநியாயம். அம்மா துளியூண்டு நெய் ஜாஸ்தி விட்டா இப்படியா போட்டு கொடுக்கறது.
Awesome