Parangikkai Paal Kootu | பரங்கிக்காய் பால் கூட்டு | Ammavum Naanum Episode #42 | Rakesh Raghunathan
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- Опубліковано 27 сер 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 - Навчання та стиль
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
Wow. Wonderful recipe. Nalaa Amma nalaa payan. Only recently I started watching this video of yours. I will keep watching
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
I just love watching you both😍Especially your mom 🥰
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
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 ❤
Simple yet Elegant dish! The way maami immerses herself in the experience makes it crave worthy... i am drooling
Am lo
In kancheepuram the thenkalai-yaar will prepare Pinju pudalangai paalkootu on Sri Manavaala maamunigal thirunakshathiram.
I love this mom and son informal kitchen musings
God bless you. I love your mom. She is so charming.
Enakku romba pudicha recepie...enga thotathilaye valarthu enga veetla seivom...such a yummy dish
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.
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 tried it with chappathi ! Was very nice ! My little one enjoyed it.. easy and yummy.. thank u
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.
Super.. ஆஹா... ! I don't get பரங்கிக்காய் kottai here, but neenga mentioned I can use pooshanikaai too! I feel amazing aroma here!!!
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.
அம்மாவும், மகனும் சேர்ந்து சமைப்பது ....ஆஹா அழகு!!
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
Ultimately got the authentic recipe,tried it out ,came out very well.
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 😀
Small tender pumpkin is available in any grocery store during fall season here in the US
Love your amma piayan conversations....reminds me of conversations with my mother. Also love your recipes.
We use to do it with jaggery and coconut milk,mami please try the same.it is very tasty
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
Rakesh we get young pumpkin at farmers market:) - I just got it and that is why I am at this recipe video.
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!!!
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.
Sir My favorites dish. No one do this nowadays. Really you are doing a great job 👏 👍
My mother used to make this with parangi kottai only. In Delhi we used to get lots of them
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 😀🙏
Beautiful singing mami and rakesh, wonderful recipes my amma keeps doing this. Such a great recipe. Thank you very much for sharing.
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
Ramaa... Epdi irukkel... Much love lovely lady ❤️ u both are giving traditional and forgotten recipes. Thanks a lot Ramaaa... 😘😘😘😘😘😘
Thanks dear!
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
Paraukkikai paal kutu is one of the most popular kalyana recipe. 👌👌Ur mom is very nice.
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 :)
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
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.
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
Very tasty. It taste good with chow chiw
Maaami, ungal-tirundhu dhan Rakesh ku epdi oru arpudhamana voice vandhudha.... Sammaa
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....
I never heard this recipe, so nice to see you both.
Both are amazing. I love your recipe.
Very simple and comforting on a rainy day.
My dad's favorite. My mother used to make it always..Very refreshing side dish
Super mom son conversation 👍
என்ன அழகு அம்மாவும் மகனும்.
Excellent prepared this dish and enjoyed thank you so much
Thogaiyal made of tender red pumpkins too taste very good.
Nice traditional recipe .very good one will try this
Remembering olden days my mom grand mom used to make. Even now everyone likes in my fly.
ராகேஷ். நீ பண்றது அநியாயம். அம்மா துளியூண்டு நெய் ஜாஸ்தி விட்டா இப்படியா போட்டு கொடுக்கறது.
My thatha who was from edakuddy near mayavaram was an expert at this.reminds me of him, tnx
Awesome recipe
Will try
God bless you both
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.
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.
As you said more ghee..more taste 😋
Awesome
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 ?
Yes even we can make even in snake gourd ( podalangai ) very tasty kootu even I use to make 👍👌
Super amma sun. love you love you love you so much. Always be happy rakesh momm.
🙏🥰
Amma voice super
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 ❤♥️👍👌😋😋😋😋😋🙏🙇♀️👏🤩🥰
Watching from Atlanta, US . I did and came out ver well.
Thank you Mami... I love ghee.. This recipe has a generous amount of it Keep sharing Rakesh
Watching from usa,parangi kottai avaible lot,infact parangi kai available in various sizes
Wow! Amazing recipe. Will definitely try.
Superb recipe mami thank you
Nice mother son
My native also mayavaram,
Enga Amma konjam plain coconut grind panni poduva.,with vatha k
uzhmbu Ku seriyana combination.
Semma amma my favoriteveggies both of your awesome
Sabaash, arumaiyoo, arumai..👌👏👍
Parangi kottai is available in the US. When I see it again in the grocery store I will definitely try this recipe.
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
Great
your mother is correct, farm markets here in NJ have these baby parangikaai s, kabucha pumpkins. Especially now during the Halloween month......
Lovely. We make podalangai paal kootu. Also papaya raw can be used.
You both rock..lovely to see you both
We have in our garden
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 ;)
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.
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.
Super 🙏
Super 👌👌
Super
Very nice. my grandmothers recipi.:::..you can add jaggery instead sugar,and add some fine.ly grated cocanut in to it.☺
My mom used to add jaggerry instead of sugar.
Podalangai paal kootu was given everyday as medicine to Manavala Maamunigal the Vaishnavite saint, when he had some stomach and skin issues.
In Trichy we get this vegetable easily.This is most traditional of Kaveri delta region
Yummy 😋
You can do with ridge gourd and sorakaai
Sugar can be reduced
Yummy yummy tastes
Tku mam,will try
Super amma