Pumpkin Paal Kootu

Pall Kootu is usually made out of white pumpkin or surakkai/ bottle guard. This is not a typical kootu but has abundance of flavor and taste. It is slightly sweet as jaggery or sugar is added to the dish.


I made it with Yellow pumpkin and it is sweet enough so I skipped the sugar in my recipe. but if you would like to make it extra sweet add 1/2 spoon of sugar

Pumpkin Paal Kootu

  • Servings: 3-4 spoons
  • Difficulty: Medium
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Yellow pumpkin – 3 cups
Coconut  – 1 to 1.5 cup
Water – 1/2 cup
Milk –  2 cup
Green chillis- 2 ( 3 if less spicy)
Rice soked in water – pinch or 2
Jaggery or sugar – 1-2 tsp ( optional)

For Temper
Mustard seeds
Urad dal
Coconut oil
Curry leaves

1. Cook the cubed yellow pumpkin in the 1/2 cup water with the required salt until it become tender.
2. Grind the grated coconut, green chilies with little milk into a smooth paste.
3. Add the ground paste to the cooked pumpkin and let it simmer in low to med flame for 5-8 min.
( if you are adding sugar add it at this point)
4. When you see froth form on the sides remove from heat. ( don’t let it boil)
5. Temper with mustard seed, urad dal and curry leaves in coconut oil.
It is perfect side with vatha kuzambu or Adai.

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