• Butternut squash coconut kootu. (parangi kai kootu)

    Butternut squash coconut kootu

    Butternut squash is fresh and in season, this is a simple creamy stew cooked with ground coconut with cumin seeds.
    If you are buying a whole butternut squash, cut the squash into half. Scoop out the seeds and peel off the skin from the squash using a peeler or knife. Then cut them into bite size chunks.
    or you can buy cut and cleaned squash directly from the store.
    There is a another quite popular recipe paruppu kootu, where cooked moong dal or chana dal is added to the recipe.
    but I have not added dal to this recipe.


    Butternut squash 1 lbs
    Water 1 cup
    Green chilli -1
    Turmeric powder - 1/2 tsp
    salt for taste.

    To Grind:

    Fresh grated coconut - 1/2 cup
    Cumin seed 1 tsp.
    Green chillies - 2.

    For tempering in hot oil. 

    flavorful oil - 1 Tbsp
    mustard seed - 1/2 tsp.
    chopped red onions 2 Tbsp


    Add squash, green chilli, salt, turmeric and water to a pan and cook until soft.
    Now, grind all the ingredients under "To Grind".
    Add the ground coconut gravy to soft cooked squash.
    Stir for 2 -3 min on medium heat.
    Remove from fire.
    Heat a tbsp of sessame, olive or coconut oil.
    When the oil is hot, add the mustard seeds and wait until the stopiing popping, saute onions until golden brown add this to the kootu.


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    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.