Paal Kootu (Milk Curry)

Srilatha Leave a Comment

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Paal Kootu (Milk Curry)
I had seen a pal kootu recipe in Meenakshi Ammal's Samaithu Par volume, but was always wondered if milk in a curry would be something I would like. Finally decided to try it, and sorely regretted not having cooked for the past thirty years. This is such a mellow dish, and is perfect with rice. I haven't tried it with rotis, but don't see why not. Typically made with ridge gourd, yellow pumpkin, it takes mellow vegetables. On to the recipe now!
Course Main Dish
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 15-30 minutes
Servings
servings
Ingredients
  • 2 cups peeled, chopped ridge gourd peerkangai
  • 3-5 green chilies
  • 1/4 cup coconut
  • 1 tbsp rice flour
  • 2 cups milk low fat ok
Tempering Ingredients
  • 1 tbsp coconut oil
  • 1/2 tsp Hing
  • 1 tsp Mustard seeds
Course Main Dish
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 15-30 minutes
Servings
servings
Ingredients
  • 2 cups peeled, chopped ridge gourd peerkangai
  • 3-5 green chilies
  • 1/4 cup coconut
  • 1 tbsp rice flour
  • 2 cups milk low fat ok
Tempering Ingredients
  • 1 tbsp coconut oil
  • 1/2 tsp Hing
  • 1 tsp Mustard seeds
Instructions
  1. Get things in place - roughly peel, chop the ridge gourd into cubes. Get coconut, a couple of chilies, rice flour for grinding.
  2. With a ladle of water, cook the ridge gourd pieces with salt and turmeric until tender but not mushy. Add a couple of chilies, slit with the gourd pieces. Roughly 6-8 minutes
  3. Add milk, and cook on low heat for about 10-15 minutes until it reduces to roughly half the quantity.
  4. In the meantime, grind the coconut, chilies and rice flour with a bit a water to a thick paste and add to the curry
  5. Cook till everything comes together, about 5 minutes
  6. In a separate pan, heat the coconut oil, add mustard seeds, hing and curry leaves. When the mustard seeds pop, turn heat off, and pour over the kootu
  7. Enjoy with hot steamed rice!
Recipe Notes

I really regret not having made this dish for thirty years, and now I make it at least once a week.

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