Friday, February 19, 2016

Parangikkai Karamani Kootu (Pumpkin and Azuki Beans Stew) ~ Day 48

This recipe is very similar to a popular Kerala dish called Erisery.  In the traditional Eriseri recipe, fresh coconut, cumin seeds and red chilies are ground smooth and cooked along with pumpkin and azuki beans.  My initial plan to make Eriseri quickly changed when I realized I was out of cumin seeds.  I was too lazy to go out and decided to use fennel seeds and green chilies instead of cumin and red chilies. Fennel seeds add a subtle sweetness and refreshing aroma to this dish. I also added some left over cooked green gram to the dish.

Preparation time: 10 minutes
Cook time: 15 minutes
Serves: 4

  • Pumpkin / Parangikkai - 2 cups, peeled, cut into cubes
  • Azuki beans/ Red chori / Karamani - 1/2 cup, washed and soaked for 2 hours
  • Green chilies - 3
  • Grated coconut - 1/2 cup
  • Fennel seeds - 1 tsp 
  • Black pepper corns - 1/2 tsp
  • Ginger - 1/2 inch piece
  • Coconut milk or creamer - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Coconut oil - 1 tbsp
  • Curry leaves - few
  • Salt - to taste

  1. Drain the water from the soaked beans and add fresh water.  Cook the beans until soft, but not mushy.
  2. If using pressure cooker, cook for about 4 whistles.
  3. Place the pumpkin in a saucepan and add water until just covered, along with one slit green chili.
  4. Cook over low flame until fork soft.  
  5. Meanwhile, grind the coconut, green chilies, fennel seeds, ginger and peppercorns with little water, into a smooth paste.
  6. Add the ground paste, cooked beans, coconut milk / creamer and salt to the cooked pumpkin.  Gently stir to combine.  Bring it a slow boil and remove from the heat.
  7. In a small skillet, heat coconut oil and splutter mustard seeds and curry leaves.  Add it to the pumpkin stew and stir.
  8. Serve with plain rice, mixed rice or chapati.

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