Parangikai puli kuzhambu, Yellow pumpkin kuzhambu

Yellow pumpkin kuzhambu/ Parangikai puli kuzhambu is basically a spicy and tangy tamarind based gravy known as vatha/ Puli kuzhambu super popular in Tamil Nadu. Puli kuzhambu/ vatha kuzhambu can be prepared with variety of fresh and dry veggies like turkey beery, manathakkali, potato, brinjal, garlic, drumstick, cluster beans and now with this yellow pumpkin. I can’t explain how tasty this puli kuzhambu tastes when compared to other the one made with other veggies. Trust me go ahead, try making this kuzhambu and relish it with hot rice drizzled with some ghee and let me know how it turned out. Meanwhile here is one famous recipe from the blog to check on CLUSTER BEANS KARA KUZHAMBU.

I recently bought a ½ pumpkin from Indian store and cooked 3 yummy dishes and will post those soon. In this recipe I have used regular onions but using shallots/ sambar onion enhances the taste of the kuzhambu. Also make the kuzhambu only with sesame oil/ gingely oil for best output. So let’s get to the making!

You may be interested in other recipes below:

Parangikai puli kuzhambu, Yellow pumpkin kuzhambu

2020-09-30 22:53:35

Serves 3

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. Yellow Pumpkin/ Parangikai – 1 cup
2. Tamarind – small lemon sized
3. Onion – 1 (small sized)
4. Garlic – 6
5. Water - 1 ½ cups
6. Salt – to taste
7. Turmeric powder – ¼ tsp
8. Red chilli powder – ½ tsp
9. Sambar powder – 1 tbsp
10. Coriander powder – ½ tsp

To temper

1. Mustard seeds – ½ tsp
2. Cumin seeds – ¼ tsp
3. Fenugreek seeds – ¼ tsp
4. Curry leaves – a spring
5. Sesame oil – 1 tbsp

Note

* 1 cup = 235 ml

Instructions

Soak tamarind in 1 cup water. Peel the skin of yellow pumpkin and chop it into cubes. (It will be little hard to peel the skin snd chop as well, so get ready for some arm work)
Heat oil in a pan/ kadai to it add mustard seeds, fenugreek seeds and cumin seeds after it crackles add the thinly sliced onions/ shallots (small onion), garlic and curry leaves. Saute well.
When the onions turn soft add chopped pumkin/ parangikai cubes, turmeric powder, chilli powder, sambar powder, coriander powder and salt. Mix well and saute for well for a minute or 2 till the pumpkin looks roasted well in oil.
Now add ½ cup water and allow the pumpkin to cook for 5 minutes with lid on
After 5 minutes when the pumpkin looks half cooked add the tamarind extract and mix well.Allow it to cook with lid on in medium flame. After 8 to 10 minutes when the pumpkin looks cooked, when desired consistency is reached and when oil separates in the sides put off the flame. Serve it hot with hot white rice and papad.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Parangikai puli kuzhambu with step with step images

Soak tamarind in 1 cup water. Peel the skin of yellow pumpkin and chop it into cubes. (It will be little hard to peel the skin snd chop as well, so get ready for dome arm work)
Heat oil in a pan/ kadai to it add mustard seeds, fenugreek seeds and cumin seeds after it crackles add the thinly sliced onions/ shallots (small onion), garlic and curry leaves. Saute well.
When the onions turn soft add chopped pumkin/ parangikai cubes, turmeric powder, chilli powder, sambar powder, coriander powder and salt. Mix well and saute for well for a minute or 2 till the pumpkin looks roasted well in oil.
Now add ½ cup water and allow the pumpkin to cook for 5 minutes with lid on.
After 5 minutes when the pumpkin looks half cooked add the tamarind extract and mix well.Allow it to cook with lid on in medium flame. After 8 to 10 minutes when the pumpkin looks cooked, when desired consistency is reached and when oil separates in the sides put off the flame. Serve it hot with hot white rice and papad.