Parangikai (yellow pumpkin) adds a wonderful flavour to any of our dishes like sambar, puli kuzhambu, soup and many other dishes. Especially Parangikai Puli Kuzhambu is one of the delicious kuzhambu variety which is simple to make and taste of it is dainty.
Preparation and Yield:
a
For Seasoning:
Method:
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| Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu |
| Preparation time | 10 mins |
| Cooking Time | 15 mins |
| Servings | 5 |
Ingredients:
| Tamarind | 1 lemon size |
| Yellow Pumpkim | 200gms |
| Sambar Powder | 2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Hing | a Pinch |
| Grated Jaggery | 1 teaspoon |
| Sesame Seeds | 1 tablepsoon |
| Rice Flour (Optional)* | 1 teaspoon |
| Salt | To Taste |
* Rice flour is optional. If the kuzhambu consistency is very thin, we can mix the rice flour in a tablespoon of water and add it to the kuzhambu at last to make it slightly thicker consistency.
| Gingelly Oil | 1 tablepsoon |
| Mustard Seeds | 1 teaspoon |
| Thurdal | 1 teaspoon |
| Channa dal | 1/2 teaspoon |
| Fenugreek Seeds | 1/4 teaspoon |
| Red Chilli | 1 |
| Curry Leaves | few |
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| Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu |
- Soak the tamarind in water and extract the juice. For puli kuzhambu, we need thick tamarind water so add water accordingly
- Remove the skin and chop the pumpkin into medium sized cubes. Heat a pan and dry roast the sesame seeds till they start to sputter and then add the roasted sesame seeds to the mixer and grind it to a nice powder
- Heat oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channadal, thurdal and saute them till they turn golden brown color. Then add broken red chillies and fry for couple of seconds
- Then add chopped pumpkin pieces along with curry leaves and stir well. To this now add sambar powder
- Toss the pumpkin pieces nicely so that the pumpkin pieces are nicely coated with the sambar powder. Add tamarind water along with turmeric powder, salt and hing and allow it to boil for 10 minutes in low flame till the raw smell of the tamarind and sambar powder goes off completely
- Add grated jaggery and ground sesame powder to the kuzhambu and stir well. If the consistency of the kuzhambu is still thin, we can mix the rice flour in a tablespoon of water and add it to the kuzhambu and immediately stir to avoid lumps and allow the kuzhambu to boil for another 5 minutes in low flame. Remove the Parangikai Puli Kuzhambu from flame
- Now our mouth-watering Parangikai Puli Kuzhambu is now ready to serve! This goes well with Aviyal and Keerai thuvaran
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| Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu |