Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, parangikaai kuzhambu / yellow pumpkin in tamarind sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce Parangikaai or also called as Sevappu poshanikaai , is actually very sweet to taste and perfectly blends with a tangy spicy kuzhambu. Parangikaai kuzhambu is a recipe which my mother learnt from her grand mother. Parangikai poondu kuzhambu, is a tangy tamarind gravy, south-indian special, made with yellow pumpkin and garlic. Garlic kulambu/kuzhambu is a flavorsome, spicy tamarind based gravy.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook parangikaai kuzhambu / yellow pumpkin in tamarind sauce using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:
- Prepare 1/2 kg Yellow pumpkin
- Take 1 chilly slit green
- Prepare 5 curry leaves
- Get 200 ml tamarind or diluted tamarind Soaked extract
- Take to taste Salt
- Make ready jaggery
- Make ready 4 - 5 tbsps sesame oil
- Make ready 1 tsp mustard seeds
- Make ready 1 tsp fenugreek
- Prepare pinch asafoetida
- Prepare 1 tbsp channa dal
- Take 1 tbsp dal urid
- Make ready 4 tbsps sesame seeds (black / white)
- Get 2 tbsps coconut grated
- Take 7 chillies dry red
- Get 2 tbsps fenugreek seeds
- Make ready 2 tbsps channa dal
- Take 2 tbsps coriander seeds
Parangikkai Keerai Kuzhambu is a yellow pumpkin curry combined with spinach to make a delicious weeknight dinner. This is a favorite preparation where the combination of green chillies and coconut along with coriander seeds and jaggery adds a touch of spice and sweetness. Parangikai / Yellow Pumpkin is used in various South Indian dishes. The vegetable has a subtle sweet taste and is certain to tickle the tastebuds when used in Vetha Kuzhambu (Tamarind gravy) Heat oil in a kadai.
Instructions to make Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:
- Firstly chop the pumpkin into huge chunks, steep the tamarind in luke warm water for 10 minutes.
- Take a wok / kadaai and firstly dry roast sesame seeds on medium heat, transfer it to a blender jar, add grated coconut to this, in the same wok roast all the ingredients given under "roasting and grinding" until aromatic and transfer this to same blender jar, grind it to a fine powder.
- In the same wok add sesame oil, on medium heat, temper mustard seeds, fenugreek seeds and asafoetida. Add the channa dal, urid dal, saute this until aromatic then add the chopped pumpkin with one slit green chilly.
- Saute the pumpkin until tender (will take about 4-5 minutes) on medium heat. Now add the tamarind extract and allow this to boil. Add required amount of salt.
- Once when this comes to a boil add few granules of jaggery, this is just to balance the taste do not add too much of it, because as it is the pumpkin is sweet in nature. Later add the freshly prepared powder to the boiling concoction and stir. Add about 200 ml of water to this, it will be too thick, so lean the consistency.
- Allow this to boil on medium heat for about 10 minutes or until the kuzhambu becomes thick.
- Serve it hot with plain rice or you can serve it as an accompanimet with Manja Pongal / Turmeric Pongal.
Parangikai / Yellow Pumpkin is used in various South Indian dishes. The vegetable has a subtle sweet taste and is certain to tickle the tastebuds when used in Vetha Kuzhambu (Tamarind gravy) Heat oil in a kadai. Add in mustard, urad dal, asafoetida, and curry leaves. Yellow pumpkin, known as parangikkai in tamil is used in south Indian cooking. I mostly see yellow pumpkin added in sambar in bulk cooking places like mess, restaurants, wedding catering, etc. as it gives volume easily.
So that’s going to wrap this up with this special food parangikaai kuzhambu / yellow pumpkin in tamarind sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
