Parangikai Puli Kuzhambu | Yellow pumpkin Kuzhambu

Parangikai Puli Kuzhambu | Yellow pumpkin Kuzhambu recipe with step-by-step pictures and instructions. Parangikai puli kuzhambu is a South Indian tamarind-based curry made with yellow pumpkin. Yellow pumpkin is called parangikai in Tamil. Use gingely oil and small onions for puli kuzhambu as it really elevates the taste. 

There are so many ways of making tamarind-based gravies. I am sharing how we make it in our family. You can use red chilli powder and coriander powder instead of sambar powder. Serve it with hot rice and papad. 

Check out other side dishes from the blog

Kathirikai Murugakai Mangai sambar

Vendakkai Mor Kuzhambu

Pongal Kuzhambu

Knol Khol Sambar

Tomato Kuzhambu

One pot Tiffin Sambar

Quick Besan Curry

Tiffin Sambar

Some nonveg kuzhambu recipes from the blog

Nattu Kozhi Kuzhambu

Prawn Drumstick Curry

Kodi Kura

Coconut Milk Chicken Curry

Chettinad Egg Masala

Mackerel Fish Curry

Parangikai Puli Kuzhambu | Yellow pumpkin Kuzhambu

Narmadha

Parangikai puli kuzhambu is a South Indian tamarind-based curry made with yellow pumpkin.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 0

Ingredients

  

• Parangikai 12-15 cubes
• Small onions 15
• Garlic 5-6
• Tamarind small lemon size or 1 tbsp packed
• Sambar powder 2 tbsp
• Turmeric powder 1 tsp
• Salt as required
• Jaggery powder ½ tbsp

To Temper

• Gingely oil 2 tbsp
• Keerai vadagam 2 tsp
• Mustard ½ tsp
• Urad dal ½ tsp
• Fenugreek seeds ¼ tsp
• Hing ½ tsp
• Curry leaves few

Instructions

 

• Soak small lemon size tamarind, extract and keep it ready.
• Heat oil and temper with mustard, urad dal, fenugreek, vadagam, hing and curry leaves.
• Then add sambar powder and give a quick saute.
• Then add small onions and chopped garlic and saute for a min.
• Next, add the cubed yellow pumpkin.
• Add the tamarind extract
• Then add turmeric powder and salt.
• Allow it to boil for 10-15 minutes till pumpkin is cooked and gravy is thick.
• Finally, add the powdered jaggery, mix and serve.
• Parangikai kuzhambu is ready.

Notes

You can adjust the consistency of the kuzhambu by adding more or less water.

After adding sambar powder, give a quick saute and add onions immediately. Don't burn it.

You can add red chilli powder and coriander powder or kuzhambu powder instead of sambar powder.

I use a mix of gingely oil and castor oil which gives a nice flavor.

Adjust the jaggery according to the sweetness of the pumpkin or skip it.

Tried this recipe? Mention @nams_corner or tag #namscorner

How to make Parangikai Puli Kuzhambu with step by step pictures

Soak small lemon size tamarind, extract and keep it ready.

Heat oil and temper with mustard, urad dal, fenugreek, vadagam, hing and curry leaves.

Then add sambar powder and give a quick saute.

Then add small onions and chopped garlic and saute for a min.

Next, add the cubed yellow pumpkin.

Add the tamarind extract

Then add turmeric powder and salt.

Allow it to boil for 10-15 minutes till pumpkin is cooked and gravy is thick.

Finally, add the powdered jaggery, mix and serve.

Parangikai kuzhambu is ready. Serve it with hot rice and papad. 

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