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