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.

Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu
Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu

Preparation and Yield:
Preparation time10 mins
Cooking Time15 mins
Servings5

Ingredients:
Tamarind1 lemon size
Yellow Pumpkim200gms
Sambar Powder2 teaspoon
Turmeric Powder1/2 teaspoon
Hinga Pinch
Grated Jaggery1 teaspoon
Sesame Seeds1 tablepsoon
Rice Flour (Optional)*1 teaspoon
SaltTo Taste
a

* 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.

For Seasoning:
Gingelly Oil1 tablepsoon
Mustard Seeds1 teaspoon
Thurdal1 teaspoon
Channa dal1/2 teaspoon
Fenugreek Seeds1/4 teaspoon
Red Chilli
Curry Leavesfew


Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu
Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu

Method:
  1. Soak the tamarind in water and extract the juice. For puli kuzhambu, we need thick tamarind water so add water accordingly

  2. 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

  3. 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

  4. Then add chopped pumpkin pieces along with curry leaves and stir well. To this now add sambar powder 

  5. 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

  6. 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

  7. Now our mouth-watering Parangikai Puli Kuzhambu is now ready to serve! This goes well with Aviyal and Keerai thuvaran
  8. Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu
    Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu


Post a Comment Blogger

  1. Dear Mam,
    THis parangikai kolumbu was awesome. Our family relished it, especially my son enjoyed eating this kolumbu.
    Geetha Ravindran






    ReplyDelete
  2. This was fantastic. I made it twice and my family loved it. Thanks for sharing.

    ReplyDelete
  3. Thanks for this recipe. I made this kolumbu today and it was delicious. I didn't have sesame seeds, so didn't add them. My kolambu felt a little watery, should I add more rice flour ?

    ReplyDelete

 
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