Parangikai Puli Kuzhambu is one of the common Kuzhambu made in Tamil Nadu. It's a tamarind based kuzhambu flavored with Sambar Powder and Yellow Pumpkin. Parangikai (yellow pumpkin) adds a wonderful flavor to any of our dishes like sambar, puli kuzhambu, etc., This is one of the delicious kuzhambu variety which is simple to make and taste of it is dainty.
Tips for making Parangikai Puli Kuzhambu:
- Adjust the quantity of sambar powder as per your spice level.
- When you fry the sambar powder in oil, make sure to keep the flame low to prevent it from getting burnt.
- Add a teaspoon of grated jaggery before switching off. It balances the tangy and spicy flavor of the kuzhambu.
- We can add other veggies like Ladyfinger, shallots, drumstick, brinjal, orange peel or a papad in place of yellow pumpkin.
- Add rice flour paste makes the kuzhambu thicker in consistency. But if you don’t like you can exclude.
- Use Gingelly Oil – Though we can use other oils, Vathakuzhambu tastes well with Gingelly oil. It has unique flavor and I recommend to use Gingelly oil for making this kuzhambu
If you like this Parangikai Puli Kuzhambu, then you can also try other Traditional Kuzhambu Recipes.
- Omam Vendhaya Vatha Kuzhambu Recipe - Omam Vendhaya Kuzhambu is one of the traditional Kuzhambu variety. The aroma from omam and the slight bitterness of the Vendhayam adds a nice flavor to the kuzhambu. Mix Omam Vendhaya kuzhambu with hot steaming rice along with a teaspoon of sesame oil or ghee is a dainty meal!
- Vengaya Vatha Kuzhambu - Shallots cooked in tangy and spicy tamarind gravy is a wonderful mix for hot steaming rice. Vatha Kuzhambu is one the traditional recipe in Tamil Brahmin kitchen. We can make Vatha kuzhambu in 2 different ways. This is an instant method the most common method for routine cooking.
- Kalyana Vatha Kuzhambu Recipe - Vatha Kuzhambu is a very traditional recipe in any Tamil Brahmin Kitchen. Vatha Kuzhambu has the balanced mix of tangy, spice and sweetness. Serve the delicious Vatha Kuzhambu with hot steaming rice along with a teaspoon of sesame oil or ghee and enjoy the traditional Kuzhambu.
Recipe card to make Prangikai Puli Kuzhambu
Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 133kcal
Puli Kuzhambu is one of the common Kuzhambu made in Tamil Nadu using different vegetables. This kuzhambu is made using Parangikai (Yellow Pumpkin). Parangikai adds very good flavor and taste to the kuzhambu. Simple kuzhambu yet very tasty.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- 100 grams Yellow Pumpkin (Parangikai)
- 2 teaspoon Sambar Powder
- ½ teaspoon Turmeric Powder
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Grated Jaggery
- 1 tablespoon Sesame Seeds
- 1 teaspoon Rice Flour
- 1 teaspoon Salt
For Tempering
- 1 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Toor Dal (Pigeon pea)
- ½ teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ teaspoon Fenugreek seeds
- 1 nos Red Chili
- 1 sprig Curry leaves
Instructions
Preparation
- 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
Making of Kuzhambu
- 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 thoran
Nutritional Info
Nutrition Facts
Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu
Amount Per Serving (200 g)
Calories 133
Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 127mg6%
Carbohydrates 7g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- 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 |
