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Parangikai Puli Kuzhambu Recipe | Yellow Pumpkin Kuzhambu

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 133kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Heavy Bottomed Pan

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

Nutrition

Serving: 200g | Calories: 133kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Sodium: 127mg