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This is again one of favorite dish prepared by my grandma. This time without calling her, I prepared it myself ๐Ÿ˜€ Yay! I could make it well ๐Ÿ™‚ , Quite a simple dish and goes well with cooked rice. This is anotherย very common dish in chettinad families. The special ingredient in this is the Jagarey/ Gur. It gives a sweet taste and I love that taste with the sour tamarind taste.


Yellow Pumpkin : 1/4 pieces of a large

Onion/Shallots : 1/2 cup

Garlic : 6 to 8 pods

Tamarind: lemon sized

Red Chili Powder : 1 tablespoon

Corriander Powder : 2 tablespoon (you can substitute corriander powder with curry powder)

Turmeric powder : 1/4 teaspoon

Salt : 1/2 teaspoon

Grated Jaggery : 1 teaspoon

Oil : 3 teaspoons ( I prefer Gingely oil)

Cilantro leaves : to garnish

To season:

Fennel seeds : 1 teaspoon

Fenugreek seeds: 1 teaspoon

Curry Leaves : few


First Soak the tamarind in water, allow it to soak for 10 mins. Chop the pumpkins to small pieces. Cut the outer hard skin. Chop the shallots/Onions, I prefer shallots for this dish. Chop garlic to small pieces. Grate the Jaggery.


After 10 mins, put the tamarind and water mixture in a microwave safe bowl and heat it for 30 sec in microwave. Then remove the extract from tamarind. Pour two cups of water to this. Add red chili, corriander/curry powder , salt, turmeric powder with the tamarind extract and mix well.

Heat oil in a pan, when it is hot add fenugreek seeds, fennel seeds. Let them crackle. Then add curry leaves, when they splutter, add the chopped onions and garlic. ย Let it turn translucent. Then add the chopped Yellow pumpkins. Let it get cooked for 3 to 4 mins.


When it is 30% done cooking the pumpkins, add the tamarind extract water which is mixed with the powders mentioned above. Close the pan with a lid. Let it cook for at least 20 mins. In between keep stirring. Now add the jaggery/gur in this. ย Let it cook for another 10 mins.


Now it would start becoming thicker. Add the chopped cilantro leaves and serve with hot cooked rice ๐Ÿ™‚