Chettinad Style Parangikai Kuzhambu, curry powder, Fennel seeds, Indian Style Yellow Pumpkin Gravy, Parangikai, Parangikai Kulambu, Parangikai Kuzhambhu, tamarind, Turmeric Powder, Yellow Pumpkin, Yellow Pumpkin Gravy
This is again one of favorite dish prepared by my grandma. This time without calling her, I prepared it myself 😀 Yay! I could make it well 🙂 , Quite a simple dish and goes well with cooked rice. This is another 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
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. 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. Let it cook for another 10 mins.
Now it would start becoming thicker. Add the chopped cilantro leaves and serve with hot cooked rice 🙂