Tags
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.
Ingredients:
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
Method:
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 🙂
Liz said:
I love this yellow pumpkin dish. Thanks so much for sharing!
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Malar said:
Welcome Liz 🙂
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Lori said:
This looks and sounds really good. I have never heard of Jaggery. Great job Malar!
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Malar said:
🙂 Thanks Lori…
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Malar said:
Lori You can take a look about Jaggery in my other post, https://malarmuthu.wordpress.com/2014/05/22/coconut-dessert/
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A Home Cook said:
I’m not sure what jaggery is, but it’s worth finding out. This dish looks so very delectable.
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Malar said:
You can find some details on jaggery in one of my earlier post , https://malarmuthu.wordpress.com/2014/05/22/coconut-dessert/
I hope its helpful 🙂 Thanks for stopping by.
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yesiamvegan said:
Yum 🙂 It’s so complicated when my mum talks about it. You make it sound so simple. 🙂 Looks Amazing
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Malar said:
Thank you 🙂
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Ashok said:
Congrats Malar, now you are able to cook all by yourselves without calling grandma.. 🙂 Also you are indirectly documenting the lesser known chettinad home recipes in this blog.. Great going..
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Malar said:
Thanks Ashok anna 🙂
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Traditionally Modern Food said:
Never tasted this, wil try. I love ur way of using jaggery to dishes, authentic indian cooking
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Malar said:
Thanks Vidya 🙂
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apsara said:
We make this puli kuzhambu without the onions and jaggery, a different style I guess. Your kuzhambu looks mouthwatering!
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Malar said:
Thanks Apsara, I am glad you liked it 🙂
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Liz said:
This is a very interesting dish, with tamarind and jaggery. I’m not sure I can find jaggery in my small town here but I can probably find it in little India in Toronto. If I can find all ingredients I would love to try this recipe. thanks for sharing. I’ve bookmarked it!
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Malar said:
Sure Liz, do give it a try 🙂
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