I prepared this gravy along with mixed vegetable kootu as side dish. It was a nice combination. Everybody loved its taste. As we are doing in a pressure cooker directly, time taken to cook this gravy is just 15 minutes. So bachelors and working women can The taste of pumpkin gives a natural sweetness to the gravy. So we don’t have to add jaggery to this puli kuzhambu unlike other vatha kuzhambu recipes. You can make this gravy thick or thin as you wish. It tastes good either ways. Adding Homemade sambar powder or Vatha kuzhambu powder gives the best taste. I don’t think you can make this puli kuzhambu with white pumpkin because it absorbs all the tanginess of the gravy. So friends, do try this yummy, easy, no grind parangikai puli kuzhambu and share your feedback with me. Lets see how to make Parangikai puli kuzhambu/Pumpkin vatha kuzhambu with step by step pictures.
Do check out my 40+ South Indian Kuzhambu recipes , Pumpkin gravy/Parangikai chutney for rice, Pumpkin sambar.
Parangikai Puli Kuzhambu Recipe
How to make Parangikai Puli Kuzhambu Recipe
South Indian
Main Course
3-4
Ingredients (1 cup – 250ml)
- Yellow pumpkin/Parangikai- 12 cubes
- Small onion or Big onion – 12 nos/1 no
- Garlic cloves – 12 nos
- Tamarind – Big gooseberry size
- Sambar powder – 1.5 tbsp
- Turmeric powder – 1/4 tsp
- Curry leaves – Few(Finely chopped)
- Cooking oil or Sesame oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Toor dal – 1.5 tsp
- Cumin seeds – 1/2 tsp
- Methi seeds – 1/8 tsp
- Salt – as needed
- Water – as needed
How to make the recipe
- Wash and chop pumpkin into big cubes.
- Heat oil in a cooker base.
- Temper mustard, dals.Saute the onion,garlic,curry leaves adding salt.
- Add tamarind extract, spice powders and pumpkin cubes.
- Pressure cook for 2 whistles in low flame.
- Remove and boil if needed.Serve hot with rice.
Parangikai Puli Kuzhambu – Step by step photos
- Wash and chop pumpkin into big cubes as shown the picture below.Finely chop 2 small onions or quarter big onion and 2 garlic cloves, curry leaves and set aside.
- Heat oil in a cooker base.Splutter mustard seeds, methi seeds,urad dal, toor dal, cumin seeds, finely chopped onion, garlic and curry leaves. After it turns golden, add the remaining onion and whole garlic cloves. Saute till onion becomes transparent.
- Add 1 cup of tamarind extract, turmeric powder, sambar powder and salt.Then add pumpkin cubes.
- Pressure cook for 2 whistles in low flame. Remove after the steam is released. Boil the gravy if thin and watery else mix well and serve with rice.
Notes
- Adjust the quantity of sambar powder as per the tanginess of tamarind.
- For variations, you can add 1tbsp red chilli powder and 1tbsp coriander powder instead of sambar powder.
- No need to use jaggery
- As we are cooking directly in a pressure cooker, we don’t need to add more water.
- Chop pumpkin into big cubes else it will get mashed in the gravy.
