I learn this pumpkin kuzhambu / parangikai kuzhambu recipe from my MIL.We call this as parangikai chutney. Most of the time my mil makes this gravy when my FIL buys yellow pumpkin. It tastes great when mixed with plain rice. Tastes good with idli , dosa too.. U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , If you are bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it. Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously. Lers see how to make pumpkin kuzhambu for rice with step by step pictures.
INGREDIENTS
1 cup – 240ml
To pressure cook
- Pumpkin – 2 to 3 cups ( cubed)
- Salt n water – as necessary
Tamarind – Gooseberry size
Hing/Asafetida – 1/4 + 1/4 tsp
To temper n saute
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 2 tsp
- Big onion – 2 nos
- Green chillies –6-8 nos ( adjust depending on the spiciness)
- Curry leaves – few
Coriander leaves – to garnish
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METHOD
- Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside.
- Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely.
- In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add 1/4 tsp of hing and curry leaves.
- Now add the tamarind extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.
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Mix with plain rice and enjoy ! Goes well for idli , dosa too..
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