PARANGIKAI VATHA KUZHAMBU

Parangikai / Yellow Pumpkin is used in various South Indian dishes. The vegetable has a subtle sweet taste and is certain to tickle the tastebuds when used in Vetha Kuzhambu (Tamarind gravy)

Ingredients
Yellow pumpkin (parangikai) cubed: 1 cup
Tamarind: Lemon sized
Chilli powder:1.5 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Hing: a pinch
Grated jaggery: 1 tsp (optional)
Rice flour: 1 tsp
Salt: 1 tsp


For seasoning
Sesame oil: 1 tablespoon
Mustard seeds: 1/2 tsp
Methi seeds (Fenugreek): 1/2 tsp
Channa dal (Kadala parupu): 1 tsp
Curry leaves: a sprig
Red chillies: 1 or 2


Procedure:
1) Heat oil in a kadai and add mustard seeds. Once it starts spluttering, add methi seeds and channa dhal and fry till golden brown. Add curry leaves and red chillies (broken)as well

2) Remove the skin of the pumpkin and cut into cubes. Add the cubed pumpkin and fry for a couple of minutes

3) Extract the tamarind juice and add it to the fried pumpkin
4) Mix 1 tsp of rice flour in 1/2 cup of water and add it.
5) Now add, chilli powder, cpriander powder, turmeric powder, salt, hing and jaggery and bring the mixture to a boil

6) Then simmer and boil for 10 - 15 minutes until the gravy thickens a bit
7) Serve with hot rice and paruppu thuvayal/ appalam

Step by Step Pictures

Cut into cubes

Fry it slightly with spices

Cook in tamarind extract