recipe of pumpkin curry /PuliKuzhambu(Poosanikai/Parangikai)

Puli kulambu in general is a compelled South Indian lunch item served with rice!in particular gracious amounts of gingelly oil(nallennai in tamil) usage is a must without which the real distinctiveness of this gravy will be lost.There are many  options of vegetables like ladyfingers,drumstick that can be added to puli kulambu. This poosanikkai/Parangikai Puli Kuzhambu is one such appreciable sweet and tangy curry combination that I love to relish with a good amount of hot rice and some crunchy papadam/applam would be a great satisfying combination with it.I have used big onions for this you can very well use small onions which will be even better and tasty.Even greenchillies can be added during tempering but as I have added chilli powder I have not added you can always feel free to add both,it will be very tasty and flavourful.When adding tamarind extract care should be taken to add it correctly as we are adding tomatoes too if we add much it will become more tangy and sour.When we are about to switch off mash some pumpkin in the gravy(not all) so that the flavour will mix with the kulambu.For puli kulamb  I  usually add crushed garlic with skin and the gravy should be kept as a semi gravy not watery or too thick.This is a gravy/curry you will-surely enjoy for its sweetness from pumpkin and jaggery with extract of tangy tamarind.

recipe of pumpkin curry /Puli Kuzhambu(Poosanikai/Parangikai)

INGREDIENTS:

Poosanikkai/Parangikai/Pumpkin – 1 single piece(cut in to cubes)
Big onions – 2-3 medium(chopped)
Tomato(variety that is less tangy) – 2 (medium)
Tamarind extract – juice from medium-sized ball(lemon)
Coriander powder – 1tsp
Chilli powder – 1tsp
Turmeric powder – 1/2 tsp
Garlic pods crushed – 3-4
Fenugreek seeds and mustard seeds –  1 tsp(each)
Few curry leaves
Salt to taste
Jaggery powder – 11/4 tbsp
Gingelly Oil/nallenai – 2 tbsp + 2tbsp

To roast and powder :

Roasted  gram/pottukadalai – 11/2 tsp
Jeera/jeeragam – 1 tsp
Rice – 1 tsp

METHOD:

DRY ROAST GRAM,RICE,JEERA

GRIND TO POWDER AND KEEP

KEEP READY WITH ALL THE INGREDIENTS

IN A KADAI ADD OIL,MUSTARD,FENUGREEK

AFTER IT SPLUTTERS ADD CURRYLEAF,ONION,TOMATO,GARLIC

AFTER TOMATOES ARE SOFT ADD PUMPKIN

ADD SALT AND SAUTE NICELY

ADD CORIANDER,TURMERIC AND CHILLI POWDER

SAUTE AND THEN ADD TAMARIND EXTRACT

WHEN BOILING ADD JAGGERY

WHEN VEGGIE IS COOKED ADD POWDER

WHEN IT BECOMES SEMI GRAVY,SWITCH OFF ADD OIL ,MIX, SERVE

1.Take juice from tamarind and mix with 3 cups of water and keep ready.
2.Dry roast the given items in the to roast section,powder and keep ready(rice should pop white).
3.Keep every thing ready.
4.Now keep kadai add gingelly oil add mustard and fenugreek and when seed splutter add curry leaves.
5.Then onion,tomato and crushed garlic.
6.Let it cook nicely by adding required salt.
7.Then add the vegetable saute nicely.
8.Add coriander,turmeric and chilli powder and mix nicely.
9.Now add diluted tamarind extract and leave to boil till the vegetable is nicely cooked, add the powder.
11.Cook for some more time till it becomes shiny and semi-gravy consistency.
12.Switch off the stove and add remaining oil mix and serve with hot rice and applam.

Some more dishes for rice:

cabbage kootu with moong dal /muttaikos(e)

radish sambar south indian /Tamil Nadu style(for rice)

rasam without dhal / goddu rasam

recipe for making buttermilk rasam /morrasam/soup

recipe of pumpkin curry /Puli Kuzhambu(Poosanikai/Parangikai)

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Total Time 25 minutes mins

Ingredients

  

• Poosanikkai/Parangikai/Pumpkin - 1 single piece cut in to cubes
• Big onions - 2-3 medium chopped
• Tomato variety that is less tangy - 2 (medium)
• Tamarind extract - juice from medium sized ball lemon
• Coriander powder - 1tsp
• Chilli powder - 1tsp
• Turmeric powder - 1/2 tsp
• Garlic pods crushed - 3-4
• Fenugreek seeds and mustard seeds - 1 tsp each
• Few curry leaves
• Salt to taste
• Jaggery powder - 11/4 tbsp
• Gingelly Oil/nallenai - 2 tbsp + 2tbsp

To roast and powder :

• Roasted gram - 11/2 tsp
• Jeera/jeeragam - 1 tsp
• Rice - 1 tsp

Instructions

 

• 1.Take juice from tamarind and mix with 3 cups of water and keep ready.
• 2.Dry roast the given items in the to roast section,powder and keep ready(rice should pop white).
• 3.Keep every thing ready.
• 4.Now keep kadai add gingelly oil add mustard and fenugreek and when seed splutter add curry leaves.
• 5.Then onion,tomato and crushed garlic.
• 6.Let it cook nicely by adding required salt.
• 7.Then add the vegetable saute nicely.
• 8.Add coriander,turmeric and chilli powder and mix nicely.
• 9.Now add diluted tamarind extract and leave to boil till the vegetable is nicely cooked add the powder.
• 11.Cook for some more time till it becomes shiny and semi-gravy consistency.
• 12.Switch off the stove and add remaining oil mix and serve with hot rice and applam.
  

Notes

A piece of pumpkin means it will give some 20 medium cubes when cut(1 cup).
Select less tangy tomatoes and I have used Bangalore variety available here.
You can even use small onions instead of big it will be even more tasty.
Adding oil at last to the kulambu is the most needed one in this dish.
The mixed taste of tangyness and spiciness is the specialty of this gravy.
you can even add green chillies during tempering but I have not added.
Keep it as semi gravy as it will be apt to be served with rice.

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