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 - 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.
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.