Yellow pumpkin gravy recipe for rice, a delicious, healthy south Indian accompaniment for rice in gravy form.
Yellow pumpkin is known as parangikkai as well as manjal poosani in Tamil. It is used in south Indian cooking in many ways as parangikkai kootu, parangikkai poriyal, curry and this gravy.
Also have a look at this lunch menu I prepared with this as part of it.
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I mostly see yellow pumpkin added in sambar in bulk cooking places like mess, restaurants, wedding catering, etc. as it gives volume easily.
Also it makes the sambar so flavorful and tasty as it is mild sweet. Because of this sweetness, few even don't like it.
Especially when it is made as parangikkai kootu or parangikkai poriyal, it is not the favorite of many.
I learnt this recipe from my mom, its easy to make and delicious too. Vj loves this for a change to sambar.
I like the simplicity of the preparation as it doesn't involve cooking dal and adding another vegetable in gravy.
Simple few ingredients but the onion, green chilli and asafoetida flavour are the one doing magic.
Though this is a parangikkai gravy, we call it parangikkai chutney only.
Recipe card
South Indian yellow pumpkin gravy for rice
Ingredients
- 2 cups Yellow pumpkin cubed
- 1 teaspoon Tamarind small gooseberry sized
- 1 Onion
- 6 Green chillies
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
Tempering
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ¼ teaspoon Fenugreek seeds
- ⅛ teaspoon Asafoetida
Instructions
- essure cook pumpkin to 3 whistles and mash it to smooth paste with potato masher.(You can also run it in mixer after cooling )
- Cut onions into cube and slit the chillies.
- Soak and extract the tamarind juice.
- Heat kadai and add the tempering items followed by green chillies, curry leaves and onion.
- Saute till onion becomes transparent. You can add asafoetida at this stage too..
- Add tamarind extract, salt and bring to boil.
- Add the cooked mashed pumpkin and mix well.
- Boil for some 5-6 minutes and serve hot with Rice.!!
Notes
- Asafoetida added raw in gravy and while tempering divided gives unique flavor to the dish.
- Green chilli should be added more as we are not adding any other spices. It has to be balanced with tamarind for best taste. Adjust the number according to it's spice level.
- Add water carefully as it wont thicken much.
Stepwise photos
1. Peel the skin off the yellow pumpkin carefully with a mighty knife, by slicing off. Remove the seeds soft portion by scooping with knife. Cut into rough cubes.
2. Pressure cook pumpkin to 3 whistles and mash it to smooth paste with potato masher.(You can also run it in mixer after cooling)
3. Cut onions into cube and slit the chillies.
4. Soak and extract the tamarind juice.
5. Heat kadai and add the tempering items followed by green chillies, curry leaves and onion.
6. Saute till onion becomes transparent. You can add asafoetida at this stage too.
7. Add tamarind extract, salt and bring to boil.
8. Add the cooked mashed pumpkin and mix well.
9. Boil for some 5-6 minutes and serve hot with Rice.!!
Goes well with dosa also.It will be in nice colour of pumpkin yellow and no need to add turmeric also.
Daily Meals says
Wow...it looks delicious...nice colour...
Vijaya.
Pavithra says
I add grounded coconut jeera and green chillies without onion. Onion to be added in the last after fryingit separately along with coconut.
Raks Anand says
Interesting, thanks for sharing! 🙂
RAKS KITCHEN says
Thankyou Vijaya!!
Richa says
hey, that looks delicious, i make a dryish subzi, would like to try this sometime.
thanks for leaving a trail on my blog!
RAKS KITCHEN says
Do try this Richa,will taste yummy!!I hope..!!!!Thanx for dropping in here...:))
Kribha says
This gravy looks so good. Nice recipe. Atfirst I thought it was sambar. Nice color and looks delicious.
Shivapriya says
hey Raji
Thanks for dropping by.. pumpkin gravy looks delicious, we make curry n sambar with this but not mashed.
Asha says
Great recipe Raks. I love Pumpkins at this time of the season.Thanks!:))
Kumudha says
Pumpkin gravy looks delicious!
I recently made pumpkin gravy from an another blog. It was wonderful.
RAKS KITCHEN says
Kribha,
It will also taste nearly like sambhar,as we use everything that we use for sambar,other than dal..:)
Shivapriya,
Welcome,Give it a try..hope u will like it..!
Asha,
Thanx for your compliments..!!:))
Kumudha,
Thanx for dropping by and leaving your comments..:))
Shella says
Thanks for dropping by on my blog & helping me find yours. This is a really good n different recipe. I have to try it out.
RAKS KITCHEN says
Thanx Sheela!!
Supriya says
Hi Raks, made ur pumpkin gravy over the weekend. It was wonderful, we all enjoyed it. Thanks.
Supriya says
Hi Raks, I just went thru all ur recipes. Each is a gem. I've bookmarked several to try...starting with this pumpkin curry as I happen to have pumpkin 2 home. Thanks, keep up the good work.
RAKS KITCHEN says
Supriya Thanks so much for taking time to write feedback,so kind of you! Thanks for your lovely words!!
Animisha says
Dude
Ur recipes are like "Amma chethi vanta"
means food from mothers hand
U make me home sick with ur recipes.
Wanna taste ur mom's recipe from my moms hand.
Sudha says
Hi Raji,
In this receipe u've mentioned only g.chillies for the spiceness.Incase if that spicy is not enough wat else we can add if we want more spicy and also the taste of gravy wont change.Can we add red chillie powder or any other option is there.
RAKS KITCHEN says
Sudha
You can add more green chillies if you need it more hot,can also replace with red chillies...not sure if the taste will remain the same for red chilly powder..the uniqueness of this one is the greenchilli's flavour too...so try adding more green chillies if you want it more spicy!
Thanks
Sukshma says
Very novel recipe, using pumpkin as the base. I'm going to give it a try soon.
Thanks!
Chhutki says
Thank you. I will try tonight. Varieties helps. Thanks for sharing this different method of preparing pumpkin.
Manju Anand says
Hi
Always wondered wht else we could do with pumpkin apart from sambhar tht could go well with rice !! thanks for this receipe.. looks delicious.. will try it sometime soon..
Manju
UMA BALOO says
I try most of yr recipe...will give it a try....thanks fr posting such recipe
durga raja says
I am new to your blog and our recipes look amazing ! I am going to try out some of these.
I normally use concentrated tamarind pulp . Would you please tell me how much of this I should use for this particular dish and for sambar ?
Many Thanks
Durga
Raks anand says
You mean paste or thick pulp?
Very less as much we use for rasam. Say 1/4 cup
Harshita M.R says
Interesting Recepies
sura muthu says
hai today i tried this recipe it was awesome!! Really we all loved it especially my daughter. Thanks.
sura muthu says
hai this is very nice recipe. In usually don't buy pumpkin much because I don't know what to do with pumpkin except sambar which my hubby doesn't like(due to its sweetness).but this is a nice recipe which I will try
pinky says
Hi prepared pumpkin curry today...its v yummy..thanks for the recipe..I added garlic while tempering...it enhances the taste.
Seetha Suresh says
Tried it and loved the taste 🙂 nice easy and yummy recipe!
Unknown says
Hi
I have one doubt regarding tamarind...u have mentioned small gooseberry size.. I read this many times in different recipes in ur blog...does it mean chinna nellikai size or periya nellikai size ??? Like 1 to 2 tsp tightly packed???
Am confused...thanks in advance
Raks Kitchen says
Periya nellikkai size.