Parangikai curry, Yellow pumpkin can be made as delicious curry with flavorful masalas. Recipe with step by step pictures.
Yellow pumpkin is also called manjal poosanikai or parangikkai. Many people don't like cooking this as curry as it is sweet in taste. You can try this curry to re think your decision. I think it's been long time since I posted my recipe in my blog, I cooked lots n lots, but didn't had time to take photo and blog it here….
That's because my in-laws were here along with another guest for past 20 days. Then came my son's 5th B'day, so I was busy in organizing that…That's why I am not able to do anything in my blog and missed some of your posts also! Here after I will be regular 🙂
This yellow pumpkin curry is very flavorful one, sure try this you all will like. I follow the same method for many other curry as my mom do...
Some may find cutting pumpkin an issue. I always cut into small portions, slice off the skin with my mighty knife. Never been a problem. My mom adds with skin, but somehow I am not comfortable adding skin.
Recipe card
Yellow pumpkin curry , parangikai poriyal
Ingredients
- Yellow pumpkin - 2 cups large cubes
- Oil - 1 tbsp
- Turmeric - ⅛ teaspoon
- Salt
To grind
- coconut - ¼ cup grated
- Cumin seeds - ¾ tsp
- red chillies - 3 or 1 teaspoon sambar powder
- small onions - 4
To temper
- Mustard - ½ tsp
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
Instructions
- Peel pumpkin skin, Clean the seeds, center soft portion, cube cut and keep a side.
- Grind coconut and red chillies, first. If adding sambar powder, no need to use red chilli powder.
- Then add water (¼ cup), cumin seeds and onion, just grind for a few seconds to make it to a coarse paste and keep a side.
- Heat kadai and add the tempering items one by one in hot oil.
- Add the cut pumpkin cubes and fry for a minute.
- Add turmeric ,salt and the ground coconut mixture and a little water and mix well. Add samabr powder if adding this instead of using red chillies.
- Close the kadai with a lid to make the pumpkin gets cooked. Keep the flame in low. Cook covered till the pumkin is soft.
- May take 2-3 minutes depending on the variety of pumpkin. So keep checking each minute.
- Turn in between the mixture to enable even cooking.
- After the pumpkin gets cooked and water evaporates completely, cook in high flame till the coconut mixture turns to a golden brown colour. Add generous coconut oil at the end.
Notes
Parangikai curry method:
- Peel pumpkin skin, Clean the seeds, center soft portion, cube cut and keep a side.
- Grind coconut and red chillies, first. If adding sambar powder, no need to use red chilli powder.
- Then add water (¼ cup), cumin seeds and onion, just grind for a few seconds to make it to a coarse paste and keep a side.
- Heat kadai and add the tempering items one by one in hot oil.
- Add the cut pumpkin cubes and fry for a minute.
- Sprinkle turmeric ,salt and the ground coconut mixture and a little water and mix well. Add samabr powder if adding this instead of using red chillies.
- Close the kadai with a lid to make the pumpkin gets cooked. Keep the flame in low. Cook covered till the pumkin is soft.
- May take 2-3 minutes depending on the variety of pumpkin. So keep checking each minute.
- Turn in between the mixture to enable even cooking.
- After the pumpkin gets cooked and water evaporates completely, cook in high flame till the coconut mixture turns to a golden brown colour. Add generous coconut oil at the end.
Serve as an accompaniment for rice.
Nags says
missed you around 🙂 hope you had a great beginning to the new year. and your pics look gorgeous, especially the first one. anything with coconut in it always gets my vote!
Priya says
Tried it today,such an simple and tasty dish.
Raks Anand says
Thank you so much 🙂
Kitchen Flavours says
Wow yummy recipe. Pumpin chunks look like ripe mango. Makes me drool....
sowmya says
something like kootu..sounds delicious..
LG says
Happy New Year to you 2. Pumpkin palya looks gorgeous in the pic have to try it out soon. I am back in town 🙂
Chitra - spicelover says
we add sambhar powder instead of grinding chilies.this u know!!will try this next time:)looks yummy...nice posting after a gap:)
Anonymous says
recipe looks so simple, and delicious too!!!!
Daily Meals says
Wow! That looks great...
Priya says
Wow am craving for this sort of curries, urs looks prefect..delicious dish!
vidhas says
nice pumkin curry.
Dershana says
Helloooooooo... I love this dish. the only thing I do differently is adding the grated coconut in without grinding them.
Happy New Year
Happy cook says
Deliicous dish and beautiful colour.
Send it to FIC, it is yeallow the colour.
Premyscakes says
nice entry. i have not tried pumkin, book marked and will try this weekend.
Asha says
Oh, masala sounds so good, photo is gorgeous. I love Squash too, make it for dosa! :))
Purnima says
Rajeswari, wonderful recipe..loved the neat instructions n stepwise pics..in my 'to try' folder! Very healthy n yummy upperi!
Laavanya says
That looks awesome Raks.. i hardly buy this because it is too sweet but your curry looks delicious - must give it a shot. Wishes to your son on his 5th bday 🙂
Jaishree says
Curry sounds delicious..pics look gorgeous ...
Mahimaa's kitchen says
mmmm yummy. lovely pic. i have tasted this dish at a friend's place. it was awesome.
Cham says
I make something similar with chow chow , pumpkin & coco looks gorgeous.
Adlak's tiny world says
Zzzz... tasty curry raks. gr8 pics and say my belated Birthday wishes n hugs to yr little boy.
Yasmeen says
Never mind,we all get busy once in a while.Hope your son had a wonderful birthday.I see nice yellow recipes blossoming ,the dry roast of pumpkin looks deliciously spicy:)
AnuSriram says
That looks lovely... What a nice colour!
Gita's Kitchen says
They look very colorful and tasty, I like the ground ingredients here, must have tasted great 🙂
anudivya says
Wondering where you were! Glad to have you back. Curry looks nice and healthy.
DEESHA says
wow that looks soo bright & colorul
Seena says
Sure, love the first pic. It tempts me much! 🙂
Festival wishes , dear.. 🙂
Priti says
Looks nice...we have pumpkin ..gud detail procedure dear...sitting in our kitchen too...
Poonam says
nice recipe!!
jeyashrisuresh says
i make it in adifferent way.Ur recipe is very new to meand very much inviting also. Will try it shortly.
Ramya's Mane Adige says
Loved the first pic!!! I usually make a gravy out of yellow pumpkin. Dry sabzi like this would be a welcome change.. thanx for sharing!! 🙂 Happy Sankranti!!
Rathna says
Looks yum ! Never made pumpkin curry this way..will definetly try...Nice pics 🙂
Uma says
delicious curry! looks so gorgeous and mouthwatering. Happy Sankranthi!
Purnima says
This was a very flavorful upperi ...the ground masala did magic to pumpkin n my two tiny kids also had it along with us! Tks for sharing this...wd b frequent dish for me now on.
RAKS KITCHEN says
Thankyou purnima,for trying and letting me know the feedback 🙂 Glad that u all enjoyed!
Divya says
Hi Raji... I made this curry just now... I was not satisfied with the taste when i tasted the curry immediately after adding the ground masala... I thought i should have not made this but when the masala got roasted well the coconut turned brown the curry tasted simply superb 🙂 All recipes of yours guarantee taste... Keep rocking... thumbs up...
Unknown says
Very good recipe and mouthwatering too...
Malar Vathi says
NICE
manasi joshi says
Hi dear your recipes are really tempting, n the way u post them is very nice n user friendly .ur step by step presentation is very unique! I feel how I didn't find it earlier I am a foodie n loves to experiment, your blog is really helpful..keep posting
Ethirajan V says
Mrs.Raji,
The secret of this curry is your point no 1 & 8...I tried this its very tasty..An excellent accompaniment for Chappati and also for Puri .Should be enjoyed when it is fresh and hot...A safe replacement for Potato Porial !!
Lavanya Raj says
looks yummy... will try it...:)
Rajul Jain says
Love the receipe. I tried it today.my husband hates pumpkin,after eating it he was unable to recognize what curry it was. He loved it:) thanks much for sharing it.