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4.84 from 6 votes

Parangikai puli kuzhambu

Parangikai puli kuzhambu, is the very perfectly balanced kuzhambu I would say. It lends slight sweet taste to the kuzhambu and balances all the tastes well.
Prep Time15 mins
Cook Time25 mins
Soaking time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 small lemon size Tamarind 1 tbsp
  • 1 whole Garlic
  • 12 small onion shallots
  • 1 tablespoon sambar powder heaped
  • ½ cup cubed yellow pumpkin heaped
  • ¼ teaspoon turmeric
  • Salt as needed

To grind

  • ¼ cup coconut grated
  • Water a little

To temper

  • 2 tablespoon Oil
  • ½ teaspoon Mustard
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon Cumin seeds
  • 1 sprig Curry leaves


  • Soak tamarind for 20 minutes in hot water. Extract juice, adjust water to make it total 2 cups.
  • Peel garlic, small onion. Cut onion into 2 or 3. Cube the yellow pumpkin.
  • Heat a heavy bottomed vessel with oil. Add fenugreek seeds, mustard, once splutter, add cumin seeds, lastly curry leaves.
  • In goes garlic, onion and fry till soft and turns golden here and there.
  • Add tamarind juice, parangikai, turmeric, sambar powder and required salt.Bring to boil, meanwhile grind coconut to paste with little water.
  • Add to the boiling kuzhambu and add one more cup water along.
  • Boil for 7-10 mins until vegetable is cooked and the gravy is thick.
  • Switch off stove and garnish with few fresh torn curry leaves.


I usually slice the skin off yellow pumpkin. But my mom adds as such too. So up to you.
Other vegetables that can be used the same way in the recipe: Brinjal, drumstick, mango or even more garlic and onion itself.
We can use sesame oil too for tempering.