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Home » KUZHAMBU/ GRAVY FOR RICE » Yellow pumpkin gravy, parangikkai chutney, Indian yellow pumpkin recipes

Yellow pumpkin gravy, parangikkai chutney, Indian yellow pumpkin recipes

October 4, 2007 by Raks Anand 30 Comments /

Pumpkin gravyYellow pumpkin, known as parangikkai in tamil is used in south Indian cooking. 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 flavourful and tasty as it is mild sweet. Because of this sweetness, few even dont like it. Especially when it is made as parangikkai kootu or parangikkai poriyal, it is not the favorite of many. Parangikkai is also known as manjal poosani, manjal poosanikkai.
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.

Ingredients

  • Yellow pumpkin, cubed – 2 cups
  • Tamarind – small gooseberry sized(lesser than we use for sambar)
  • Onion – 1, big in size
  • Green chillies – 7
  • Asafoetida – 1/8 tsp
  • Curry leaves – a sprig

Tempering

  • Mustard – 1/2 tsp
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Asafoetida/hing — 1/8 tsp
    cubed parangikkai, yellow pumpkin

    Method

      1. Pressure cook pumpkin to 3 whistles,and mash it without to smooth paste with potato masher.(You can also run it in mixer after cooling )

    parangikkai chutney 1

      1. Cut onions into cube and slit the chillies.

    parangikkai chutney ingredients

      1. Soak and extract the tamarind juice.

    parangikkai chutney ingredients 2

    1. Heat kadai and add the tempering items followed by green chillies,curry leaves and onion.
      parangikkai chutney temper, onion
    2. Saute till onion becomes transparent.You can add asafoetida at this stage too..
      parangikkai chutney step 5
    3. Add tamarind extract,salt and bring to boil.
      parangikkai chutney step 6
    4. Add the cooked mashed pumpkin and mix well.
      parangikkai chutney step 7
    5. Boil for some 5-6 minutes and serve hot with Rice.!!
      Parangikkai chutney step 8

Goes well with dosa also.It will be in nice colour of pumpkin yellow and no need to add turmeric also.
Indian yellow pumpkin recipes

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Filed Under: KUZHAMBU/ GRAVY FOR RICE

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Reader Interactions

Comments

  1. Daily Meals

    October 4, 2007 at 8:20 am

    Wow…it looks delicious…nice colour…

    Vijaya.

    Reply
  2. RAKS KITCHEN

    October 4, 2007 at 10:33 am

    Thankyou Vijaya!!

    Reply
  3. Richa

    October 4, 2007 at 3:51 pm

    hey, that looks delicious, i make a dryish subzi, would like to try this sometime.
    thanks for leaving a trail on my blog!

    Reply
  4. RAKS KITCHEN

    October 4, 2007 at 4:25 pm

    Do try this Richa,will taste yummy!!I hope..!!!!Thanx for dropping in here…:))

    Reply
  5. Kribha

    October 4, 2007 at 5:37 pm

    This gravy looks so good. Nice recipe. Atfirst I thought it was sambar. Nice color and looks delicious.

    Reply
  6. Shivapriya

    October 4, 2007 at 5:39 pm

    hey Raji
    Thanks for dropping by.. pumpkin gravy looks delicious, we make curry n sambar with this but not mashed.

    Reply
  7. Asha

    October 4, 2007 at 8:39 pm

    Great recipe Raks. I love Pumpkins at this time of the season.Thanks!:))

    Reply
  8. Kumudha

    October 4, 2007 at 11:02 pm

    Pumpkin gravy looks delicious!

    I recently made pumpkin gravy from an another blog. It was wonderful.

    Reply
  9. RAKS KITCHEN

    October 5, 2007 at 3:13 am

    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..:))

    Reply
  10. Shella

    October 5, 2007 at 9:15 am

    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.

    Reply
  11. RAKS KITCHEN

    October 5, 2007 at 10:28 am

    Thanx Sheela!!

    Reply
  12. Supriya

    November 12, 2009 at 10:18 am

    Hi Raks, made ur pumpkin gravy over the weekend. It was wonderful, we all enjoyed it. Thanks.

    Reply
  13. Supriya

    November 12, 2009 at 10:18 am

    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.

    Reply
  14. RAKS KITCHEN

    November 12, 2009 at 3:12 pm

    Supriya Thanks so much for taking time to write feedback,so kind of you! Thanks for your lovely words!!

    Reply
  15. Animisha

    February 14, 2010 at 2:21 am

    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.

    Reply
  16. Sudha

    December 27, 2010 at 7:18 am

    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.

    Reply
  17. RAKS KITCHEN

    December 29, 2010 at 7:36 am

    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

    Reply
  18. Sukshma

    June 19, 2012 at 12:05 pm

    Very novel recipe, using pumpkin as the base. I'm going to give it a try soon.
    Thanks!

    Reply
  19. Chhutki

    July 6, 2012 at 7:19 am

    Thank you. I will try tonight. Varieties helps. Thanks for sharing this different method of preparing pumpkin.

    Reply
  20. Manju Anand

    November 5, 2012 at 12:32 am

    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

    Reply
  21. UMA BALOO

    May 19, 2013 at 2:15 pm

    I try most of yr recipe…will give it a try….thanks fr posting such recipe

    Reply
  22. durga raja

    November 25, 2013 at 8:50 am

    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

    Reply
  23. Raks anand

    November 25, 2013 at 8:53 am

    You mean paste or thick pulp?
    Very less as much we use for rasam. Say 1/4 cup

    Reply
  24. Harshita M.R

    June 3, 2014 at 7:30 am

    Interesting Recepies

    Reply
  25. sura muthu

    June 10, 2014 at 1:21 am

    hai today i tried this recipe it was awesome!! Really we all loved it especially my daughter. Thanks.

    Reply
  26. sura muthu

    June 10, 2014 at 1:21 am

    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

    Reply
  27. pinky

    August 24, 2015 at 4:53 am

    Hi prepared pumpkin curry today…its v yummy..thanks for the recipe..I added garlic while tempering…it enhances the taste.

    Reply
  28. Seetha Suresh

    November 27, 2016 at 2:35 pm

    Tried it and loved the taste 🙂 nice easy and yummy recipe!

    Reply
  29. Unknown

    December 22, 2018 at 2:28 am

    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

    Reply
  30. Raks Kitchen

    December 22, 2018 at 2:32 am

    Periya nellikkai size.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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