Yellow pumpkin gravy recipe for rice, a delicious, healthy south Indian accompaniment for rice in gravy form.
Also have a look at this lunch menu I prepared with this as part of it.
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.
South Indian yellow pumpkin gravy for rice
- 2 cups Yellow pumpkin cubed
- 1 teaspoon Tamarind small gooseberry sized
- 1 Onion
- 6 Green chillies
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- ¼ teaspoon Fenugreek seeds
- ⅛ teaspoon Asafoetida
- 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.!!
- 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.
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.