Yellow 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
Method
- 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 )
- 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.!!
Goes well with dosa also.It will be in nice colour of pumpkin yellow and no need to add turmeric also.
Daily Meals
October 4, 2007 at 8:20 amWow…it looks delicious…nice colour…
Vijaya.
RAKS KITCHEN
October 4, 2007 at 10:33 amThankyou Vijaya!!
Richa
October 4, 2007 at 3:51 pmhey, that looks delicious, i make a dryish subzi, would like to try this sometime.
thanks for leaving a trail on my blog!
RAKS KITCHEN
October 4, 2007 at 4:25 pmDo try this Richa,will taste yummy!!I hope..!!!!Thanx for dropping in here…:))
Kribha
October 4, 2007 at 5:37 pmThis gravy looks so good. Nice recipe. Atfirst I thought it was sambar. Nice color and looks delicious.
Shivapriya
October 4, 2007 at 5:39 pmhey Raji
Thanks for dropping by.. pumpkin gravy looks delicious, we make curry n sambar with this but not mashed.
Asha
October 4, 2007 at 8:39 pmGreat recipe Raks. I love Pumpkins at this time of the season.Thanks!:))
Kumudha
October 4, 2007 at 11:02 pmPumpkin gravy looks delicious!
I recently made pumpkin gravy from an another blog. It was wonderful.
RAKS KITCHEN
October 5, 2007 at 3:13 amKribha,
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
October 5, 2007 at 9:15 amThanks 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
October 5, 2007 at 10:28 amThanx Sheela!!
Supriya
November 12, 2009 at 10:18 amHi Raks, made ur pumpkin gravy over the weekend. It was wonderful, we all enjoyed it. Thanks.
Supriya
November 12, 2009 at 10:18 amHi 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
November 12, 2009 at 3:12 pmSupriya Thanks so much for taking time to write feedback,so kind of you! Thanks for your lovely words!!
Animisha
February 14, 2010 at 2:21 amDude
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
December 27, 2010 at 7:18 amHi 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
December 29, 2010 at 7:36 amSudha
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
June 19, 2012 at 12:05 pmVery novel recipe, using pumpkin as the base. I'm going to give it a try soon.
Thanks!
Chhutki
July 6, 2012 at 7:19 amThank you. I will try tonight. Varieties helps. Thanks for sharing this different method of preparing pumpkin.
Manju Anand
November 5, 2012 at 12:32 amHi
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
May 19, 2013 at 2:15 pmI try most of yr recipe…will give it a try….thanks fr posting such recipe
durga raja
November 25, 2013 at 8:50 amI 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
November 25, 2013 at 8:53 amYou mean paste or thick pulp?
Very less as much we use for rasam. Say 1/4 cup
Harshita M.R
June 3, 2014 at 7:30 amInteresting Recepies
sura muthu
June 10, 2014 at 1:21 amhai today i tried this recipe it was awesome!! Really we all loved it especially my daughter. Thanks.
sura muthu
June 10, 2014 at 1:21 amhai 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
August 24, 2015 at 4:53 amHi prepared pumpkin curry today…its v yummy..thanks for the recipe..I added garlic while tempering…it enhances the taste.
Seetha Suresh
November 27, 2016 at 2:35 pmTried it and loved the taste 🙂 nice easy and yummy recipe!
Unknown
December 22, 2018 at 2:28 amHi
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
December 22, 2018 at 2:32 amPeriya nellikkai size.