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.
Wow…it looks delicious…nice colour…
Vijaya.
Thankyou Vijaya!!
hey, that looks delicious, i make a dryish subzi, would like to try this sometime.
thanks for leaving a trail on my blog!
Do try this Richa,will taste yummy!!I hope..!!!!Thanx for dropping in here…:))
This gravy looks so good. Nice recipe. Atfirst I thought it was sambar. Nice color and looks delicious.
hey Raji
Thanks for dropping by.. pumpkin gravy looks delicious, we make curry n sambar with this but not mashed.
Great recipe Raks. I love Pumpkins at this time of the season.Thanks!:))
Pumpkin gravy looks delicious!
I recently made pumpkin gravy from an another blog. It was wonderful.
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..:))
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.
Thanx Sheela!!
Hi Raks, made ur pumpkin gravy over the weekend. It was wonderful, we all enjoyed it. Thanks.
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.
Supriya Thanks so much for taking time to write feedback,so kind of you! Thanks for your lovely words!!
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.
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.
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
Very novel recipe, using pumpkin as the base. I'm going to give it a try soon.
Thanks!
Thank you. I will try tonight. Varieties helps. Thanks for sharing this different method of preparing pumpkin.
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
I try most of yr recipe…will give it a try….thanks fr posting such recipe
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
You mean paste or thick pulp?
Very less as much we use for rasam. Say 1/4 cup
Interesting Recepies
hai today i tried this recipe it was awesome!! Really we all loved it especially my daughter. Thanks.
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
Hi prepared pumpkin curry today…its v yummy..thanks for the recipe..I added garlic while tempering…it enhances the taste.
Tried it and loved the taste 🙂 nice easy and yummy recipe!
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
Periya nellikkai size.