Yello Pumpkin Gojju | Pumpkin Coconut Tamarind Kulambu
 
Prep time
Cook time
Total time
 
Yellow Pumpkin Gojju is a delicious, authentic rice accompaniment prepared with a tamarind base. Mild sweetness from pumpkin, with a tangy Tamarind and coconut paste makes the Parangikai Kulambu /kuzhambu delicious.
Author:
Recipe type: Kuzhambu
Cuisine: Indian
Ingredients
  • Yellow Pumpkin - 150 grams
  • Tamarind – 1 small lemon sized ball
  • Sambar powder/ chilli powder – 1 tsp
  • Jaggery powder - 1 tbsp (optional)
  • Turmeric powder - pinch
  • Salt – to taste
  • To temper:
  • Coconut Oil – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Fenugreek – ⅛ tsp
  • Channa dal - 1 tbsp
  • Curry leaves – few
  • To grind:
  • Cumin seed - ¼ tsp
  • Coconut - 3 tbsp
  • Green chilli - 1, big
Method
  1. Add ¼ cup of water, little salt and pressure cook pumpkin for one whistle and let the pressure release naturally
  2. Soak tamarind in 1 cup + ½ cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  3. In a mixie jar add coconut, green chilli, cumin seed and Little water; grind into a paste
  4. Add oil to the heavy bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter
  5. Add the tamarind juice, Sambar powder, turmeric powder, 1 cup of water, salt and cook till the raw smell goes off and kuzhambu reduce to ¾ th of the portion; for about 15- 17 minutes
  6. Add the cooked pumpkin and ground paste and cook for 5-7 minutes
  7. Add jaggery and cook for 3- 5 minutes and switch off
Notes
1. Pumpkin can be cooked in tamarind water but it takes time to cook so I cooked it separately
2. Pumpkin I used was hard so I preferred cooking it separately
3. Pumpkin can also be microwaved
4. Adjust the spice according to your taste. Pumpkin is mild sweet so I add extra spice. If pumpkin used is not sweet reduce the sambar powder
5. Regular cooking oil can be used instead of coconut
6. Boil the kuzhambu according the consistency you desire and adjust the water accordingly
7. If you think Kulambu is watery in a small bowl add ¼ tsp of rice flour and mix it with 2 tbbp of water make a paste, add to kuzhambu and let it boil for 3-4 minutes
8. Sesame seed can be sauted and added to the kuzhambu
Recipe by Traditionally Modern Food at https://traditionallymodernfood.com/index.php/2017/07/06/parangikai-kulambu-kuzhambu-yellow-pumpkin-gojju-pumpkin-coconut-tamarind-kulambu/