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 kuzhambu delicious.
Having a sweet tooth, I like anything with a touch of sweetness. This yellow pumpkin kuzhambu is one of my favorites since childhood days. Parangikai we get in India is a bit on the sweeter side so I can’t say no for this coconut flavored pumpkin gojju . Sutta appalam and yellow Parangikai Kulambu is my sister’s favorite combo.
After coming to US during Halloween time I saw lots of pumpkin in grocery store. Got a piece and tried kuzhambu. Yellow pumpkin I picked was extreme hard and it took forever to cook. I have seen Amma cooking vegetable directly in kuzhambu, so tried the same way but after cooking in tamarind water for 20 – 25 minutes, yellow pumpkin hardly got cooked.
I somehow managed to cook that day but was not happy. I discussed with my Amma, she said certain Parangikai takes longer time to cook and suggested cooking in pressure cooker. As always pressure helps for faster cooking.
With one whistle the Parangikai is 3/4 done. If I add it to the parangikai kuzhambu at that stage it cooks well and the flavours are infused in the kuzhambu.
Coconut oil gives nice flavour to the parangikai Kuzhambu . Freshly ground coconut paste adds aromatic taste for the kuzhambu. Yellow pumpkin puli Kuzhambu can be prepared within 30 minutes. Parangikai Kuzhambu Stays good for 2 days
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Ingredients
- Yellow Pumpkin - 175 grams
- Tamarind – 12 grams
- Sambar powder/ chilli powder – 1 tsp
- Jaggery powder - 1 tbsp optional
- Turmeric powder - 1/8 tsp
- Hing - generous pinch
- Salt – to taste
- To temper:
- Coconut Oil – 6 grams
- Mustard seeds – 1/2 tsp
- Fenugreek – 1/4 tsp
- Curry leaves – few
- Coriander leaves - few
- To grind:
- Cumin seed - 1/2 tsp
- Coconut - 25 grams
- Green chilli - 1 adjust according to your taste
Instructions
- Soak tamarind in 2 cups of hot water and keep aside for at least 20 minutes, and extract the juice
- In a mixie jar add coconut, green chilli, cumin seed and little water; grind into a paste
- For soft ripe pumpkin:
- Add oil to the pan, once when the oil is hot add mustard seeds and fenugreek seeds; let them splutter
- Add curry leaves and sauté
- Add ripe pumpkin and cook for a minute
- Add tamarind extract, turmeric powder, hing, salt and Sambar powder; mix well
- Let the Kuzhambu books till the raw smell goes off and pumpkin is all cooked soft
- Add the ground coconut along with mixie water; let them boil for 5-6 minutes
- Add jaggery and boil for 2-3 minutes
- Add coriander leaves and switch off
- For firm pumpkin:
- Add 1/4 cup of water, little salt and pressure cook pumpkin for one whistle and let the pressure release naturally
- Add oil to the heavy bottomed pan. When oil is hot add ingredients under "to temper" and let them splutter
- Add the tamarind juice, Sambar powder, turmeric powder, 1 cup of water, salt and cook for 10 minutes
- Add pumpkin and took till the tamarind raw smell goes off and kuzhambu reduce to 3/4 th of the portion; for about 10 minutes
- Add ground paste and cook for 5-7 minutes
- Add jaggery and cook for 3- 5 minutes
- Add coriander leaves and switch off
Video
Notes
- If you are using soft ripe yellow unplug cook directly
- For firm pumpkin cook the pumpkin separately for easy cooking
- Firm Pumpkin can also be microwaved
- 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
- Regular cooking oil can be used instead of coconut oil
- Boil the kuzhambu according the consistency you desire and adjust the water accordingly
- If you think Kulambu is watery in a small bowl add 1/4 tsp of rice flour and mix it with 2 tbsp of water make a paste, add to kuzhambu and let it boil for 3-4 minutes
- Sesame seed can be sauted and added to the kuzhambu
Ingredients:
Yellow Pumpkin – 175 grams
Tamarind – 12 grams
Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)
Jaggery powder – 1 tbsp (optional)
Turmeric powder – 1/8 tsp
Hing – generous pinch
Salt – to taste
To temper:
Coconut Oil – 6 grams
Mustard seeds – 1/2 tsp
Fenugreek – 1/4 tsp
Curry leaves – few
Coriander leaves – few
To grind:
Cumin seed – 1/2 tsp
Coconut – 25 grams
Green chilli – 1 (adjust according to your taste)
Method:
- Soak tamarind in 2 cups of hot water and keep aside for at least 20 minutes, and extract the juice
- In a mixie jar add coconut, green chilli, cumin seed and little water; grind into a paste
For soft ripe pumpkin:
- Add oil to the pan, once when the oil is hot add mustard seeds and fenugreek seeds; let them splutter
- Add curry leaves and sauté
- Add ripe pumpkin and cook for 2 mins
- Add tamarind extract, turmeric powder, hing, salt and Sambar powder; mix well
- Let the Kuzhambu cooks till the raw smell goes off and pumpkin is all cooked soft
- Add the ground coconut along with mixie water; let them boil for 5-6 minutes
- Add jaggery and boil for 2-3 minutes
- Add coriander leaves and switch off
For firm pumpkin:
- Add 1/4 cup of water, little salt and pressure cook pumpkin for one whistle and let the pressure release naturally
- Add oil to the heavy bottomed pan. When oil is hot add ingredients under “to temper” and let them splutter
- Add the tamarind juice, Sambar powder, turmeric powder, 1 cup of water, salt and cook for 10 minutes
- Add pumpkin and took till the tamarind raw smell goes off and kuzhambu reduce to 3/4 th of the portion; for about 10 minutes
- Add ground paste and cook for 5-7 minutes
- Add jaggery and cook for 3- 5 minutes
- Add coriander leaves and switch off
thanks for sharing this recipe it’s really awesome we really liked it.
So delicious and comforting!