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Pumpkin Gojju | Parangikai Kuzhambu

July 6, 2017 By Vidya Srinivasan 3 Comments

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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.

Pumpkin Paal kootu

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 


Parangikai Kuzhambu |Yellow Pumpkin Gojju

4.75 from 4 votes
Print Pin Comment
Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan

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

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Notes

  1. If you are using soft ripe yellow unplug cook directly 
  2. For firm pumpkin cook the pumpkin separately for easy cooking
  3. Firm 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 oil
  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 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
  8. Sesame seed can be sauted and added to the kuzhambu
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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

Filed Under: Kuzhambu | Kulambu, Pumpkin recipes, Tamarind based Kuzhambu varieties Tagged With: coconut, gojju, Indian, kulambu, kumbalakai, kumbalakayi, kuzhambu, parangikai, pumpkin, Recipe, Sihi, south, TAMARIND, Tmf, variety, vidya, yellow

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Comments

  1. vinay bansal says

    July 12, 2017 at 04:56

    5 stars
    thanks for sharing this recipe it’s really awesome we really liked it.

    Reply
  2. Freda Dias says

    July 13, 2017 at 08:07

    So delicious and comforting!

    Reply

Trackbacks

  1. பரங்கிக்காய் பால் கூட்டு | Yellow Pumpkin Paal Kootu | Parangikai Kootu | Traditionally Modern Food says:
    November 6, 2019 at 22:39

    […] I buy parangikai from Indian stores I will mostly end up doing Parangikai Kuzhambu. As always I thought I will end up doing that but I happened to see my friend Sri’s Pumpkin […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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