Pumpkin Pulikari | Chettinad Pulikari | Parangikai pulikari| poondu kuzhambu | garlic tamarind curry | spicy south Indian garlic gravy | south Indian kuzhambu recipe | poondu milagu kuzhambu with step-by-step pictures and video recipe. Check out the pumpkin Kulambu recipe. If you like the video, pls SUBSCRIBE to my channel.
pumpkin kuzhambu
healthy and flavorful kuzhambu with pumpkin. Tastes great with rice and tiffin varieties.
Puli KUZHAMBU
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.
pumpkin Poondu kulambu
Garlic-based kara kuzhambu with spice and pumpkin is so flavorful and healthy. Garlic is widely used in Indian pathiya samayal recipes. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes
CAN I USE TAMARIND PASTE?
Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its sourness.
CAN I SKIP TOMATOES?
Yes, I like the soreness from tomatoes, hence I have used them. If you are skipping tomatoes, adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes
The shelf life of parangikai kuzhambu
It stays good for 3 days in the fridge.
Sambar powder for pumpkin pulikari?
I used homemade sambar powder, which gives good flavor and consistency to the kuzhambu. If you are skipping, use extra skip red chilli powder, coriander powder, and turmeric powder.
COLOR OF THE pumpkin kulambu
The color of the Kara Kuzhambu totally depends on various factors like sambar powder, tamarind, tomatoes, etc.
WHAT SHOULD BE THE CONSISTENCY OF Chettinad pulikar?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
CAN I ADD skip onion and garlic?
Yes, they are optional, but they give an amazing taste to parangikai puli kulambu, so I would recommend them.
Ingredients
1 tablespoon peanut oil
1/4 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1/2 teaspoon urad dal
Curry leaves
2 green chilies
6 garlic cloves
1/4 cup chopped onion
10 small onions
1/2 tablespoon sambar powder
1 large tomato
1/2 teaspoon coriander powder
Water (as needed)
1/2 cup tamarind water
Jaggery (to taste)
1/4 teaspoon pepper powder
1 teaspoon sesame oil
How to make pumpkin pulikari with step-by-step pictures
- Heat oil in a pan.
- Splutter mustard seeds, fenugreek seeds, and urad dal.
- Add cumin seeds and fennel seeds; roast well.
- Furthermore, add curry leaves, green chilies, and onions; mix well.
- Add turmeric powder and salt; sauté until translucent.
- Furthermore, add tomatoes, sambar powder, and coriander powder; sauté.
- Add pumpkin and sauté until the tomatoes turn mushy.
- Furthermore, add tamarind water and enough water; boil until the pumpkin is cooked.
- Add pepper powder, jaggery, and sesame oil; cook until the kuzhambu thickens and comes together.
Ingredients
- 1 tablespoon peanut oil
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/8 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon urad dal
- Curry leaves
- 2 green chilies
- 6 garlic cloves
- 1/4 cup chopped onion
- 10 small onions
- 1/2 tablespoon sambar powder
- 1 large tomato
- 1/2 teaspoon coriander powder
- Water as needed
- 1/2 cup tamarind water
- Jaggery to taste
- 1/4 teaspoon pepper powder
- 1 teaspoon sesame oil
Instructions
- Heat oil in a pan.
- Splutter mustard seeds, fenugreek seeds, and urad dal.
- Add cumin seeds and fennel seeds; roast well.
- Furthermore, add curry leaves, green chilies, and onions; mix well.
- Add turmeric powder and salt; sauté until translucent.
- Furthermore, add tomatoes, sambar powder, and coriander powder; sauté.
- Add pumpkin and sauté until the tomatoes turn mushy.
- Furthermore, add tamarind water and enough water; boil until the pumpkin is cooked.
- Add pepper powder, jaggery, and sesame oil; cook until the kuzhambu thickens and comes together.
Video
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