Go Back

Parangikai Kuzhambu |Yellow Pumpkin Gojju

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


  • 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


  • 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


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  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!