Parangikkai Pulikulambu

 

 

Ingredients

Items

Qnty

Comments

Pumpkin or Butter Squash

1 small size or 15 cut pieces.

 

(tamil:Parangikkai)

Onion

1 whole onion small size

if u get small onions (tamil:chinna vengayam) that would be the best for this recipe)

Tomato

1 whole tomato small size

(tamil:thakkali)

Garlic

5 flakes

(tamil:vellai-poondu)

Tamarind

In the size of a lemon(or ¼ cup paste)

(tamil:puli)

Chilly powder

1 1/2  teaspoon

(tamil:milagai thul)

Dhania Powder

1 teaspoon

(tamil:malli thul)

Green Curry Leaves

5 leaves

(tamil:karuvepilai)

Fennel Seeds

1/4 teaspoon

(tamil:sombu)

Fenugreek or methi seeds

1/4 teaspoon

(tamil:vendayam)

Turmeric powder

1 pinch

(tamil:manjal thool)

Jaggery(crushed)

2 teaspoons

(tamil:vellam)

Salt

3/4 teaspoon

Or as required

Oil

4 teaspoons

For frying

 

Method

 

1.      Wash the pumpkin in water and cut into two halves.Remove the seeds and thready stuff in between.

 

2.      Cut the pumpkin into big pieces about 2x2 inches.

 

3.      Cut the onion and tomato into small pieces.Cut the garlic in halves.

 

4.      Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1 cup of water to it.

 

5.      Heat the oil in a sauce pan and add the fennel seeds,methi seeds and curry leaves.

 

6.      After it splutters add the onion,garlic and tomato and sauté well.

 

7.      Put the pumpkin pieces and sauté well.Add a pinch of turmeric powder to it.

 

8.      Close with a lid and allow the pumpkin pieces to cook in a low flame for 5 minutes.Little water(1/2 cup) can be added if needed.

 

 

9.      Open the lid and take one piece in a spoon and press it.It should be soft.  

                  

10.  Now add the chilly powder and dhania powder and sauté well.

 

11.  Now pour the tamarind juice and add salt.

 

12.  Close the lid and allow to boil for 10 minutes.

 

13.  You will see the mixture gets thick and oil floats on top off the stove.

 

14.  Add the crushed jaggery and stir well.

 

15.  Transfer to a serving dish.

 

Tips

 

·         The same recipe can be done with lots of garlic and small onions.

·         The same recipe can be done with brinjal(kathirikkai),ladies finger(vendakkai),yam(karunaikilangu) cexcept that jaggery is not added.

·         Salt and chilly powder can be varied according to taste.

·         Goes well with white rice and idly.