Pumpkin Puzhi Kuzhambu recipe | பரங்கிக்காய் புளிகுழம்பு is a South Indian recipe, used as a side dish along with rice. Can also be used for phulkas and parathas. As the vegetable itself has a sweet taste in it, when combined with tamarind and chilli powder, it gives a wonderful taste. Try this and you’ll love this puzhi kuzhambu. Steps are easy to follow.
- pumpkin/ parangikkai – 1/2 kg
- garlic/ poondu – 4 to 5 number cloves
- onion – 1 (chopped)
- tomato – 1 (chopped)
- sambar powder – 1.5 tsp Chettinad Sambar powder Preparation
- turmeric powder/ manjal thool – 1/4 tsp
- tamarind/ puzhi paste – 2 tsp Tamarind Paste Preparation
- salt/ uppu – to taste
- gingely oil – 2 tsp
- mustard seeds / kadugu – 1/2 tsp
- urad dal / ulundham paruppu – 1 tsp
- asafoetida / perungaayam – pinch
- pepper / Milagu – 1/4 tsp
- fennel seeds/ sombu – 1/4 tsp
- cumin seeds/ seeragam – 1/4 tsp
- fenugreek seeds / vendhayam – 1/4 tsp
- curry leaves / karuvepilai – few
1. Wash and chop all the vegetables pumpkin (with skin is preferable) onion, tomato and garlic. Put all these vegetables in a container.
2. Add one cup of water, close the container and cook in medium flame for 5 minutes.
3. Once ingredients were cooked well and becomes soft, add turmeric powder, sambar powder, salt and tamarind paste.
4. Mix well and keep in low flame for few more minutes.
5. Heat gingely oil in a fry pan, add mustard seeds and when it splutters add urad dal and when it turns golden brown add black pepper, fenugreek seeds, asafoetida and curry leaves.
6. Pour the seasoning into the pumpkin kuzhambu. Serve as side dish for rice.