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We hope you got insight from reading it, now let’s go back to parangikaai kuzhambu / yellow pumpkin in tamarind sauce recipe. You can have parangikaai kuzhambu / yellow pumpkin in tamarind sauce using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:
- Take 1/2 kg Yellow pumpkin
- Provide 1 chilly slit green
- You need 5 curry leaves
- Get 200 ml tamarind or diluted tamarind Soaked extract
- Use to taste Salt
- You need jaggery
- Take 4 - 5 tbsps sesame oil
- Provide 1 tsp mustard seeds
- Get 1 tsp fenugreek
- Prepare pinch asafoetida
- Use 1 tbsp channa dal
- Provide 1 tbsp dal urid
- Prepare 4 tbsps sesame seeds (black / white)
- Use 2 tbsps coconut grated
- Provide 7 chillies dry red
- You need 2 tbsps fenugreek seeds
- Provide 2 tbsps channa dal
- Take 2 tbsps coriander seeds
Steps to make Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:
- Firstly chop the pumpkin into huge chunks, steep the tamarind in luke warm water for 10 minutes.
- Take a wok / kadaai and firstly dry roast sesame seeds on medium heat, transfer it to a blender jar, add grated coconut to this, in the same wok roast all the ingredients given under "roasting and grinding" until aromatic and transfer this to same blender jar, grind it to a fine powder.
- In the same wok add sesame oil, on medium heat, temper mustard seeds, fenugreek seeds and asafoetida. Add the channa dal, urid dal, saute this until aromatic then add the chopped pumpkin with one slit green chilly.
- Saute the pumpkin until tender (will take about 4-5 minutes) on medium heat. Now add the tamarind extract and allow this to boil. Add required amount of salt.
- Once when this comes to a boil add few granules of jaggery, this is just to balance the taste do not add too much of it, because as it is the pumpkin is sweet in nature. Later add the freshly prepared powder to the boiling concoction and stir. Add about 200 ml of water to this, it will be too thick, so lean the consistency.
- Allow this to boil on medium heat for about 10 minutes or until the kuzhambu becomes thick.
- Serve it hot with plain rice or you can serve it as an accompanimet with Manja Pongal / Turmeric Pongal.
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