Yellow Pumpkin Puli Kuzhambu (Parangikai Puli kuzhambu) recipe with full video and step by step pictures. A lip smacking puli kuzhambu made with yellow pumpkins that is perfect for rice and it is quite easy to prepare.
During our last visit to SriRangam we had this tasty puli kuzhambu at Sri Chitra hotel. It's an interesting kuzhambu recipe and they treated all their customers as their family members. We make puli kuzhambu using different vegetables and the most common one are drumstick, brinjal, lady's finger or simply with onions and garlic. When they told me the menu it was new to me and I have not tasted this kuzhambu anywhere else. We were so happy and excited with their excellent service. After our lunch I went to their kitchen and asked them about the recipe details. I noted down the recipe from him and tried it on the next day for our lunch. It turned out very well and tasted exactly the same. It's a straightforward recipe and let's see how to prepare this kuzhambu.
Here is the video link for Parangikai Pulikuzhambu
Here is my article in Vikatan for the recipe Parangikai Pulikuzhambu
Check out my other Kuzhambu recipes
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
- Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal
- Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu
- 20 small onions
- 10 garlic cloves
- 1 tomato
- medium lemon size tamarind
- 1/2 cup chopped yellow pumpkin
- 1/4 tsp turmeric powder
- 1.5 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp fenugreek
- 1/2 tsp mustard and urid dal
- small piece asafoetida
- 2 tsp grated jaggery
- few curry leaves
- 1/4 cup gingely oil
- salt to taste
Soak tamarind in hot water and extract juice with 2 cup water. Chop small onions and garlics finely. Peel the pumpkin and chop into small cubes. Chop the tomato.
Heat gingely oil in a kadai and add fenugreek. When it sizzles, add the mustard and urid dal. Allow them to crackle and add the chopped onions and garlics.
Saute well. Next, add the tomato and curry leaves and saute until it turns soft.
Now add the pumpkin cubes and saute well until the pumpkin cubes are half done.
Once the pumpkin cubes turn soft, add the tamarind extract along with the required salt.
Now add the turmeric powder, red chilly powder and coriander powder. Mix well and close it with a lid. Allow the kuzhambu to boil for 7 to 10 minutes.
When the kuzhambu starts to boil well, add the asafoetida and jaggery. Mix well and cook till the oil specks on the top of the kuzhambu.
Delicious yellow pumpkin Puli kuzhambu is ready to serve.