Parangi Kai (Yellow pumpkin) Pachadi

Parangi Kai (Yellow pumpkin) Pachadi

Ingredients

  • Yellow pumpkin – 1 big piece
  • Tamarind – A big gooseberry size
  • Jaggery powdered – 2 to 3 tablespoons
  • Sambar Powder – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • For seasoning:
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Asafoetida Powder – a pinch
  • Curry Leaves – few
  • Salt – 1 teaspoon or as per taste

Directions

  1. Remove the skin and seeds from the pumpkin. Cut into small pieces. Put it in thick bottomed vessel and add enough water to cover the vegetable. Add sambar powder, turmeric and salt. Mix well and cook till the pumpkin is soft.
  2. Soak tamarind in little water and extract the juice. Add it to the cooked pumpkin along with jaggery powder. Stir well and again allow to cook till all blends well.
  3. Season it with mustard, asafoetisa and curry leaves.

6 Comments

  1. Very innovative – I just got pumpkin and going to try this. I always check your blog for something interesting and must say there is no disappointment.

  2. I like to try some simple recipes for mutton varuval pls.
    Tq.

  3. Just made this with red pumpkin. Didn’t add curry leaves, jaggery, salt and astifoeda but added stoneflower and madras sambar. It came out delicious! Mine didn’t come out so jelly like as yours, but that is probabaly because I didn’t follow the recipe completely. It has a slightly hearty yet very refreshing sweet and sour flavour. Recipe was handy, short and clear. Will make this again. Thank you 🙂

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