Parangikai Pachadi is a simple yet flavorful South Indian dish that highlights the natural sweetness of pumpkin. Cooked with sambar powder, turmeric, and a touch of jaggery, it is perfectly balanced by the tangy tamarind. A classic tempering of mustard seeds, asafoetida, and curry leaves adds an aromatic touch. This curry pairs wonderfully with steamed rice, making it a comforting and wholesome addition to any meal.
Parangikai Pachadi is a flavorful South Indian dish made from pumpkin. To prepare it, start by peeling and deseeding the pumpkin, then cut it into small pieces and cook in a thick-bottomed vessel with water, sambar powder, turmeric, and salt until soft. Soak tamarind in water to extract juice, then add it along with jaggery powder to the cooked pumpkin, stirring well and allowing it to blend together. Finally, season the dish with mustard seeds, asafoetida, and curry leaves for an aromatic finish. This dish combines sweet, tangy, and spicy elements, making it a delightful accompaniment to rice.
Parangikai Pachadi Recipe
Parangikai Pachadi
4
servings5
minutes10
minutesA tangy dish that is made with yellow pumpkin (Parangikai) that is served with rice
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
- 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.
- 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.
- Season it with mustard, asafoetida and curry leaves.
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.
Hi Sathya,
Pl try and let me know your feed back.
I like to try some simple recipes for mutton varuval pls.
Tq.
I do not know non-vegetarian cooking.
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 🙂
Thank you for your kind feed back.