Parangi Kai Puzhi Kootu is a traditional South Indian dish made with yellow pumpkin, lentils, tamarind, and sambar powder. It can be enjoyed with hot rice, accompanied by fried appalam or vadavam.
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Parangi Kai (Yellow Pumpkin) Puzhi Kootu
6
servings10
minutes15
minutesDiscover the delightful flavors of Parangi Kai Puzhi Kootu, a classic South Indian dish. Made with yellow pumpkin, lentils, tamarind, and sambar powder, it’s perfect with hot rice and crispy appalam or vadavam.
Ingredients
Parangi Kai – Medium size piece
Green Gram dhal – ½ cup
Tamarind – Big Gooseberry size
Big Onion – 1 (Medium size)
Tomato – 1
Garlic flakes – 4 (optional)
Sambar Powder – 2 teaspoons
Turmeric Powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
- For seasoning:
Oil – 1 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Jeeragam (cumin) – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Asafoetida powder – a pinch
Curry leaves – few
Green Chillies – 2
Directions
- Begin by cooking the green gram dal with a pinch of turmeric powder until it’s soft. Meanwhile, cut the Parangi Kai into medium-sized pieces. Finely chop the onion and tomato.
- Soak a small amount of tamarind in water and extract one to two tablespoons of thick juice.
- Heat oil in a kadai. Once hot, add mustard seeds and wait for them to splutter. Then, add urad dal, jeeragam, asafetida powder, curry leaves, finely chopped garlic flakes, and slit green chillies. Fry these ingredients briefly, just for a second.
- Proceed by adding the chopped onions, frying them until they turn transparent. Follow this with the tomato pieces, cooking until they are well mashed.
- Next, incorporate sambar powder, a bit more turmeric powder, and salt, stirring the mixture thoroughly. Add the Parangi Kai pieces, mixing them well. Pour in just enough water to cover the vegetables, stir again, and cover with a lid. Let it cook on medium heat for four to five minutes, or until the vegetable is tender.
- Now, add the cooked dal to the kadai and stir well. Allow the mixture to come to a boil. Then, stir in the tamarind juice.
- Cover the kadai with the lid again and let it simmer on low heat for another two to three minutes before removing it from the stove. Your dish is now ready to be served.
Recipe Video
Notes
- Garlic can be added in seasoning, or you can cook garlic along with dhal. If you do not like garlic, you can omit the same.
Today’s lunch side dish along with Sambar and rice. Tasted little sweeter