Parangi Kai (Yellow pumpkin) poriyal


  • 1 big piece yellow pumpkin (tender pumpkin tastes good)
  • 1 tablespoon grated coconut
  • 1 teaspoon oil
  • 1/2 teaspoon mustard
  • 1 teaspoon Urad dhal
  • 2 Red chillies
  • A pinch of asafotida powder
  • Few curry leaves
  • Salt – 1/2 teaspoon or as per taste


  1. Remove the skin and seeds from the pumpkin. Cut into small pieces. In a kadai, put one teaspoon oil. When it is hot add mustard seed. When it pops up add urad dhal, asafotida powder and red chillies split into half with curry leaves. Add pumpkin pieces. Add salt and sprinkle little water. Cover it and cook till the vegetable is soft and no water in the curry. Add the coconut and mix well.


  1. Jennifer

    Kamala,Hi I have a doubt. What is meant by poriyal? Is it a method of cooking? The other poriyal you posted seemed somewhat like sambar. Thanks for helping me understand.

  2. Hi Jennifer. Poriyal is a tamil word for Dry Curries. I think, the other dish you are referring is “Vegetable Kootu”. Kootu is a semi liquid dish and look like sambar. If you let me know which one you are referring, I will reply.


  3. Kamala,
    HI I am in India now and had a hand at making this. But it did not come out as I would have liked and as I remember having had tasted in the past… I guess I have some experience to gain!!! When I get back (to US) will try to follow up on my questions on Tamil cooking!!

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