Parangikai Pachadi Written by Kamala Updated on December 2, 2022 in Pachadi(Salad) Jump to Recipe Print Recipe Pin Print Parangikai Pachadi 0 from 0 votes Recipe by S Kamala Course: Pachadi(Salad)Cuisine: Indian, TamilDifficulty: Easy Servings4servingsPrep time5minutesCooking time10minutes A 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 teaspoonFor 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, asafetida 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.
Pl try and let me know your feed back.
I like to try some simple recipes for mutton varuval pls.
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.