Do You Make These Simple Mistakes In Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce

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We hope you got benefit from reading it, now let’s go back to parangikaai kuzhambu / yellow pumpkin in tamarind sauce recipe. You can have parangikaai kuzhambu / yellow pumpkin in tamarind sauce using 18 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:

1. Get Yellow pumpkin
2. Provide chilly slit green
3. Use curry leaves
4. You need tamarind or diluted tamarind Soaked extract
5. Get Salt
6. Use jaggery
7. You need sesame oil
8. You need mustard seeds
9. Get fenugreek
10. You need asafoetida
11. Take channa dal
12. Provide dal urid
13. Get sesame seeds (black / white)
14. Get coconut grated
15. Provide chillies dry red
16. Get fenugreek seeds
17. Provide channa dal
18. You need coriander seeds

Instructions to make Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce:

1. Firstly chop the pumpkin into huge chunks, steep the tamarind in luke warm water for 10 minutes.
2. Take a wok / kadaai and firstly dry roast sesame seeds on medium heat, transfer it to a blender jar, add grated coconut to this, in the same wok roast all the ingredients given under "roasting and grinding" until aromatic and transfer this to same blender jar, grind it to a fine powder.
3. In the same wok add sesame oil, on medium heat, temper mustard seeds, fenugreek seeds and asafoetida. Add the channa dal, urid dal, saute this until aromatic then add the chopped pumpkin with one slit green chilly.
4. Saute the pumpkin until tender (will take about 4-5 minutes) on medium heat. Now add the tamarind extract and allow this to boil. Add required amount of salt.
5. Once when this comes to a boil add few granules of jaggery, this is just to balance the taste do not add too much of it, because as it is the pumpkin is sweet in nature. Later add the freshly prepared powder to the boiling concoction and stir. Add about 200 ml of water to this, it will be too thick, so lean the consistency.
6. Allow this to boil on medium heat for about 10 minutes or until the kuzhambu becomes thick.
7. Serve it hot with plain rice or you can serve it as an accompanimet with Manja Pongal / Turmeric Pongal.

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