South Indian gravy recipes
Parangikaai | pumpkin we used to put in sambar or vatha kuzhambu and personally i love parangikaai vatha kuzhambu very much. The natural sweetness of the parangikaai gives a delicious taste to the spicy south indian gravy. Recently when i was chatting with my friends, one of them shared the recipe of parangikai getti kuzhambu (thick gravy). The recipe sounded so easy and i have all the ingredients in hand and tried it on the same day. It was a super hit at home. I have shared this in jeyashris kitchen instagram too. Follow me on instagram and get daily updates on what’s happening in my kitchen.
Parangikaai Kuzhambu
Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 3-4
Pumpkin | parangikaai 1 cup (cubes)
Shallots | small onion | chinna vengayam 7-8
Tomato 1/2
Garlic | poondu 5-6 cloves
Red chili powder 3 tsp
Coriander powder 2 tsp
Fennel powder (sombu) 1/2 tsp (optional)
Sesame oil 2 tblsp
Mustard seeds 1/4 tsp
Venthayam | methi seeds 1/4 tsp
Tamarind gooseberry size
Salt as needed
Curry leaves + coriander leaves few
Method:
-
- Take the skin out from the onion and garlic.
- Chop the tomato into small pieces.
- In a pan add sesame oil and add in the mustard seeds and venthayam.
- Sesame oil brings out the best taste and also do not compromise on the quantity mentioned.
- Once it starts splutters, add in the onions and garlic.
- Add little salt to enable the onions cook fast.
- Cook till the onions shrunk and add the red chili powder, coriander powder and fennel powder.
- Cook this in a low flame for 3-4 minutes.
- Add the pumpkin cubes and tomato. Mix well.
- Add 1/2 cup of water to this.
- Add 1/2 cup water to this.
- Take extract from tamarind using 1 and 1/2 cup water.
- Add this to the pan. Let this boil for 10 to 15 minutes in a low flame.
- Let the pumpkin becomes soft.
- Once the gravy becomes thick and the pumpkin becomes soft, switch off the flame.
- Add the curry leaves and coriander leaves.
- Serve with hot rice and any curry of your choice.
Notes:
- Sesame oil brings out the best taste to the gravy, so do not miss out that.
- This gravy tastes even more better and flavourful the next day.
- If you do not have fennel powder, you can temper fennel seeds in the oil while adding mustard seeds.
Mam
Gooseberry size tamarind means star gooseberry or amla???
hi it's amla.