Parangikai Puli Kuzhambu: A Traditional Tamil Nadu Delicacy
Parangikai Puli Kuzhambu, a flavorful and aromatic Tamil Nadu-style tamarind-based curry, is a must-try recipe for those who enjoy traditional South Indian flavors. Made with yellow pumpkin (locally called parangikai), tamarind extract, and a blend of spice powders, this dish perfectly balances tanginess, sweetness, and spice.
While yellow pumpkin is often used for making kootu or poriyal, this puli kuzhambu offers a unique twist, turning a simple vegetable into a mouthwatering kuzhambu. The natural sweetness of the pumpkin complements the tangy tamarind and aromatic spices beautifully.
This versatile kuzhambu pairs well with steamed rice and can also be served as a side dish for idli, dosa, chapati, poori, appam, idiyappam, or even Pongal.
Tips for Perfect Parangikai Puli Kuzhambu
1.Pumpkin Selection:
•Use fresh, ripe yellow pumpkin for the best flavor and texture. Peel and cut it into medium-sized cubes to ensure it cooks evenly.
2.Tamarind Extract:
•Soak tamarind in warm water for 15 minutes to extract the juice. Adjust the quantity to balance the tanginess.
3.Masala Base:
•Roast and grind fresh masala spices for enhanced flavor, or use store-bought puli kuzhambu powder if you’re short on time.
4.Cooking the Pumpkin:
•Add the pumpkin cubes towards the end to prevent them from overcooking and becoming mushy.
5.Consistency:
•Adjust water according to your preference. A thicker kuzhambu works well with rice, while a thinner version is great for dosas or idiyappam.
6.Tempering:
•A final tempering of mustard seeds, curry leaves, and dried red chilies in sesame oil will elevate the aroma and taste of the kuzhambu.
Health Benefits of Parangikai Puli Kuzhambu
1.Yellow Pumpkin (Parangikai):
•Rich in fiber, promoting digestion and gut health.
•Contains beta-carotene, which is converted to vitamin A for better vision and skin health.
•Low in calories, making it ideal for weight management.
2.Tamarind:
•Packed with antioxidants and aids in digestion.
•Helps regulate blood pressure and improves heart health.
3.Spices:
•Ingredients like turmeric, fenugreek, and red chili powder have anti-inflammatory properties and boost immunity.
4.Sesame Oil:
•Adds depth to the dish and is a rich source of healthy fats.
Parangikai Puli Kuzhambu is a delicious, wholesome, and versatile dish that showcases the rich culinary heritage of Tamil Nadu. Its tangy, slightly sweet, and spicy flavors make it a perfect comfort food for any meal.
Whether paired with a steaming bowl of rice or served as a side dish with your favorite tiffin varieties, this kuzhambu is sure to become a favorite in your kitchen. Try this recipe today to enjoy a taste of tradition and goodness!
Ingredients
Parangikai / yellow pumpkin-200 gms cubed
Tamarind extract-1 cup (from lemon sized tamarind)
Small onions-15-20 nos (you can use big onions too)
Tomato-1-2 nos
Garlic-10-12 nos
Turmeric powder-1/2 Tsp
Red chilli powder-2 Tsps
Coriander powder-3 Tsps
Mustard Seeds-1/2 tsp
Fenugreek seeds-1/2 Tsp
Cumin seeds-1/2 Tsp
Fennel seeds-1 Tsp
Salt to taste
Curry leaves
Jaggery-1 Tsp
Gingelly oil -2-3 Tbsps
Recipe Video
Method
👉Heat gingelly oil in a kadai add mustard seeds, fenugreek seeds, cumin seeds, fennel seeds , curry leaves and allow it to splutter.
👉Add garlic and small onions and sauté well.
👉Next add tomatoes and sauté.
👉Add yellow pumpkin and sauté for a minute then add 1/4 cup water and cook covered with lid for 2 minutes.
👉Now add turmeric powder, red chilli powder coriander powder and sauté for few seconds.
👉Now add tamarind extract , 1 cup water and required salt mix well and boil until the Kulambu thickens to desired consistency .
