Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, parangikaai kuzhambu / yellow pumpkin in tamarind sauce. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Parangikaai Kuzhambu / Yellow pumpkin in tamarind sauce is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have parangikaai kuzhambu / yellow pumpkin in tamarind sauce using 18 ingredients and 7 steps. Here is how you cook it.

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

1. Make ready 1/2 kg Yellow pumpkin
2. Take 1 chilly slit green
3. Get 5 curry leaves
4. Prepare 200 ml tamarind or diluted tamarind Soaked extract
5. Get to taste Salt
6. Prepare jaggery
7. Make ready 4 - 5 tbsps sesame oil
8. Get 1 tsp mustard seeds
9. Make ready 1 tsp fenugreek
10. Make ready pinch asafoetida
11. Make ready 1 tbsp channa dal
12. Get 1 tbsp dal urid
13. Make ready 4 tbsps sesame seeds (black / white)
14. Make ready 2 tbsps coconut grated
15. Prepare 7 chillies dry red
16. Get 2 tbsps fenugreek seeds
17. Prepare 2 tbsps channa dal
18. Make ready 2 tbsps coriander seeds

Steps 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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