Arasanikkai or parangikkai kuzhambu is a simple and delicious gravy that goes well with hot rice. This is a Tamil Nadu style kuzhambu. Some people may not like parangikkai as it is sweet in taste. But yellow pumpkin is a superfood. It is rich in antioxidants and vitamins.
This is a low calorie vegetable and has abundant amount of vitamin A, Vitamin C and Vitamin E, antioxidants such as leutin, xanthin, and carotenesvitamins B1, B2, B6, D, and beta carotene; minerals such as copper, potassium, phosphorus, calcium, magnesium, iron, sucrose.
Some may feel that cutting pumpkin is hard. You can cut the pumpkin into small pieces and then cut the skin. This will be easy. Some people cook the pumpkin with the skin. But I do not like to cook that way.
I have already posted some recipes with yellow pumpkin like Yellow Pumpkin Soup, Pumpkin Erissery, Kaddu Ki subzi.
Arasanikkai / Parangikkai ( Yellow Pumpkin) Kuzhambu
Ingredients
- Yellow Pumkin / Arasanikkai – 2 cups chopped into medium squares
- Gingelly Oil – 1 tsp.
- Mustard Seeds – 1 tsp.
- Asafoetida – a pinch
- Fenugreek Seeds – ¼ tsp.
- Red Chillies – 2
- Turmeric Powder – ¼ tsp.
- Salt – 1 tsp.
- Sambar Powder – 1 tsp.
- Curry Leaves – a handful
For Roassting And Grinding:
- Gingelly Oil – 1 tsp.
- Dhania Seeds – 1 tbsp.
- Cumin Seeds – ½ tsp.
- Black Pepper – ¼ tsp.
- Red Chillies – 3
- Garlic – 1 pod
- Curry Leaves – a handful
- Onion – 1 slit lengthwise
- Tomatoes – 3 chopped
- Tamarind – small lemon sized
- Grated Coconut – ½ cup
- Water – ½ cup
Instructions
- Heat oil in a pan and add cumin seeds, dhania seeds, black pepper, curry leaves, red chillies and garlic and fry for a minute in low flame.
- Now add onions and tamarind and fry till onions turn transparent.
- Add in the tomatoes and fry till tomatoes turn soft and mushy.
- Switch off the stove and let it cool down.
- In a mixer, take this and add coconut and grind with half cup of water. Grind to a smooth paste and keep aside.
- In a thick bottomed pan, heat oil and add asafoetida and mustard seeds.
- When mustard seeds splutter addfenugreek seeds and fry for a seceond. Do not over fry fenugreek seeds. Otherwise it will turn bitter.
- Add curry leaves and fry for half a minute.
- Add chopped pumpkin and a cup of water and mix well.
- Add sambar powder and turmeric powder and cook in low flame for five minutes.
- Add ground masala, salt and enough water and mix well.
- Cook in low flame till the kuzhambu becomes thick.
- Switch off the flame and serve hot with rice.
Parangikkai Porial / Yellow Pumpkin Curry | Hema's Kitchen
[…] use yellow pumpkin to make different items like kuzhambu, kootu, etc. Yellow pumpkin is called as parangikkai, arasanikkai or manjal poosanikkai in tamil. […]