Pumpkin Curry / Parangikai Curry/ Kaddu ki Sabji

in Poriyal, Side Dish, South Indian

Pumpkin is used liberally in the South in all Kuzhambus and Curries . Its easy to  grow this vegetable and grows  profusely in  our backyards .  The  yellow Pumpkin has a sweet taste to it and hence liked by people who cannot tolerate spiciness . However, others can add green chilies or red chilies generously in the curry to relish this dish.

Ingredients

Ingredients

  1. Pumpkin 2 cups (chopped into 4 inch cubes )
  2. Coconut grated 1/2 cup
  3. Green chilies  2 ( chopped )
  4. Dried red chilies 4
  5. Curry leaves few
  6. Oil 4 teaspoons
  7. Mustard half a teaspoons
  8. Urad dal 1 teaspoon
  9. Rice flour  2 teaspoons
  10. Turmeric Powder 1/ 2 teaspoon

Method

Method

  • Cook  the Pumpkin pieces  , sprinkling turmeric powder , curry leaves and green chilies over them,  till soft but firm.
  • In a sauce pan, add oil , when it gets hot, add Mustard , as it crackles , add Urad dal , Curry leaves and dried Red chilies . Saute for thirty seconds or so.
  • Add   the cooked Pumpkin and
  Jaggery . Mix  well.  Cook for  two minutes  till the Jaggery dissolves . Add grated Coconut  and Rice flour. Remove after a minute .
  • Relish with cooked Rice.

  • Note [/directions]

    Note

    • Jaggery can be avoided if not desired .