Pumpkin kuzhambu is the combination of spicy, sour, sweet and hot will go well with rice. This will be mouth watering for those who love the above combination. My mom cooks this veg very rarely and often during pongal times. The reason behind is, pumpkin normally harvested during pongal (Jan month). This kuzhambu will stay for 3 days when refrigerated. I love to have this kuzhambu on the next day with dosa and idly. yummmmm...Enjoy preparing this kuzhambu...Lets go and have this.... :-)
INGREDIENTS:
Pumpkin - 1
Onion - 1 finely chopped
Tomato - 1 finely chopped
Tamarind - lemon sized
Turmeric powder - 1/4 tsp
Gingelly oil - 1 tsp
To grind:
Onion - 1 chopped
Red chillies - 7 to 8
Coriander seeds - 1 tsp
Channa dhal - 1 tsp
Cumin seeds - 1 tsp
Pepper - 1/4 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreekseeds - 1/4 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Wash pumpkin and cut into pieces. Do not peel the skin. Remove the seeds. Soak tamarind in a 1/4 cup of water and keep aside.
Heat 1/4 tsp of oil and fry onion and red chilies together until the onion turn into transparent. Transfer to the plate and allow to cool down. In the same pan fry coriander, cumin, channa and pepper.
Once the fried items cooled down grind them and make a fine paste. Keep aside.
Heat oil in a kadai splutter mustard seeds, fenugreek seeds. Add curry leaves and asafoetida. Fry the chopped onions and tomatoes. Fry them well till it form as a gravy.
Add the grounded paste and add a cup of water. Add salt. Allow to boil then add the pumpkin pieces. Pumpkin get cooked in 5 to 7 mins. Do not worry about the skin. Even the skin get cooked it will be bit harder only.
Extract tamarind juice and add in the gravy. Mix well and allow to boil. Add gingelly oil before turn off the stove.
Serve with hot rice.
Comments
Post a Comment