Friday, May 28, 2010
Red Pumpkin/Parangikaai puli kuzhambhu
This parangikaai puli kuzhambhu is an excellant combination with curd rice and the veg soaked in the kara kuzhambhu tastes yummy.
Parangikaai/Red pumpkin - as required. Cut in to cubes.
Green chillies - 1 or 2 slit lengthwise.
Tamarind - a small amla size soaked in water
Oil - 1 tablespoon
salt - required amount
sambar poweder - 3 tablespoons
fenugreek seeds - little. If fenugreek powder is avaible, take 1/2 teaspoon.
Mustard and Jeera seeds - little.
Heat oil in a kadai. Add the mustard and Jeera seeds. If you are using fenugreek seeds, add them now. Now add the pumpkin pieces, green chilly and curry leaves to the kadai and mix them well. Add required amount of water such the veg are just dissolved in the water. Add a pinch of turmeric powder and salt and let the veg cook in the water for few mins.