Parangikkai Keerai Kuzhambu is a yellow pumpkin curry combined with spinach to make a delicious weeknight dinner. This is a favorite preparation where the combination of green chillies and coconut along with coriander seeds and jaggery adds a touch of spice and sweetness. We love the pumpkin spinach curry (Parangikkai Keerai Kuzhambu) at home and typically savor it with steamed rice or broken wheat.
Try our other recipes with pumpkin
Cuisine: South Indian Recipes
Course: Side Dish
Diet: High Protein Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Saucepan With Handle (Tea/Sauces)
Cooks in 30 M
Total in 45 M
To begin making the Parangikkai Keerai Kuzhambu Recipe, in a small fry pan; roast the channa dal and urad dal until brown. Roast on medium heat as you want the dals to gete roasted well and not feel raw.
Grind the above roasted dal along with the ingredients in the curry paste into a smooth paste in a mixer. You can use a 1/4 cup of hot water if required for grinding. This will help if you are using frozen coconut and help grind into a smooth paste.
Heat oil in a heavy bottomed saucepan; add in the mustard and cumin seeds. Allow them to crackle. Str in the curry leaves and saute for a few seconds. Stir in the peeled and cubed pumpkin and sprinkle some salt to taste.
Stir in the tamarind extract, cover the pan and allow it to cook in the pan on medium heat until just soft. Stir in the spinach, cover the pan and cook until just wilted down. At this point stir in the curry paste and additional 1/2 cup of water.
Give the Parangikkai Keerai Kuzhambu a good boil for about 2 minutes. Turn off the heat and serve warm with steamed rice or phulka's.