CHETTINADU PARANGIKAI KAARA KULAMBU

September 17, 2020

 CHETTINADU PARANGIKAI KAARA KULAMBU


Pumpkin is a highly nutritious and particularly rich in vitamin A. Pumpkin contains lots of vitamin A, vitamin C, vitamin B2, vitamin E, Fibre, Protein, Potassium, Copper, Manganese, iron, and it also contains a small amount of  Magnesium, Phosphorus, Zinc, Folate, and several B vitamins. In other words, it helps in the following ways,
  • High Antioxidant content may reduce your risk of Chronic Diseases.
  • Packs of Vitamins that may boost immunity.
  • Vitamin A, Lutein, and Zeaxanthin may protect in eyesight. 
  • Nutrient density and low-calorie count may promote weight loss.
  • Antioxidant content may lower the risk of cancer.
  • Potassium, Vitamin C, and Fibre may benefit Heart Health.
  • Contains compounds that promote Healthy Skin.
Most importantly, it's beautiful color makes it appealing to eat it. It's one of the versatile vegetables which can be easily incorporated in your diet. There are thousands of recipes available, here I want to share with you guys an incredibly tasty kulambu variety. It's very simple to prepare there are no special ingredients needed to prepare it.

This particular recipe is one of my husband's favorite preparation in my cooking. Other than pumpkin, shallots, garlic, and gingelly oil combination are the basic ingredients in  Chettinad cuisine,it's hard to see any recipe without this combo in Chettinad Cuisine. Every ingredient adds a unique flavor to this recipe. So try this at least once and let me know in the comments. Then I guess it's time for the recipe let's start with the ingredients list,  


INGREDIENTS:

PREPARATION TIME: 10mins.
COOK TIME: 30mins.
SERVES: 3.

1. Parangikai                  - 1cup.
2. Shallots                       - 1/2cup.
3. Garlic                          -1/4cup.
4. Tomato                        -1no.
5. Green chili                  -1no.
6. Curry leaves               -a few.
7. Tamarind                    -a big lemon size.
8. Chili powder               -1spoon.
9. Coriander powder      -1spoon.
10. Turmeric powder       -1/2spoon.
11. Salt                             -as per taste.
12.Gingelly oil                -3spoon.
13. Mustard seed             -1/2spoon.
14. Methi seed                 -1/4spoon.
15. Fennel seed               -1/4spoon.

METHOD:

1. In a wide pan add 2spoons of Gingelly oil then add mustard seed and a few methi seeds.
2. Then add a slit green chili along with cleaned garlic and shallots and sauté till it turns golden brown color.
3. Now add largely cubed pumpkin sauté for a minute and then add cut tomato.
4. Once the tomatoes cooked add chili powder, coriander powder and turmeric powder combine it well.
5. Once the raw smell of the spice powders gone add tamarind extract along with the required amount of salt.
6. Let it boil for around 10-15mins in slow flame.
7. Check for session and consistency if everything is perfect now sprinkle a tablespoon of Gingelly oil and a few curry leaves and switch it off.
8. That is it amazing and tasty 😋 parangika kaara kulambu is ready to be served.

METHOD WITH PICTURES:

1. Prepare the ingredients and keep it aside.



2. In a wide pan add 2spoons of Gingelly oil then add mustard seed, fennel seeds, and a few methi seeds.
 

3. Then add a slit green chili along with cleaned garlic and shallots and sauté till it turns golden brown color.


4. Now add largely cubed pumpkin sauté for a minute.


5. Then add cut tomatoes along with a bit of salt.


6. Once the tomatoes cooked add chili powder, coriander powder and turmeric powder combine it well.


7. Once the raw smell of the spice powders gone add tamarind extract along with the required amount of salt. Let it boil for around 10-15mins in slow flame with necessary adjustments like salt or consistency by adding water.


8. Now sprinkle a spoon full of gingelly oil and a few Curry leaves then switch it off.


9. That's all awesome, tasty parangikai kaara kulambu is ready to serve with some hot rice.


NOTE:

1. Pumpkin will cook too fast and it will blend well the rest of the ingredients, so automatically the kulambu will be thickened anyway so adjust the consistency accordingly.
2. We prefer this kaara kulambu in a semi gravy consistency and the more you give time to settle, the tastier it will be so try to prepare this ahead and serve it later for better taste. 

    Hope you guys find this recipe interesting and simple to prepare at home and let me know your experience and suggestions in the comments. And always keep something in mind "Stay Positive and Keep Smiling😀".





 





 

 


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