Yellow pumpkin sour curry
Ingredient:
- Parangikai/ pumpkin – 2 cup
- Puli karasal/ tamarind paste – 1/4 cup
- Water – as req
- Salt – as req
- Curry leaves – 1 sprig
- Jageery – 1 tsp
- Coconut oil – 1 tblsp
Kootu paste: 1
- Coriander seeds – 2 tblsp
- Split chickpea – 1 tblsp
- Urad dhal – 1 tblsp
- Cumin seeds – 1 tsp
- Fenugreek seeds – 1 tsp
- Grated coconut – 5 tbslp
- Byadgi chilli – 4 nos
- Coconut oil – 1 tblsp
Kootu Paste: 2
- Grated coconut – ¼ cup
- Cumin seeds – 1 tsp
- Green chili – 2nos
Procedure:
Kootu Paste 1
Roast all the ingredients in coconut oil, cool completely. Grind it finely and keep aside
Kootu Paste 2:
Grind grated coconut, green chili, cumin seeds finely and keep aside.
Step 1:
In a kadai add 2 cups of yellow pumpkin with required amount of water and ¼ cup of tamarind juice (puli karasal), bring it to boil.
Step 2:
Once the pumpkins are half way done, add the kootu paste 1, allow it to cook until the raw smell goes off
Step 3:
Add the kootu paste 2. Cover with a lid for 3-4 mins or so. Add some coconut oil, a tsp of jaggery and some fresh curry leaves towards the end and turn off the flame.
Enjoy the tangy-tasty-PARANKIGAI PULIP KOOTU with some Hot rice/ idli.
Note:
- Coconut oil is the important key ingredient to the dish.
- freshly grounded masala helps to enhance the flavor
