Yellow-Pumpkin-Chutney

#YellowPumpkinChutney [ #ParangikkaiChutney ] : After making sambar a small piece of #YellowPumpkin [ #parangikkai ] was left over. It would become dry if I saved it in fridge. I had to prepare a side dish to dosai for dinner that day.  So I tried to make a chutney using yellow pumpkin just like the way we used to do peergankai [ ridge gourd ] chutney. As yellow pumpkin is sweet in taste, the chutney would be tastier if its done more spicy. So take red chilly accordingly. I have included coriander leaves and seeds to get its flavor & nutrients.
Now over to the preparation.

Ingredients :
1/4 cup	Yellow pumpkin chopped
1/4 cup	Coriander leaves chopped
3 Tsp	Coconut scrapping
1 Tsp	Black gram split
1/4 Tsp	Coriander seeds
6 - 8	Black pepper
2	Red chilly [ adjust ]
2	Garlic cloves [ optional ]
2 Tsp	lemon juice [ adjust ]
3/4 Tsp	salt [ adjust ]
2 Tsp	Oil
1/2 Tsp	Mustard seeds

A small quantity of chopped coriander leaves to garnish.

Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into a bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Now add 1/2 tsp of oil and saute chopped yellow pumpkin pieces until it becomes soft.
Transfer into the bowl or plate and allow to come down to room temperature.

Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds and pour over the prepared chutney.
Garnish with chopped coriander leaves.

An excellent side dish for Idli and dosai.

It goes well with pongal and upma also.
It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney for sure!!!!!
Note : A small marble sized ball of soaked tamarind can be used in place of lemon juice.
Yellow pumpkin naturally sweet in taste. So adjust red chilly according to your taste.






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Pumpkin Pancake

#PumpkinPancake #ParangikaiAdai : This is prepared with tender yellow Pumpkin. Yellow pumkin is called sigappu poosani or #parangikai. It is watery vegetables and gets cooked quickly. This pancake - adai is an instant method done with whole wheat flour, gram flour and buckwheat flour.
Now to the preparation.
Can make 4 pancakes.

Ingredients for Batter :
1/2 cup                             Whole wheat flour
1/2 cup                             Besam [ gram flour ]
1 1/2 Tbsp                        Buckwheat flour
1/4 cup                             Rice flour
1/4 Tsp                             Asafoetida powder
1/2 Tsp                             Red chilly powder
1/4 cup                             Curd
3/4 Tsp                             Salt

Ingredients added to batter :
1 Tsp                                Cumin seeds
1/4 Tsp                             Carom seeds [ Ajwain - Omam ]
15                                     Curry leaves, nicely chopped
1 small size                        Onion, finely chop
1 cup                                Yellow Pumpkin nicely chopped
1/4 cup                             Coriander leaves nicely chopped
Oil to make adai.

Method :
Take all the ingredients for batter in a wide mouthed vessel.
Mix well by adding a cup of water and prepare a slightly thick batter just like idly batter.
Now add curry leaves, cumin seeds and carom seeds. Mix well.

Then add chopped yellow pumpkin [ parangikai ] and coriander leaves.



Keep a tawa on a stove over a medium flame.
Spread oil over the tawa.
Now place 2 ladle full of batter and spread using the back of the ladle.
Sprinkle oil along the rims of the adai and also over it.

Close with a lid.
When the adai turns to golden color along the rim flip the side to cook.

When both sides are done then transfer on to a plate.


Serve with Ginger chutney or coconut chutney or any chutney of your choice.
Served here with tomato sauce.

Note :
Besan [ Gram flour ] can be replaced with Green gram flour.
Spinach or drum stick leaves or bottle gourd [ lauki ] can also be used instead of yellow pumpkin.

Other recipes you may like to try

Kodi Pasalai Adai	Vazhaipoo spinach	Pesarattu	Arisi Roti
Kezhvaragu Adai	Amaranth Adai

Araithuvitta Sambar

#AraithuvittaSambar [ #Sambar ] : I have already posted different types of sambar with different vegetables. Here we will see a sambar called araiththuvitta sambar or arachuvitta sambar in Tamil which means sambar prepared with ground masala paste. This sambar is thicker in consistency compared to regular sambar. This sambar more or less tastes like hotel sambar.
Here we will see araithuvitta sambar with yellow pumpkin.

Ingredients :
Small Amla size                            Tamarind
1/4 cup                                         Thuvar dal
2 pinches                                      Turmeric powder
2 Tsp                                            Salt [ adjust ]
150 gm                                          Yellow pumpkin [ parangikai ]
4                                                    Ladies finger
10                                                 Small onion, peeled
10                                                 Curry leaves
3                                                   Green Chilly, split lengthwise
1                                                   Tomato, cut into big pieces
4 or 5 one inch pieces                    Raw Mango [ if available ]

To grind : 
2                                                 Red chilly
1/2 Tsp                                       Gram dal
1/2 Tsp                                       Coriander seeds
1/2 Tsp                                       Black gram dal
1/4 Tsp                                       Cumin
6                                                 Black Pepper
1/8 Tsp                                       Fenugreek
2 Tsp                                          Coconut scrap

To Temper :
1 Tsp                                          Mustard seeds
1/4 Tsp                                       Asafoetida
1 Tsp                                          Gingelly Oil

Method :
Soak tamarind in hot water.

Wash and cut yellow pumpkin into two halves.
Remove the skin of one half and cut into cubes.
Now take these pieces and thuvar dal in a pressure cooker.

Add a pinch of turmeric powder.
Cook on high flame for a whistle and bring down the flame to SIM and cook for 8 minutes.
Open after the steam has completely subsided.

Cube other half of yellow pumpkin with skin intact.

Dry roast all the given ingredients to grind one by one in a kadai.
Then grind into a smooth paste with coconut scrap by adding enough water.
                  
Now open the cooker and mash cooked dal and pumpkin.

Keep a kadai with oil on a stove over slow flame.
Crackle mustard seeds and then add asafoetida.
Immediately add curry leaves, green chilly and onion.
Saute for 2 minutes.
Transfer into cooker.
Add ground masala & 1 cup of water and keep on medium fire.
Add a pinch of turmeric, yellow pumpkin pieces, ladies finger pieces, tomato and raw mango.

Allow to boil for 3 minutes.
Now strain tamarind juice into boiling sambar and then add salt.
Close the lid and insert the weight over the nozzle.
Pressure cook for one whistle on High flame.
Turn off the stove.
Open after the steam has completely subsided.
Transfer into a serving bowl.
Garnish with coriander leaves.

Mix this sambar with white rice and have with any curry of your choice.
It is a great side dish with paruppu rice [ dal mixed rice ]


.

Other sambar varieties you may like to try

Araithuvitta Idli sambar

Onion Sambar

Potato Sambar

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Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

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Parangikkai Poriyal - Yellow Pumpkin Stir Fry

#ParangikkaiPoriyal - #YellowPumpkinStirFry : Tender #pumpkin is used in the preparation of koottu.
But #poriyal [ #StirFry ] is done with slightly riper than the tender one but the skin is still green in color.
This side dish is very tasty when its hot and becomes soggy as time passes.
Now to the recipe.

Ingrdients :

Yellow pumpkin chopped            : 1 cup

Onion                                           : 1 small size, chop nicely
Red chilly                                      : 1 ( adjust )
Mustard seeds                              : 1/4 tsp
Urad dhal                                      : 1/2 tsp
Salt                                               : 1/4 tsp ( adjust )
Oil                                                : 1/2 tsp
Coconut scrapings                        : 2 tsp

Method :

Keep a kadai over slow flame with oil.
When the oil becomes hot splutter mustard seeds.
Then add broken red chilly and fry urad dhal till it turns golden brown.
Add onions and saute for a minute.
Now add yellow pumpkin and salt.

Mix well and close the kadai using a lid.
Allow the pumpkin to cook well.
Open and add coconut scrapings.
Mix well and transfer into a serving bowl.

A very good side dish for

white rice mixed with either sambar or rasam.







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radish keerai poriyal

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Cluster Beans Lentil Masala Curry

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Parangikkai Pinju Koottu - Tender Yellow Pumpkin Lentil

#ParangikkaiPinjuKoottu #TenderYellowPumpkinLentil : Some vegetables are suitable only for preparing koottu - lentil. Bottle gourd, tender yellow pumpin, chow chow are some example. Tender yellow pumpkin is called parangikkai pinju or shortly parangi pinju.
Parangi pinju is more watery and doesn't taste good in sambar.
If koottu is done with green gram dhal and coconut masala then the taste is very good.
Parangi pinju is slightly sweet in taste that gives a different taste to koottu.
Now let me present the method of preparation.

Ingredients :

Parangi pinju diced                       : 1 cup
[ tender yellow pumpkin ]
sambar powder                            : 1/2 tsp ( adjust )
Turmeric powder                          : a pinch
Green gram dhal                           : 1/8 cup
Onion thinly chopped                    : 2 tblsp

For tempering :
Vengaya vadagam                         : 1/2 tsp ( can add more )
Oil to fry vengaya vadagam           : 1/2 tsp

For garnishing :
Coriander leaves nicely chopped   : 1tsp

Ingredients for masala/paste
Coconut scrap                              : 3 tsp ( can add more also )
Cumin seeds                                 : 2 pinches
Rice flour                                      : 2 pinches
Grind all the ingredients using a mixer grinder into a smooth paste and keep aside.

Method :
Slice a portion of parangikkai and scoop out the seeds at the centre.
Dice parangipinju [ yellow pumpkin ] into 1/2 inch cubes with skin.

Pressure cook ( 3 whistles and 3 mins at SIM ) green gram dhal with a pinch of turmeric and 1/2 cup of water.
Open cooker after the steam subsides completely.
Add onion, parangipinju, turmeric powder,  sambar powder and salt.
Close the cooker with weight on.
Pressure cook for one whistle.
Immediately release steam and open cooker.
Now add prepared coconut paste and mix well.

Allow to simmer for 3 to 4 minutes.
Transfer into a serving bowl.

Temper vengaya vadagam and add to koottu.
Garnish with coriander leaves.

Note :
Koottu can be prepared without pressure cooking also.
In a vessel add 1/2 cup of water and then add diced onion, yellow pumpkin with Sambar Powder, turmeric powder and salt. Close with a lid till the vegetable become soft. Then add dhal and coconut paste.

Goes well with sambar rice, sambar mixed with white rice and rasam rice.
Even tastes good with white rice.





Other lentil recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

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