Pumpkin is a versatile vegetable and is widely used in the Indian cuisine .Various names of pumpkin in different languages, Parangikkai /Thadiyangai (Tamil) , Mathan (Malayalam) , Kaddhu (Hindi) , Laal Bhopla (Marathi) , Sihi Kumbalkkai (kannada) ,Kumdo /Kumro (Bengali) and so on.
In India, pumpkins are available through the year unlike the western world wherein it is a Fall produce and available only during Autumn .
Having said that, in India we use pumpkin a lot across the length and breadth of various cuisines from Kashmir to Kanyakumari and Gujarat to Assam .
Parangikkai Vethakuzhambu is a classic recipe from Tambrahm kitchen and makes for a yummy main course . Vathakuzhambu is a tamarind based gravy without the lentils and is paired with rice and a simple vegetable stir fry or keerai masiyal.
"Vathakuzhambum Sutta appalam um" is an eternal favorite combination in most households and our home is not an exception either .Certain terminologies lose the charm when translated, but for the ease of my readers let me translate it .. the term means Vathakuzhambu and roasted papad is the best combination when served hot .
Vethakuzhambu has a good shelf life and can stay well upto 4 or 5 days when refrigerated provided your family doesn't polish off this yumm gravy. Vathakuzhambu certainly tickles and rejuvenates our taste buds and appetite especially after heavy festive indulgence or even post traveling.
I have quite a few variants of Vethakuzhambu and tamarind based gravy which I am linking below for your easy reference
Kondakadalai (chick peas) Vethakuzhambu
Karvepillai (curry leaves) kuzhambu
Verkadalai (peanuts) Vethakuzhambu
Cooking Time - 30 mins
Complexity- simple
Serves - 2 to 3
Ingredients
Small lemon sized tamarind soaked in hot water
1.5 tbsp sambar powder
1tsp thoor dhall
1/2 tsp mustard
1 tbsp oil
1 tsp sesame oil /til oil
Salt as needed
Few curry leaves
Chopped corriander
Pinch of asafoetida
Method
- Extract the puree from the soaked tamarind, strain it.Add 1 cup water to it and set aside.
- Heat oil in a thick bottomed kadai and splutter the mustard seeds followed by curry leaves, corriander, thoor dhall and asafoetida.
- Saute the chopped pumpkin cubes with sambar powder and add 1/2 cup water .let the pumpkin cook well .It should be well cooked, but firm at the same time
- Add the tamarind extract, required salt and let it boil well and the raw flavor of tamarind is lost .Continue to simmer the vathakuzhambu until it reduces and becomes slightly thick in consistency like tomato puree. The kuzhambu shouldn't be very runny.
- Turn off the stove and drizzle the sesame oil all over and a delicious Vethakuzhambu is ready to be enjoyed .
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post diwali, we also indulged in this pumpkin (plus added sundakkai) VK at home. it is indeed a saviour after heavy food ! looks totally delish esp with the roasted papad !-Kalyani
ReplyDeleteParangikkai Vattalkozhambu is a big favourite at home. Yours looks so perfectly made! Would love to dig in, with some steaming hot rice, sutta appalam and sesame oil on the side. 🙂
ReplyDeleteVathakuzhambu and sutta appalam and keerai is our family favorite too. I too make in the same way, but have never tried it with pumpkin. I have some pumpkin in the fridge and am going to make this lunch. Thanks for a comforting recipe.
ReplyDeleteParangikkai Vathakuzhambu Looks super tempting. Grew up eating this Delicious dish. You have explained it so well Priya. - Preethi
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