Parangikkai Vathakuzhambu - Tambrahm Special (Vegan)

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 

Appalam Vethakuzhambu 

Kondakadalai (chick peas) Vethakuzhambu 

Karvepillai (curry leaves) kuzhambu 

Milagu (pepper) Kuzhambu 

Vendhiya (fenugreek) kuzhambu 

Verkadalai (peanuts) Vethakuzhambu 

Preparation Time 10 mins
Cooking Time - 30 mins
Complexity- simple
Serves - 2 to 3

Ingredients 

1.5 cups chopped pumpkin 
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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Poosanikaai Puli Kootu - Kalyana Kootu

 Puli Kootu or Pulippu Kootu is an authentic Tamil brahmin recipe and is made quite frequently in most homes .It is a must have on the wedding feast menu and hence also known as Kalyana Kootu . 

Puli kootu is very tasty as it has a balance of all flavors and the tanginess from the tamarind extract gives it an altogether different flavor profile.

Pulippu kootu fits perfectly for those following a Vegan Diet and also being a No onion No garlic recipe  it is Saatvik and Jain Friendly as well.

Pulippu kootu can be made with brinjals,  ash gourd /white pumpkin or chayote/chou chou . In traditional tambrahm weddings puli kootu is made from ash gourd/poosanikaai and has either boiled chick peas or groundnuts added to the kootu .

In my recipe today ,I am going to use boiled peanuts but I also make it using boiled chickpeas many a times and both of them taste really delicious. 

Puli kootu with hot rice and some coconut based vegetable stir fry is an amazing combination for lunch.  In my home most often the left over puli kootu is paired with chapati for night and it pairs well .

Preparation Time - 15 mins
Cooking Time - 30 mins
Complexity- simple 
Serves - 2 to 3

Ingredients 

2 cups chopped ash gourd /poosanikaai 
1/4 cup thoor dal /pigeon peas/thuvaram paruppu
1/4 cup peanuts 
Small lemon sized tamarind ball
Few curry leaves 
Pinch of turmeric
Salt as needed 
2 tsp oil 
1/2 tsp mustard seeds
Pinch of asafoetida 

To roast and grind
1 tbsp channa dal 
1 tbsp dhaniya/corriander seeds
2 tbsp coconut grated 
3 to 4 dry red chillies 

Method

• In a pan heat 1/4 tsp oil and roast the channa dhall until crisp and golden brown followed by the dhaniya and red chillies.Allow it to cool and the  grind into a fine paste with coconut and set aside. 
• Soak the tamarind in hot water for 10  mins and then extract the pulp . Strain the impurities and keep ready .
• Boil the chopped ash gourd in sufficient water until it is cooked well..it has to be firm but well cooked .
• Pressure cook the thoor dhall and peanuts in 2 separate containers in the same cooker .Mash the thoor dhall well and set aside.  This saves a lot of time and effort as well.
• In a thick bottomed vessel,add the boiled ashgoured ,peanuts and the tamarind extract with 1/4 cup water and boil it until the raw smell of the tamarind is lost. 
• Next add the coconut paste , cooked thoor dhall and another 1/2 cup water and bring to a rolling boil.Adjust salt at this stage . Donot boil too much as the dhall will begin to start sticking to the bottom of the pan and it may get burnt..we don't want a burnt kootu .
• Prepare a tempering of mustard seeds, curry leaves and asafoetida and pour it on the pulippu kootu.

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Poosanikai (Ash gourd ) Mor Kootu | Pooshanikai Mor Kootu

Mor Kootu is a traditional recipe from the South Indian Cuisine, to be precise it is very common in the Tambrahm households . A simple, yet flavorful gravy prepared using yogurt/curd and coconut chilli paste . 

Unlike the other kootu variety, mor kootu doesn't make use of cooked dal /lentil.  Mor kootu can be called as a close cousin of Aviyal but it is way much lighter on the stomach as it is prepared using just 1 vegetable as the  main ingredient .

Mor kootu can be prepared with vegetables like White Pumpkin (Ash gourd) , Chayote / Chou Chou , Vazhaithandu/ Banana Stem . Some even make use of cucumbers as well in the mor kootu

Mor kootu is served as an accompaniment to sambar or vathakuzhambu along with a stir fry ,but I love to mix mor kootu with rice and enjoy with some papads. For me mor kootu is a perfect wholesome meal after heavy binging . It is really very easy to prepare Mor kootu and can be put together in less than 20 mins .

If you are really famished, all you have to do is prepare rice on one burner and get ready to make mor kootu  on another burner and your lunch will be ready in less than 30 mins . A spicy kadalai paruppu thogayal is a perfect combination if you want to have mor kootu with rice . Just lipsmacking and trust me, you will end up eating a little more than usual .

I prefer using fresh curd/yogurt to prepare Poosnikaai Mor Kootu but if you have a liking for a tangy /sour flavor you can use mildly sour yogurt too . 

Donot forget to temper mustard and curry leaves in coconut oil as that is the main highlight of the recipe which enhances the taste and flavor of the curry .

Preparation Time - 5 mins

Cooking Time - 20 mins

Complexity - easy 

Serves - 2 to 3 

Ingredients 

250 gms white pumpkin/ash gourd/pooshnikaai 

1/2 cup fresh grated coconut 

1/2 cup thick curd/yogurt 

2 green chillies

1 tsp jeera/cumin

2 tsp coconut oil

1/2 tsp mustard seeds

1-2 dry red chillies

Few fresh curry leaves 

Method 

• In a blender ,add the coconut, yogurt,green chili, few curry leaves ,cumin and grind into a fine paste. The water from the curd is enough to grind,in case you find it difficult you can add a few spoons of water to ease the grinding. 
• Peel the skin and cut the ash gourd into small cubes and cook it with salt and water until it is soft but firm ..donot over cook as it will turn mushy.  The pumpkin must hold shape yet be soft.
• Add the ground coconut paste to the cooked pumpkin and mix it well .Adjust salt if needed and let it come to a rolling boil and turn off. Keep stirring as curd and coconut paste will tend to get stuck to the bottom of the vessel and get burnt .
• Prepare tempering of mustard seeds,  dry red chillies and curry leaves in coconut oil and pour it over the mor kootu. Donot close the lid over the mor kootu while it is hot .Let it cool down and become warm,then you can close it with a lid. 

Some more traditional South Indian recipes using yogurt /curd 

Poosnikaai Mor Kuzhambu (ash gourd in yogurt gravy)

Kumbalkai Majjigehuli  (udupi style yogurt gravy)

Vendakkai Mor Kuzhambu (Ladies finger in yogurt gravy) 

Sweet Potato Pachadi / Raita

Kaalan (Kerala style yogurt gravy)

Mambazha Pulissery  (Mango in yogurt gravy)

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Carrot Pumpkin Soup - Gluten Free & Vegan

 A warm soup on a chill winter's night is what we all crave for . This carrot pumpkin soup is  inspired by the Fall season where Pumpkins are available in plenty and used in a wide range of sweet as well as savory recipes in the USA and Canada. 

During my brief stay in the US , I was amazed to see how the sweet pumpkin is used in cooking various recipes and best part would be the beautifully decorated Pumpkins on Halloween suppsoedly to give the Spooky effect 💀 but I always admired the artist who carves it with patience. 

 I was also cleared of the misconception that it is only we Indians who use a lot of Pumpkins in our day to day cooking. If you have observed, Indian cooking makes use of even the seeds , the inner flesh , the skin in our recipes without letting anything go waste . 

Musical instruments like the Veena, Tanpura , Sitar are  made using dried pumpkin shells .

This soup came in just around the time when one of the food groups that I am a part off announced a throw back Thursday event on Instagram with pumpkin 🎃  as the main theme . I am happy to link it to #instapumpkinplus on Instagram hosted by Foodies + group

Well , coming to today's recipe, my part of the country has been experiencing a dull and gloomy weather for almost a fortnight due to a severe depression around the coastal regions . Needless to say we indulged into fried snacks a lot in the last 3 -  4 days and I dint want to give into the craving . Hence , I decided on making this warm soup along with our supper . 

Carrot Pumpkin soup is mildly spiced and even kids can have it. Absolutely very easy to put together and gets done in about 20 mins . You may add some fresh cream if you like or skip it if you want to keep it the vegan way .

This warm pumpkin carrot soup is a perfect appetiser for any kind of parties.  You may serve them with some croutons , bread sticks or  roasted bread cubes for the added crunch .

Listing some more delicious and healthy soups by my blogger friends which have intrigued me to venture into making soups more often than before .I insist you all must also try them and enjoy with your family . 

Archana's  golden colored Pumpkin soup is what I would like to try soon . She has added some potato which will give a nice volume to the soup.

Mayuri ji shared a vitamin rich Roasted  Pumpkin soup topped with some spicy salsa which balances the sweetness of the pumpkin and makes the soup flavorful and mildly spiced . 

Narmadha has a kid friendly Creamy Carrot soup to feed your little ones who make a fuss to eat their share of veggies . Cheat feed them with some French fries or chips and I am sure they will polish the bowl clean while Kalyani's rich Carrot Almond Soup  is an absolute treat on a winter night and a crowd puller if served at parties.

How can we forget the Rustic Tomato Soup and Rasam - the Desi Soup of India when we are talking of soups? 

Priya Iyer shares her classic Italian Tomato Soup with us while Swaty shares a lipsmacking Carrot Rasam .

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Preparation Time - 10 mins
Cooking Time - 20 mins
Serves  - 2 to 3
Complexity  - Simple

Ingredients 

100 gms pumpkin

2 carrots peeled 

1 medium tomato 

1 green chilly 

Small piece of ginger

Handful of fresh corriander

pepper powder as needed

Salt as needed 

3 cups water (1 cup = 150 ml )

1 tsp fresh cream (skip for vegan) 

Method 

• Wash and peel the skin from the pumpkin and carrots. 
• Roughly chop the ginger, carrots ,pumpkin and tomatoes, slit the green chilly . 
• Add all these in a pressure cooker, 1 glass water along with roughly chopped corriander and pressure cook for 3 whistles and let the pressure cool down.
• Blend it finely in a blender and pass it through a sieve .
• Add some water depending on how thick you want your soup along with salt and bring it to a boil .
• Serve warm with topped with some cream and freshly ground pepper .

Notes 

• You can use vegetable broth instead of water .
• A little butter can also be used while serving. 
• You can add some roughly chopped onions and 1 or 2 cloves of garlic along with other vegetables. 

Majjige Huli - Udupi style

Curd based gravy is  very popular all across Indian Cuisine,known by various names each region has it's own special recipe and method to prepare a lipsmacking curd based curry or gravy. 

Majjige Huli(kannada) , Morekuzhambu (Tamil), Majjiga Pulusu(Telugu),Pulissery, kaalan,MoreKootan (malayalam) are all delicacies prepared in the South of India with curd as the main ingredient . The next main ingredient which is part of the masala or spices mix to be prepared is fresh coconut and green /red chillies.  

Kadhi is a north Indian variant and is comparatively easy and quick to make as it doesn't involve any grinding or roasting but uses the basic ingredients in our pantry. 

You can try the recipe of Gujarati Kadi and Fajeto (Aam/Mango kadi) featured on my blog.

I love these curd based curry especially during summers as it light on the stomach and also cools the body system.

As  already mentioned, each region has a slightly different method of preparation and today we shall see how to prepare the Udupi style Majjige Huli. 

This month as a part of our Secret ingredient challenge in our Facebook group we were given the theme as Udupi Cuisine by our fellow blogger Jayshree Trao who has some amazing recipes on her blog and her latest lipsmacking recipe is Watermelon Rind Smoothie which you can try.

I was paired with Poonam Bachav who prepared the traditional prasad Hayagreeva Maddi with the secret ingredients Jaggery and ghee given to her by me and she gave me Mustard and curry leaves. 

Udupi is a town in Karnataka in southern India which is famous for the Udupi Shri Krishna Temple , serene beaches and lots of other temples and Mathas.  

Primarily the Udupi cuisine is a saatvik cuisine meaning there is no use of Onion and Garlic in the traditional recipes as they were all part of the offering made to Shri Krishna in the Krishna Temple 

This Udupi cuisine was developed by the Shivalli Madhwa Brahmins who were in charge of cooking prasad for the temple and then the same is served to the thousands of devotees who throng the temple for darshan. 

Preparation Time - 20 mins 

Cooking Time -15 mins

Serves- 3-4 

Complexity  - simple 

Ingredients 

300 gms ash gourd / white pumpkin/boodhu kumbalkkai /safed bhopla/pooshnikai

1 tablespoon rice soaked in water for 20 mins

1 cup freshly grated coconut 

4 to 5 green chillies 

300 ml thick and slightly sour yogurt/dahi

Few curry leaves/kadipatha

1 tsp mustard seeds

1/4 tsp methi /fenugreek

2 tsp edible coconut oil 

Salt as needed

Method

• Peel the skin of the ash gourd , discard the seed portion and cut them into medium sized cubes.
• Take about 150ml water in a vessel and  boil the ash gourd with a little salt until it is 3/4th done.
• Excess cooking will make it mushy and lose the crunch. 
• In a blender ,grind the rice, coconut and green chillies with about 2 tablespoons of curd to a fine paste and keep it ready . The rice will give thickness to the gravy.
• Whisk the curd with 100 ml water and set aside .
• Once the ash gourd is cooked , add the coconut paste , some salt as needed  and mix well . Bring it to a quick rolling boil .
• Now, slowly add the whisked curd to this coconut-ashgourd mixture and cook on medium flame till you see the curd mixture frothing up.
• At this stage turn off the stove and donot over cook because the curd will curdle and the entire texture and taste will be lost .
• You have to be very vigilant after adding the curd as it will froth up in about 3 to 4 mins max .
• Prepare a tempering of mustard , methi seeds and curry leaves using coconut oil and pour it over the Majjige Huli .
• Use of coconut oil is what gives it the authentic flavor and taste so pls donot skip using coconut oil .
• Serve hot with some rice and enjoy your meal.

Notes 

In place of ash gourd we can use Mangalore cucumber , chayote squash (chou chou) , cucumber or even ladies finger.

Use slightly sour curd to get the tangy flavor .

1-2 dry red chillies can also be added along with tempering .