Parangi Kai Puli Curry (Tangy pumpkin curry) recipe
ingredients
500 g (1.1 lb) Red pumpkin (lal kaddu), skinned, cut into 1 1/2 cubes
2 tbsp (30 ml) 1 fl oz Vegetable oil
60 g (2 oz) Madras onions, sliced
15 Garlic (lasan) cloves, finely chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
Salt to taste
1/4 tsp Tamarind (imli), extract
2Tomatoes, quartered
2 tsp (10 g) Jaggery (gur)
1/2 tsp (1 g) Aniseed (saunf)
2 tbsp (30 ml) 1 fl oz Vegetable oil
60 g (2 oz) Madras onions, sliced
15 Garlic (lasan) cloves, finely chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1/4 tsp Turmeric (haldi) powder
Salt to taste
1/4 tsp Tamarind (imli), extract
2Tomatoes, quartered
2 tsp (10 g) Jaggery (gur)
1/2 tsp (1 g) Aniseed (saunf)
method
1. Heat the oil in a wok (kadhai); saute the Madras onions and garlic for a few minutes.
2. Add the coriander powder, red chilli powder, turmeric powder, salt, and red pumpkin. Saute for 5 minutes.
3. Add the tamarind extract, tomatoes, and l 1/2 cups of water. Cover and cook for 10 minutes or till the red pumpkin is half done.
4. Add the jaggery and aniseed. Cook for 12 - 15 minutes more. Simmer till the vegetable is completely cooked.
5. Serve hot.
2. Add the coriander powder, red chilli powder, turmeric powder, salt, and red pumpkin. Saute for 5 minutes.
3. Add the tamarind extract, tomatoes, and l 1/2 cups of water. Cover and cook for 10 minutes or till the red pumpkin is half done.
4. Add the jaggery and aniseed. Cook for 12 - 15 minutes more. Simmer till the vegetable is completely cooked.
5. Serve hot.
serving amount
serves: 4 - 6
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