Parangikkai Pulikuzhambu (Butternut Squash in Tamarind-Coconut Gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins  
Cooking Time: 20 mins 
Servings: 3 servings

Butternut Squash- Kondakadalai Pulikuzhambu

Pulikuzhambu is an easy South Indian kuzhambu and we usually add veggies like brinjal, drumstick, lady's finger, bittergourd.

I tried pulikuzhambu with Butternut squash and it turns out good. Butternut squash is similar to Manjal Poosanikkai / Parangikkai / Orange pumpkin. 

Yummy Pulikuzhambu

Addition of  cooked brown channa and ground coconut makes it more yummy :)

Whenever I soak this brown channa, I usually add more, cook and freeze in it. You can view my earlier post on freezing beans here.

I love to add these Channa in other dishes like Kurma, kuzhambu, rice varieties or even in kootu:)

While cooking this, make sure that the Butternut squash / pumpkin pieces are not got overcooked and turn mushy. Since there's sweetness in squash, I didn't add any jaggery here

Ingredients:

• Butternut Squash/ Orange pumpkin - 2 cups, cubed 
• Brown Channa / Kondakadalai - 1/2 cup, cooked
• Tamarind - Size of a Gooseberry (Use as needed)
• Sambar Powder - 1-2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 1/2 Tbsp + 1 Tbsp
• Mustard seeds - 1/2 tsp
• Channa Dal - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 7-8 nos, halved
• Garlic - 6-7 cloves, chopped
• Coconut - 1/2 cup
• Salt - as required

Method:

• Soak Tamarind in warm water and extract juice to around 1 cup
• Grind the coconut with little water into a fine paste 

• Heat 1 Tbsp of oil in the pan, once it becomes hot add the mustard seeds, followed by Channa dal, Urad dal, fenugreek seeds, curry leaves and asafoetida

• Add small onions and garlic cloves, saute for 2 mins

• Add in the butternut squash / pumpkin cubes and saute for few mins until it gets half cooked

•  Add cooked brown channa and saute for 3-4 mins

• Add the Turmeric and Sambar powders along with required salt 

• Fry for a min in low flame

• Now add the tamarind extract 

• Allow to boil for few mins in medium flame, Adjust water as per the desired consistency and The pumpkin pieces should not turn mushy

• Add the coconut paste

• Cook in low flame for few mins

• Once its done, switch off and Serve hot with Rice!