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

Pumpkin Poori

Category: Kids Recipes / Poori
Preparation Time: 15 mins      
Cooking Time: 20 mins      
Servings: 2 servings

                October is the national Pumpkin month in US and during this season we can find a lot of varieties of Pumpkins, gourds and squash available in the market. 

Happy Halloween!!!

                 It's not Halloween without Pumpkin, here comes an easy and yummy recipe using Pumpkin on this Halloween day:) 

Pumpkin Pooris for Halloween!!

       

Poori is a fried Indian flatbread made with Whole Wheat flour. 

For this I have used the small pie pumpkin available here.

Pie Pumpkin (used in this recipe)

Usually I would sneak veggies in Poori, Roti, Paratha and dals so the kids will have them without any fuss. This is an another easy way to make kids eat Pumpkin:)

Poosanikkai Kootu - Pumpkin-Dhal Curry

Category: Kootu / Lunch
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 3-4 persons

Pumpkin Kootu is a comforting and mildly spiced curry with the goodness of pumpkin and protein rich dhal. Since it is not spicy, kids will like it. If we want a spicier version, we can also add 1 tsp of sambar powder / red chilly powder. We can prepare it with moong dhal alone or combination of moong and channa dhals.

Pumpkin Kootu

Ingredients:

• Poosanikkai /Orange Pumpkin, finely chopped - 1 cup heaped
• Moong Dhal - 1/4 cup
• Channa Dhal - 2 tbsp
• Onion, finely chopped - 1/2 no 
• Tomato, finely chopped - 1 no
• Green chillies - 1-2 (Adjust as per spiciness)
• Ginger grated - 1 tsp
• Turmeric Powder - 1/4 tsp
• Salt - to taste
• Coriander leaves, finely chopped - for garnishing

For Tempering:

• Oil - 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red Chilly, broken - 1 no (Optional)

Method:

1. Wash and remove the skin of the pumpkin, chop it into fine pieces
   
2. Soak the channa dhal for 10 mins
   
3. Dry roast the moong dhal in medium flame for 3-5 mins
   
4. In a Pressure cooker, add the pumpkin pieces, chopped onion, tomato, ginger, green chillies, channa dhal, moong dhal and turmeric powder
   
5. Add enough water and pressure cook for 2-3 whistles
   
6. Once the pressure releases, open it up and mash it slightly with laddle
7. Add required salt and boil for another 4-5 mins in low flame. If its too thick, we can add little water
   
8. Meanwhile prepare the tempering in another pan; heat oil and then add mustard seeds followed by curry leaves, red chilly and finally cumin seeds
   
9. Add the tempering into the boiling kootu, mix well and simmer for another 1-2 mins
10. Switch off and Garnish with coriander leaves
    
11. Serve hot with rice!