Ok, so here's my latest addiction... Pumpkin puli kuzhambu. You know, I've always been the weird one in the family to like yellow pumpkin, just as a side dish... But no one else in the family seemed to be a big fan of this poor vegetable at all. Yet, I managed to do the seemingly impossible task of converting them to liking pumpkin by putting in in puli kuzhambu. The best part about this? My mother (a self professed pumpkin hater) is now a die hard fan of this kuzhambu!
I think it's the mild sweetness of the yellow pumpkin that sort of balances out the tanginess and the spiciness of the gravy. I have never been a fan of puli kuzhambu until recently and I can't seem to get enough of this one. So, please do yourselves a favor and try this one out sooooon!
Yellow pumpkin, diced - 2 cups
Shallots, chopped - 4
Tomatoes - 1 chopped
Chilli powder - 2 tsp or to taste
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Tamarind - lime size soaked in water and extracted
Salt to taste
Oil (Highly recommended - sesame oil)
Methi (vendheyam) seeds - 1/2 tsp
Curry leaves - 1 sprig
1. Heat oil in pan. Fry methi seeds and curry leaves for a few seconds. Add shallots and fry until golden brown.
2. Add the masala powders (turmeric, jeera, coriander, chilli powders) and fry for a few seconds.
3. Then, add tomatoes, yellow pumpkin, tamarind extract, water (enough for gravy), and salt to taste.
4. Allow to boil until raw smell of tamarind goes away and the pumpkin is cooked.
5. Serve over hot, steaming white rice and tell me you are not in love with this dish!
1. This same method can be used to make puli kuzhambu with other vegetables (e.g, eggplant and drumstick, okra, potato, etc.)
2. In using other vegetables, try adding 2-3 chopped cloves of garlic after the onions have browned. Add and fry it a little to enhance the flavor.
3. Using a whole head of garlic and no vegetables (except maybe drumsticks) would make this into poondu kuzhambu (garlic gravy).