Parangikai Pachadi (Pumpkin)
Directions
- 1Heat approximately 500 ml of coconut oil in a wok.
- 2Add about 5 tablespoons of mustard seeds to the hot oil and let them pop.
- 3Add about 5 tablespoons of urad dal and fry until it starts changing color.
- 4Add about 500 grams of sliced onions.
- 5Add a little salt to the onions to release their moisture and cook until translucent.
- 6Add about 40-50 pieces of dried chili, depending on desired spiciness.
- 7Add 3-4 sprigs of curry leaves.
- 8Add about 4 tablespoons of ginger paste and 8 tablespoons of garlic paste.
- 9Cook until the raw smell of ginger and garlic dissipates.
- 10Add 6 kg of diced pumpkin, with the skin on.
- 11Add about 3 tablespoons of turmeric.
- 12Add about 5 tablespoons of chili powder and mix well, toasting the chili powder slightly.
- 13Add tamarind extract.
- 14Add an equal amount of water.
- 15Cover and cook for about 15 minutes.
- 16Test the pumpkin; it should be about 60% cooked.
- 17Add a bit more salt to taste.
- 18Add 150-200 grams of Gula Melaka (palm sugar) or brown sugar.
- 19Add asafoetida (perungayam/hing).
- 20Cook for a total of 25 minutes, ensuring some pumpkin pieces remain whole and some break down.
Ingredients
- 500 ml Coconut oil
- 5 tablespoons Mustard seeds
- 5 tablespoons Urad dal
- 500 grams Onions
- Salt
- 40 pieces Dried chili
- 3 sprigs Curry leaves
- 4 tablespoons Ginger paste
- 8 tablespoons Garlic paste
- 6 kg Pumpkin
- 3 tablespoons Turmeric
- 5 tablespoons Chili powder
- Tamarind extract
- Water
- 150 grams Gula Melaka (palm sugar)
- 200 grams Gula Melaka (palm sugar)
- Asafoetida
Equipment
WokSpatulaSmall bowl
Tips
- To make small batches at home, estimate the quantities based on the larger batch shown.
- For vegetable dishes, use more garlic than ginger.
- Leave the pumpkin skin on.
- Cook the pumpkin until some pieces are whole and some are broken down for a better eating experience.
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