Parangikai Pachadi (Pumpkin)

25 mins
Serves 1
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Directions

  1. 1Heat approximately 500 ml of coconut oil in a wok.
  2. 2Heat approximately 500 ml of coconut oil in a wok.
  3. 3Heat approximately 500 ml of coconut oil in a wok.
  4. 4Add about 5 tablespoons of mustard seeds to the hot oil and let them pop.
  5. 5Add about 5 tablespoons of mustard seeds to the hot oil and let them pop.
  6. 6Add about 5 tablespoons of mustard seeds to the hot oil and let them pop.
  7. 7Add about 5 tablespoons of urad dal and fry until it starts changing color.
  8. 8Add about 5 tablespoons of urad dal and fry until it starts changing color.
  9. 9Add about 5 tablespoons of urad dal and fry until it starts changing color.
  10. 10Add about 500 grams of sliced onions.
  11. 11Add about 500 grams of sliced onions.
  12. 12Add about 500 grams of sliced onions.
  13. 13Add a little salt to the onions to release their moisture and cook until translucent.
  14. 14Add a little salt to the onions to release their moisture and cook until translucent.
  15. 15Add a little salt to the onions to release their moisture and cook until translucent.
  16. 16Add about 40-50 pieces of dried chili, depending on desired spiciness.
  17. 17Add about 40-50 pieces of dried chili, depending on desired spiciness.
  18. 18Add about 40-50 pieces of dried chili, depending on desired spiciness.
  19. 19Add 3-4 sprigs of curry leaves.
  20. 20Add 3-4 sprigs of curry leaves.
  21. 21Add 3-4 sprigs of curry leaves.
  22. 22Add about 4 tablespoons of ginger paste and 8 tablespoons of garlic paste.
  23. 23Add about 4 tablespoons of ginger paste and 8 tablespoons of garlic paste.
  24. 24Add about 4 tablespoons of ginger paste and 8 tablespoons of garlic paste.
  25. 25Cook until the raw smell of ginger and garlic dissipates.
  26. 26Cook until the raw smell of ginger and garlic dissipates.
  27. 27Cook until the raw smell of ginger and garlic dissipates.
  28. 28Add 6 kg of diced pumpkin, with the skin on.
  29. 29Add 6 kg of diced pumpkin, with the skin on.
  30. 30Add 6 kg of diced pumpkin, with the skin on.
  31. 31Add about 3 tablespoons of turmeric.
  32. 32Add about 3 tablespoons of turmeric.
  33. 33Add about 3 tablespoons of turmeric.
  34. 34Add about 5 tablespoons of chili powder and mix well, toasting the chili powder slightly.
  35. 35Add about 5 tablespoons of chili powder and mix well, toasting the chili powder slightly.
  36. 36Add about 5 tablespoons of chili powder and mix well, toasting the chili powder slightly.
  37. 37Add tamarind extract.
  38. 38Add tamarind extract.
  39. 39Add tamarind extract.
  40. 40Add an equal amount of water.
  41. 41Add an equal amount of water.
  42. 42Add an equal amount of water.
  43. 43Cover and cook for about 15 minutes.
  44. 44Cover and cook for about 15 minutes.
  45. 45Cover and cook for about 15 minutes.
  46. 46Test the pumpkin; it should be about 60% cooked.
  47. 47Test the pumpkin; it should be about 60% cooked.
  48. 48Test the pumpkin; it should be about 60% cooked.
  49. 49Add a bit more salt to taste.
  50. 50Add a bit more salt to taste.
  51. 51Add a bit more salt to taste.
  52. 52Add 150-200 grams of Gula Melaka (palm sugar) or brown sugar.
  53. 53Add 150-200 grams of Gula Melaka (palm sugar) or brown sugar.
  54. 54Add 150-200 grams of Gula Melaka (palm sugar) or brown sugar.
  55. 55Add asafoetida (perungayam/hing).
  56. 56Add asafoetida (perungayam/hing).
  57. 57Add asafoetida (perungayam/hing).
  58. 58Cook for a total of 25 minutes, ensuring some pumpkin pieces remain whole and some break down.
  59. 59Cook for a total of 25 minutes, ensuring some pumpkin pieces remain whole and some break down.
  60. 60Cook for a total of 25 minutes, ensuring some pumpkin pieces remain whole and some break down.

Ingredients

  • 500 ml Coconut oil
  • 500 ml Coconut oil
  • 500 ml Coconut oil
  • 5 tablespoons Mustard seeds
  • 5 tablespoons Mustard seeds
  • 5 tablespoons Mustard seeds
  • 5 tablespoons Urad dal
  • 5 tablespoons Urad dal
  • 5 tablespoons Urad dal
  • 500 grams Onions
  • 500 grams Onions
  • 500 grams Onions
  • Salt
  • Salt
  • Salt
  • 40 pieces Dried chili
  • 40 pieces Dried chili
  • 40 pieces Dried chili
  • 3 sprigs Curry leaves
  • 3 sprigs Curry leaves
  • 3 sprigs Curry leaves
  • 4 tablespoons Ginger paste
  • 4 tablespoons Ginger paste
  • 4 tablespoons Ginger paste
  • 8 tablespoons Garlic paste
  • 8 tablespoons Garlic paste
  • 8 tablespoons Garlic paste
  • 6 kg Pumpkin
  • 6 kg Pumpkin
  • 6 kg Pumpkin
  • 3 tablespoons Turmeric
  • 3 tablespoons Turmeric
  • 3 tablespoons Turmeric
  • 5 tablespoons Chili powder
  • 5 tablespoons Chili powder
  • 5 tablespoons Chili powder
  • Tamarind extract
  • Tamarind extract
  • Tamarind extract
  • Water
  • Water
  • Water
  • 150 grams Gula Melaka (palm sugar)
  • 150 grams Gula Melaka (palm sugar)
  • 150 grams Gula Melaka (palm sugar)
  • 200 grams Gula Melaka (palm sugar)
  • 200 grams Gula Melaka (palm sugar)
  • 200 grams Gula Melaka (palm sugar)
  • Asafoetida
  • Asafoetida
  • 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.