Parangikaai Kuzhambu

Parangikaai or also called as Sevappu pooshanikaai , is actually very sweet to taste and perfectly blends with a tangy spicy kuzhambu. Parangikaai kuzhambu is a recipe which my mother learnt from her grand mother. This is a century old recipe that has been passed down through generations.



This kuzhambu requires very little ingredients , nothing much of a fuss to prepare this , you don’t have to depend on your usual sambar podi for this , you can freshly prepare its powder and add it to the kuzhambu.

Firstly take a yellow pumpkin , I took about 1/2 a kilo of it , peel its skin and chop it into huge chunks. The beauty of this dish lies in the size of each chunk , it looks big and yellow but when you bite into it its very soft and juicy. Soak a small gooseberry sized tamarind in luke warm water for the tamarind extract. Next grate the coconut , about 2 tablespoons is required for this . Take a wok / kadaai , keep it on medium heat , add sesame seeds (black / white) and dry roast it until aromatic , do not brown this , transfer it to a blender jar along with grated coconut. Now dry roast 7 dry red chillies , fenugreek seeds , dry coriander seeds and channa dal. Transfer this to the blender jar and grind it to a fine powder.

In the same kadaai , on medium heat , add 5-6 tbsps of sesame oil , temper mustard seeds , fenugreek seeds and a pinch of asafoetida . Add the chopped pumpkin along with one slit green chilly , saute this for about 4 minutes or until the pumpkin is tender , add the tamarind extract and boil it for couple of more minutes or until the rawness of the tamarind extract goes , now add the required amount of salt and add little jaggery to balance the tangyness of the tamarind. Add the freshly ground powder to it and mix. Allow it to boil for about 10 minutes or until become aqueous . It should be less aqueous than sambar but a little thicker than a rasam.



  • Cuisine: south indian
  • Style of Preparation: Tamilnadu style
  • Yield: 6 serving
  • Course or type: main course
  • Cooking Technique: Sautéing
  • Preparation Time: 10 min
  • Difficulty: easy
  • Cooking Time: 15 min



Parangikaai / Yellow pumpkin ½ kg
Green chilly 1
Curry leaves 5-6
Tamarind extract 200 -250 ml
Salt To taste
Jiggery ¼ tbsp


Sesame oil 4 tbsps
Mustard seeds 1 tsp
Fenugreek 1 tsp
Asafetida 1 generous pinch
Channa dal 1 tbsp
White urid dal 1 tbsp

For dry roasting and grinding

Sesame seeds (White / black) 4 tsps
Freshly grated coconut 2 tbsps
Dry red chillies 4-5
Fenugreek seeds 2 tsps
Channa dal 2 tsps
Coriander seeds 2 tsps


  1. Firstly chop the pumpkin into huge chunks , steep the tamarind in luke warm water for 10 minutes.
  2. Take a wok / kadaai and firstly dry roast sesame seeds on medium heat , transfer it to a blender jar , add grated coconut to this , in the same wok roast all the ingredients given under “roasting and grinding” until aromatic and transfer this to same blender jar , grind it to a fine powder.IMG_20160308_134216.jpg
  3. In the same wok add sesame oil , on medium heat , temper mustard seeds , fenugreek seeds and asafoetida. Add the channa dal , urid dal , saute this until aromatic then add the chopped pumpkin with one slit green chilly.IMG_20160308_134233.jpg
  4. Saute the pumpkin until tender ( will take about 4-5 minutes) on medium heat. Now add the tamarind extract and allow this to boil. Add required amount of salt.
  5. Once when this comes to a boil add few granules of jaggery , this is just to balance the taste do not add too much of it , because as it is the pumpkin is sweet in nature. Later add the freshly prepared powder to the boiling concoction and stir. Add about 200 ml of water to this , it will be too thick , so lean the consistency.IMG_20160308_134253.jpg
  6. Allow this to boil on medium heat for about 10 minutes or until the kuzhambu becomes thick.
  7. Serve it hot with plain rice.



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