Parangikai puli kozhambu

Ingredients

• Yellow pumpkin - 250gm
• Small onions - 1/2 cup
• Garlic - 4 to 5 pods
• Red chilli - 2
• Pepper - 1 sp
• Fenugreek seed - 1 sp
• Split urudh dhal - 1 sp
• Asafoetida - 1/4 sp
• Tomato - 1
• Curry leaves - 2 strings
• Tamarind - 1 small ball
• Red chilli powder - 1 sp
• Coriander powder - 2 sp
• Oil - 2 tb sp
• Gingelly oil - 2 tb sp
• Salt to taste
• Jaggery - 1 sp

Method

Clean wash and cut yellow pumpkin into big pieces.
Peel small onions and garlic if they are big cut into two.
Heat both oil in a kadai season with pepper, fenugreek seed, split urudh dhal, red chillies, asafoetida and curry leaves. add small onions and garlic and sauté well on high flame.
Once the onion turns slight brown add the pumpkins and sauté well. Keep the flame in medium and toss well.
In a bowl make a solution of tamarind and salt. Filter and add chilli powder and coriander powder to the solution. Also smash a tomato and puree it into the tamarind solution.
Once the pumpkin is almost cooked pour this content and let it boil. Check for spices and salt. add the jaggery.
Boil till the oil comes out.
This will be a little thick. serve for rice.

Note: If you want a little thin kuzhambu add little water or add little dhal or the water in which the dhal was cooked. you can add little more of gingelly oil also. Hot idlys with gingelly oil and parangikkai kuzhambu is the best combination....