Parangikai Poriyal or South Indian style Kaddu ki sabji is a popular accompaniment with rice and Rasam / Sambhar at home. Thankfully where I live, this veggie is available through the year, and it forms part of my meal rotation plan too. If I need to serve it with Phulkas, I dont add the coconut (and instead sub it with 1/2 tsp ginger).
Rich in anti-oxidants and other nutritients including being an Immunity Booster, this veggie is one of our favourite sabjis to go with a roti and some salad / dal for our weekday dinner. Thankfully both the girls like it too. If you grow squash in your backyard or have access to it all the year through , do give this recipe a shot.
Rich in anti-oxidants and other nutritients including being an Immunity Booster, this veggie is one of our favourite sabjis to go with a roti and some salad / dal for our weekday dinner. Thankfully both the girls like it too. If you grow squash in your backyard or have access to it all the year through , do give this recipe a shot.
Ingredients:
- Red Pumpkin / Butternut Squash / Kaddu/ Parangikai - 2 cups (cubed): you may leave the skin on or peel it. I lightly peel leaving a slight crust on the top.
- Oil - 1 TBSP
- Turmeric - a pinch
- Tempering : Mustard, curry leaves, red chillies, fenugreek seeds (a pinch), asafoetida
- Salt - to taste
- Red chilli powder - 1/2 tsp
- Garnish : coriander leaves
- Grated coconut - 2 tsp
Note :
we love this sabji to have a bite and retain the form so I steam it for 8-9
mins. But if you want to cook through till fork tender, please do so.
Method:
Check out the Youtube Video for the detailed method.
Posts
Somehow i have never made a sabzi with kaddu , perhaps because of its mild sweetness, i use it in sambar though. The sabzi looks tempting , should try it sometime .
ReplyDeleteSimple yet delicious one. We too prepare it the same way except the ginger part as you mentioned.
ReplyDeleteNever tried pumpkin this way. It goes in sambar and olan and may be some other traditional preparations, but its never crossed its boundaries and come near the chapatis yet :D. Sounds new and interesting!
ReplyDeleteThat plate looks wholesome and inviting..
ReplyDeletesteaming the veggie is the best way to cook..looks very inviting..
ReplyDeleteI have never tried pumpkin sabji.. This looks awesome. Nice simple recipe.
ReplyDeleteThis looks yum Kalyani. Will be a change from the regular fare I make.
ReplyDeleteI never used pumpkin in my kitchen, must try dish. Looks great
ReplyDeleteThat looks so tasty....we get beautifully pumpkins here and I am constantly looking for recipes. This is a wonderful addition for me! Yumm
ReplyDeleteI am tempted to take a bite from that plate. Looks very inviting Kalyani. I like the idea of steaming the kaddu and then using it to make the subzi. I will try it this way when I make it next time. Thanks for the mention and your notes have brought back memories from my garden and I am missing it so much this year.
ReplyDeleteSuch a simple and delicious dish. I love the slight sweet taste of pumpkin and love to balance it with tamarind, but this curry sounds yummy too.
ReplyDeleteSimple but yet a lipsmacking poriyal, i love with curd rice..
ReplyDeleteI love kaddu sabzi and always make it in fasting.This version looks yum.
ReplyDeleteperfect side dish
ReplyDeleteI had made a different version of this sabzi and we loved it. shall try out this version next time.
ReplyDeleteMy hubby's favorite sabzi.
ReplyDelete