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June 25, 2015

Paraangikai Poriyal | Kaddu ki Sabji | Vegan Butternut squash stir fry

After Palak Raita, its time for another recipe referenced from Sandhya's blog - my paired blogger for this week. Most of her South Indian recipes are similar to the way we make it (considering we are both South Indians), one particular recipe Red pumpkin Sabji caught my attention for its sheer simplicity and except for the onions and tomatoes, we make it similarly with the addition of ginger though in a South Indian Style. 

Like Sandhya, it too is one of my 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 like Sandhya, or have access to it all the year through , do give this recipe a shot. Sending this to BM#53 under bookmarked recipes.

Prep time : 15 mins | Cook time : 10 mins | Serves : 4

  • Red Pumpkin / Butternut Squash / Kaddu/ Parangikai - 2 cups (cubed)
  • Oil - 1 TBSP
  • Turmeric - a pinch
  • Grated ginger - 1/2 tsp
  • Tempering : Mustard, curry leaves, red chillies, fenugreek seeds (a pinch), asafoetida
  • Salt - to taste
  • Red chilli powder - 1/2 tsp
  • Garnish : coriander leaves and grated coconut (1 tsp each)

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.

1) Clean, cube squash into medium sized chunks. Steam for 8-9 mins till done but not mushy.
2) In a pan, heat oil, add the tempering, grated ginger & turmeric, once the mustard stops spluttering, add the steamed veggies and very lightly toss them around, taking care not to break them.
3) Now add salt, chilli powder and toss once more, check for spice. 

4) Switch off, add coriander and coconut if using and gently mix, Serve immediately with Rice or Roti. 


  1. 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 .

  2. Simple yet delicious one. We too prepare it the same way except the ginger part as you mentioned.

  3. Never 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!

  4. That plate looks wholesome and inviting..

  5. steaming the veggie is the best way to cook..looks very inviting..

  6. I have never tried pumpkin sabji.. This looks awesome. Nice simple recipe.

  7. This looks yum Kalyani. Will be a change from the regular fare I make.

  8. I never used pumpkin in my kitchen, must try dish. Looks great

  9. That looks so tasty....we get beautifully pumpkins here and I am constantly looking for recipes. This is a wonderful addition for me! Yumm

  10. I 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.

  11. Such 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.

  12. Simple but yet a lipsmacking poriyal, i love with curd rice..

  13. I love kaddu sabzi and always make it in fasting.This version looks yum.

  14. I had made a different version of this sabzi and we loved it. shall try out this version next time.

  15. My hubby's favorite sabzi.


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