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
time :15 mins |Cook time : 10 mins | Serves : 4
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.
– 1 TBSP
– a pinch
: Mustard, curry leaves, red chillies, fenugreek seeds (a pinch), asafoetida
– to taste
chilli powder – 1/2 tsp
: coriander leaves
- Grated coconut – 2 tsp
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.
Check out the Youtube Video for the detailed method.