Mashed Red Pumpkin curry recipe – Parangikkai masala sabzi
Red Pumzpkin Curry recipe – Parangikkai masala sabzi – Mashed red pumpkin cooked with onions & chosen Indian spices – A very simple & spicy side dish cooked with mashed red pumpkin and a few chosen spices to go with rather plain/mild dishes like mor kolambu or pulao or even with Chapathi or roti varieties.
I am a picky eater. I eat very less (This doesn’t include cakes, chocolates and snacks especially mullu bonda 😀 ), but I am so choosy with my food as well as my cooking. When it comes to cooking vegetables, I have a big constraint list based on the veggies. For poriyal or side dish types, veggies like carrot, beetroot, radish, cabbage must be grated. Beans, long beans, broad beans must be chopped very thinly. Veggies like bitter gourd, turkey berry, banana flower must be cooked with dhal as “paruppusili“. For masala poriyal or karaporial, there should be onions and for plain veggie curries, there should be grated coconut finishing. 😀
Even if it’s others’ cooking for me or my cooking, I strictly adhere to these rules above. And, if that’s my mom’s cooking and she fails to do these, she gets an earful of advice from me for over an hour. 😐 To add to these, there’s a combination rule for main dish and the veggie curries. Skipping curry leaves is fine by me, but cilantro is mandatory. I had already told on my earlier posts on how I sulk the whole day whenever I couldn’t complete my rasam with cilantro. 😐 Coming to the point, it’s red pumpkin. I usually grate red pumpkin to make curry out of it. By mistake, I got the hard one from the market last time and after almost breaking my knife, I ended up with this red pumpkin curry. Surprisingly, it went well with my more kolambu (Buttermillk kadhi – South Indian version) and since then I have preparing the “mashed” way. It does save a lot of grating time too. 🙂 It’s quite simple and less time-taking. Over to Mashed Red pumpkin curry – Parangikkai Masala – Laal kaddoo sabzi recipe from Home-MakingDelight with step by step photos..
Mashed Red Pumpkin curry recipe | Parangikkai masala sabzi | Parangika poriyal | Laal Kadadoo Subzi | Kumbalakkai Gojju | Lal kadadu Subji | Gummadi Kayi Curry | Mathanga masala | Kaddu sabzi | Parangi kai kara porial recipe
- Red pumpkin – 400 gms
- Salt – to taste
- Onion – 1 (Big)
- Red chilly powder – 2 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder -1 tsp
- Curry leaves – a few
- Cilantro – a few tbsp
- Oil – 3 tbsp + 1 tbsp
- Mustard seeds – 1 tsp
- Pressure cook the pumpkin for 3 whistles and then peel off the hard skin. Mash the red pumpkin well. Keep this aside.
- Heat 3 tbsp of oil in a pan and add mustard seeds. Once it pops, add red chilly powder and curry leaves and then add chopped onions. Let it turn pink.
- Note: Please fret not seeing the pic. I have added sun-dried, preserved & crushed curry leaves. It looks so in the pic.
- Add the mashed pumpkin. Add salt, cumin, coriander and turmeric powder and mix well. Cook for medium flame for 3-5 minutes. Take care not to burn. Turn it around frequently. Add a tbsp of oil and switch the stove off.
- Garnish with chopped cilantro and serve your red pumpkin curry or parangikkai porial hot with rice and mor kolambu. 🙂 Or rotis.
- Pressure cooking the red pumpkin would vary based on how hard it is. For a few, one whistle would do and for a few, 3 might be needed.
- If your parangikai is soft, you can grate it and cook it the same way. But, keep in low flame and cook covered for a longer time.
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