Parangikkai Keerai Kuzhambu Recipe (Pumpkin Spinach Curry)
Parangikkai Keerai Kuzhambu is a yellow pumpkin curry combined with spinach to make a delicious weeknight dinner. This is a favorite preparation where the combination of green chillies and coconut along with coriander seeds and jaggery adds a touch of spice and sweetness. We love the pumpkin spinach curry (Parangikkai Keerai Kuzhambu) at home and typically savor it with steamed rice or broken wheat.
Ingredients
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3 cups Kaddu (Parangikai/ Pumpkin)
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cut to 1-inch cubes (or butternut squash)
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1 inch Ginger
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1 teaspoon Chana dal (Bengal Gram Dal)
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2 cups Spinach Leaves (Palak)
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tightly packed
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1 teaspoon White Urad Dal (Split)
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1/2 cup Tamarind Water
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1 tablespoon Jaggery
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1/2 cup Fresh coconut
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grated
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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2 Dry Red Chillies
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long
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5 Curry leaves
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Ingredient for curry paste
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1 teaspoon Coriander (Dhania) Seeds
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2 Green Chillies
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1 tablespoon Oil
Instructions
Step 1
To begin making the Parangikkai Keerai Kuzhambu Recipe, in a small fry pan; roast the channa dal and urad dal until brown
Step 2
Roast on medium heat as you want the dals to gete roasted well and not feel raw
Step 3
Grind the above roasted dal along with the ingredients in the curry paste into a smooth paste in a mixer
Step 4
You can use a 1/4 cup of hot water if required for grinding
Step 5
This will help if you are using frozen coconut and help grind into a smooth paste