Parangikai Kuzhambu is a rich and flavorful South Indian curry made with tender squash and a blend of spices. This dish is perfect for adding a burst of flavour to your meal. The Squash absorbs the tangy tamarind and spicy sambar powder, creating a harmonious and comforting curry that pairs beautifully with steamed rice.
About the Recipe
Parangikai Kuzhambu is not just another curry; it’s a celebration of South Indian flavours. The combination of Squash, spices, and tamarind paste creates a unique dish that’s both tangy and spicy. This recipe offers a glimpse into traditional South Indian cuisine and is perfect for exploring new flavours. Parangikai Kuzhambu is traditionally served with steamed rice, making it a wholesome and satisfying meal.
Why You Will Love This Recipe
Parangikai Kuzhambu stands out with its delicious taste and straightforward preparation. Combining Squash, spices, and tamarind makes every bite a delightful experience. Whether you’re a seasoned cook or a beginner, you’ll appreciate the simplicity and flavour this dish brings to the table. It’s perfect for introducing new and exciting flavours to your family meals.
Parangikai Kuzhambu
Cooking Tips
For the best results, use fresh Squash and ripe tomatoes. Gradually add the sambar powder and tamarind paste, which allows you to adjust the flavour to your preference. Stirring frequently while cooking ensures even cooking and prevents the Squash from sticking to the pan. If you prefer a thicker curry, reduce the amount of water added.
Cultural Context
Parangikai Kuzhambu is a staple in South Indian cuisine, especially in Tamil Nadu. It’s often prepared during festivals and family gatherings. The dish showcases locally available vegetables and traditional spices, reflecting the region’s culinary heritage.
Serving and Storing Suggestions
Parangikai Kuzhambu serves 4-6 people and takes about 40 minutes to prepare. Serve it hot with steamed rice or dosa. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.
Other Similar Recipes
- Sambar
- Rasam
- Pumpkin Kuzhambu
- Vatha Kuzhambu
Parangikai Kuzhambu
Ingredients
- 2 Cups Squash (cubed (acorn or butternut))
- 1/2 Cup Onions (finely chopped)
- 1 1/2 Cups Tomatoes (chopped)
- 1/4 tsp Turmeric Powder
- 2 tsp Sambar Powder
- 1/4 tsp Tamarind Paste
- 1 tsp Salt
- 1/2 Cup Tomato Puree
For Tempering:
- 3 tbsp Oil
- 1/8 tsp Asafoetida Powder
- 4 Curry Leaves
- 1 Dried Red Chilli
- 1/2 tsp Fenugreek Seeds
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
Instructions
- Peel the Squash and discard the seeds. Cut into small cubes.
- Heat oil in a pan over medium heat.
- Add asafoetida, curry leaves, dried red chilli, fenugreek, mustard, and urad dal. Fry until mustard seeds splutter, and the dal turns golden.
- Add onions and tomatoes. Cook for 2-3 minutes.
- Add Squash and stir to coat.
- Sprinkle in turmeric powder and mix well.
- Add sambar powder, tamarind paste, and salt.
- Stir in tomato puree and mix until well blended.
- Add 2 cups of warm water and mix well.
- Cook covered over low heat, stirring often, until the Squash is tender.
- Serve with cooked rice.
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Frequently Asked Questions
How do I store Parangikai Kuzhambu?
Parangikai Kuzhambu can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stove or microwave, adding a little water to reach the desired consistency. This dish is perfect for meal prep and can be made ahead for busy weeknights.
Can I use different types of Squash for this recipe?
Absolutely! Parangikai Kuzhambu is versatile and can be made with various types of Squash, including acorn, butternut, or even pumpkin. Each variety brings unique texture and flavour to the dish, allowing you to experiment and find your favourite version.
What can I serve with Parangikai Kuzhambu?
Parangikai Kuzhambu pairs wonderfully with steamed rice or dosa. For a complete South Indian meal, you can also serve it with dishes like Sambar, Rasam, or a simple vegetable stir-fry. The tangy and spicy flavours of the kuzhambu complement these dishes perfectly.
Is Parangikai Kuzhambu spicy?
Parangikai Kuzhambu has a mild to moderate level of spiciness, depending on the sambar powder used. If you prefer a milder flavour, reduce the sambar powder or omit the dried red chilli from the tempering ingredients. Conversely, add more sambar powder or fresh green chillies for extra heat.
