Friday, June 23, 2017

Poosanikai poriyal / Yellow Pumpkin curry / Parangikai poriyal / Sakkarai poosanikai poriyal



Poosanikai poriyal
Yellow pumpkin curry


I once tasted pumpkin side dish at my SIL home and became a fan of it. I wanted to try that once but didn't get a chance to make. When my husband brought this medium sized pumpkin from the farm, my immediate thought was that pumpkin poriyal. What could be better than cooking an organic home grown vegetable ..? This poosanikai poriyal recipe is easy to make and saves your time as we don't have to peel the skin for this recipe. Sweetness of yellow pumpkin and spicyness of red chili turned out to a tasty and delicious side dish for rice and chappathi.

We can make plenty of dishes with pumpkin and it is a healthy option for kids. I have already tried pumpkin chutney and it also tasted good. Check out its recipe here: http://www.ennillam.com/2016/02/yellow-pumpkin-chutney-no-coconut-added.html


Ingredients (serves for 4)


Poosanikai / Yellow pumpkin (pieces with skin) - 4 cups [ 1 cup size = 240 ml ]
small onions / pearl onions - 10 -15 nos
red chili - 4 
salt - as needed
coconut oil - 2 tablespoon + 1 teaspoon
mustard seeds - 1 tsp
curry leaves - few


Method:


  • wash the yellow pumpkin well. Do not peel out the skin. 
  • cut yellow pumpkin to big chunks
  • heat oil in a vessel and add mustard seeds
  • once it splutters, add curry leaves and red chili [increase / reduce red chili according to its spice level]
  • saute it and then add onions
  • fry till onions become transparent
  • add the chopped pumpkin pieces and add 1 cup of water
  • add salt
  • cook covered until the pumpkin pieces become soft and mushy
  • finally add 1 teaspoon of coconut oil and switch off the flame


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