Red Pumpkin Poriyal | Parangikai Poriyal
Red Pumpkin Poriyal | Parangikai Poriyal – Red pumpkin is called as parangikai or arasanikai (traditionally) in Tamil. They are the excellent source of carotene, vital antioxidants and vitamins. This is considered to be a low-calorie vegetable which contains no saturated fats (cannot be easily break down) and cholesterol but proved to be a good source of dietary fiber.
Ingredient of Red Pumpkin Poriyal :
- Red pumpkin -2 cup
- Green chillies -3
- Shallots -5
- Mustard -1/4 tsp
- Channa dal -1/4 tsp
- Split Urad dal -1/4 tsp
- Curry leaves -few
- Chilli powder -1/4 tsp
- Turmeric powder -2 pinches
- Oil -2 tbsp
- Grated coconut -2 tbsp
- Salt as required
Method of Preparation of Red Pumpkin Poriyal:
- Deseed the pumpkin and wash cleanly with water. Cut the pumpkin in cube shapes.
- Heat oil and add mustard, let it splutter. Add channa dal, urad dal and fry golden brown.
- Now add chopped shallots, slit chillies, curry leaves and saute for while.
- Now put the red pumpkin, chilli powder, turmeric powder and salt. Cover the lid and cook for about 2 minutes.
- Sprinkle about 1/4 glass of water and cook in medium flame until the pumpkin becomes soft and tender.
- Finally add grated coconut, saute for about a minute and transfer to serving bowl.
Step-wise of Making Red Pumpkin Poriyal:
- Wash the pumpkin, Cut them into medium size cubes.
- Heat oil in a pan, add mustard, channa dal, urad dal
- Add chopped onions, chillies and curry leaves
- Now add the chopped pumpkin along with green chillies.
- Add salt, Chilli powder, turmeric powder, mix well, sprinkle water and let it cook
- When it is cooked soft add coconut
- Mix well and put off the flame.
- Serve along with hot rice and rasam.
- Pumpkin tastes better when cooked in low flame.
- Just sprinkle about 1/4 cup of water. Adding too much water makes the pumpkin mushy.
- Add green chillies for a nice flavor and taste.
- Do not keep stir continuously as they become soggy.
- This is the traditional way of preparing pumpkin.
- This can either be served with rice or just as a vegetable platter during chill evenings