Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe

Recipe for Tamil style Arasanikai – yellow pumpkin curry. Arasanikai kuzhambu made with a ground masala paste from scratch. Yellow pumpkin curry in coconut sauce. Perfect side dish for rice.

Here are some of the items that will be useful for making this curry.
Indian heavy duty mixie
Kuzhambu milagai thool
Unprocessed Jaggery

Here is the video of how to make Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe

Here is how to make Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe

Heat Sesame oil in a pan and add in the cumin, coriander, black pepper, chillies, curry leaves and garlic. Sauté for a few seconds until the spices are coated in oil and starting to smell fragrant.

Add in the onions and tamarind. Sauté for a couple of minutes.

Add in the roughly chopped tomatoes and salt. Cook on a low flame for about 3-4 minutes till the tomatoes are mushy.

Remove the pan from heat and set aside to cool. Add in the coconut and half a cup of water and grind to a fine paste. Make sure to grind the masala to as smooth a paste as possible. Set aside.

Add in a teaspoon of oil in a pan and add in the fenugreek seeds and asafoetida. Do not add too much fenugreek seeds as the curry will become bitter. Add in the mustard seeds, chillies and curry leaves. I have used Katti Perungayam (slab asafoetida) today. Asafoetida powder is also fine.

Let the mustard seeds crackle. Add in the diced pumpkin.

Add in a cup of water and mix well. Add in the kuzhambu milagai thool, turmeric powder and jaggery powder. Simmer for five minutes. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought sambar powder or curry powder.

After five minutes of simmering, add in the ground masala paste.

Wash the mixie with little water and add to the pan. Cover the pan with a lid and simmer for 5 minutes. Stir once and simmer for five minutes more. Check if the pumpkin is cooked and simmer for a couple of minutes more if necessary. Taste for salt and adjust seasoning if necessary. Finally add in the coriander leaves and remove from heat.

Serve with rice.

Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe

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Arasanikai Kuzhambu Recipe. Yellow pumpkin curry in coconut sauce

• Total Time: 45m
• Yield: 4 servings 1x

Ingredients

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Ingredients for Arasanikai Kuzhambu Masala

1 teaspoon Indian sesame oil
1/2 teaspoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon black pepper seeds
3 dried gundu chillies
2 sprigs curry leaves
1 pod garlic
1/2 cup onion, chopped
1/2 inch piece tamarind
3 tomatoes, chopped
1 teaspoon salt
1/2 cup fresh shredded coconut
1/2 cup water

Other Ingredients

1 teaspoon Indian sesame oil
1/4 teaspoon fenugreek seeds
a pinch of asafoetida

1/4 teaspoon mustard seeds
2 dried gundu chillies
2 sprigs curry leaves
1.5 cups diced yellow pumpkin
1 & 1/4 cup water
1 teaspoon kuzhambu milagai thool (or) sambar powder
1/2 teaspoon turmeric powder
1 teaspoon jaggery
1 teaspoon coriander leaves, chopped

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Instructions

Heat Sesame oil in a pan and add in the cumin, coriander, black pepper, chillies, curry leaves and garlic. Sauté for a few seconds until the spices are coated in oil and starting to smell fragrant.

Add in the onions and tamarind. Sauté for a couple of minutes.

Add in the roughly chopped tomatoes and salt. Cook on a low flame for about 3-4 minutes till the tomatoes are mushy.

Remove the pan from heat and set aside to cool. Add in the coconut and half a cup of water and grind to a fine paste. Make sure to grind the masala to as smooth a paste as possible. Set aside.

Add in a teaspoon of oil in a pan and add in the fenugreek seeds and asafoetida. Do not add too much fenugreek seeds as the curry will become bitter. Add in the mustard seeds, chillies and curry leaves. I have used Katti Perungayam (slab asafoetida) today. Asafoetida powder is also fine.

Let the mustard seeds crackle. Add in the diced pumpkin.

Add in a cup of water and mix well. Add in the kuzhambu milagai thool, turmeric powder and jaggery powder. Simmer for five minutes. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought sambar powder or curry powder.

After five minutes of simmering, add in the ground masala paste.

Wash the mixie with little water and add to the pan. Cover the pan with a lid and simmer for 5 minutes. Stir once and simmer for five minutes more. Check if the pumpkin is cooked and simmer for a couple of minutes more if necessary. Taste for salt and adjust seasoning if necessary. Finally add in the coriander leaves and remove from heat.

Serve with rice.

• Author: Suguna Vinodh
• Prep Time: 15m
• Cook Time: 30m