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Parangikai Ellu Kari – Pumpkin Curry with sesame seeds

March 13, 2018 by Suguna Vinodh 10 Comments

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Parangikai (Arasanikai) Ellu Kari – Yellow pumpkin curry made with ground sesame seeds and coconut. Recipe with step by step pictures.

This Parangikai Ellu Kari is a very traditional everyday side dish served for lunch in Tamil homes. Its made with a ground masala of coconut and sesame seeds. Sesame seeds is very rich in calcium. One tablespoon of sesame seeds has 87.8 mg calcium. Here is how to do it.

For the masala paste
Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
parangikai-ellu-kari-recipe-2

Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin.  Add in the salt and turmeric powder. I remove the skin off of the pumpkin as it can be a little fibrous. In some households, if the pumpkin is young, they do cook the pumpkins along with the skin. Its a personal preference. But if its a mature pumpkin, the skin will be hard and fibrous. So do not use the skin of a mature pumpkin.
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Add in half a cup of water .
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Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Pumpkin cooks very fast. It will become mushy if its overcooked. So do not add too much water.
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When the pumpkins are fork tender, add in the ground paste and simmer for a couple of minutes more.
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Parangikai ellu kari is ready. Serve hot with rice.
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Parangikai Ellu Kari – Pumpkin Curry with sesame seeds


★★★★

4 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
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Description

Parangikai (Arasanikai) Ellu Kari – Yellow pumpkin curry made with ground sesame seeds and coconut. Recipe with step by step pictures.


Ingredients

Scale

For the masala paste

  • 1/4 cup fresh shredded coconut
  • 2 tablespoon white sesame seeds
  • 2 dry red chillies
  • 1/4 teaspoon cumin seeds

For tempering

  • 1 teaspoon sesame oil (Indian gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 dry red chillies
  • 1 sprig curry leaves
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 500 grams yellow pumpkin

Instructions

  1. Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
  2. Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin.
  3. Add in half a cup of water, salt and turmeric powder.
  4. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
  5. Add in the ground paste and simmer for a couple of minutes more.
  6. Parangikai ellu kari is ready. Serve hot with rice.
  • Category: side dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Jenny C. says

    August 19, 2020 at 6:50 pm

    Cooked this recipe for dinner, without the mustard seeds. Turned out delicious! Thanks for the recipe!

    Reply
    • Suguna Vinodh says

      August 19, 2020 at 8:37 pm

      Thank you!

      Reply
  2. Jenny C. says

    August 19, 2020 at 6:03 pm

    Hi, the ingredients list does not have mustard seeds. But in your cooking method, mustard seeds were mention. May I confirm if mustard seeds are used in this recipe? Thanks.

    Reply
    • Suguna Vinodh says

      August 19, 2020 at 8:40 pm

      Have updated the recipe. Thank you.

      Reply
  3. Preethy says

    June 1, 2020 at 11:49 am

    Can this recipe be adopted for bottle gourd?

    Reply
    • Suguna Vinodh says

      June 1, 2020 at 2:05 pm

      Never tried with bottle gourd but will work I think.

      Reply
  4. Veda says

    March 15, 2018 at 10:30 am

    Sounds good! Coconut, sesame seeds, urad dal and red chillies as the spicing ingredients are always very good, appetizing! Thank you!

    ★★★★

    Reply
    • Suguna Vinodh says

      March 17, 2018 at 10:21 pm

      Thank you. Glad you liked it!

      Reply
  5. Latha says

    March 14, 2018 at 11:34 pm

    Hi, we used to add a little sugar at the end in pumpkin recipes, as it is slightly bland vegetable. This recipe won’t need it?

    Reply
    • Suguna Vinodh says

      March 14, 2018 at 11:52 pm

      Hi Latha, You may add if you like.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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