clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Parangikai Ellu Kari – Pumpkin Curry with sesame seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

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

  • Total Time: 20 mins
  • Yield: 4 servings 1x



For the masala paste

  • 1/4 cup fresh shredded coconut
  • 2 tablespoon toasted 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
  • 2 sprig curry leaves (divided)
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon jaggery
  • 500 grams yellow pumpkin


  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 1/4 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 jaggery. Add in the ground paste and simmer for a couple of minutes more.
  6. Parangikai ellu kari is ready. Sprinkle curry leaves. Serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: side dish
  • Cuisine: Tamilnadu
Scroll to Top