Ingredients
Scale
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
Instructions
- 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.
- 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 1/4 cup of water, salt and turmeric powder.
- Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
- Add in the jaggery. Add in the ground paste and simmer for a couple of minutes more.
- Parangikai ellu kari is ready. Sprinkle curry leaves. Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: side dish
- Cuisine: Tamilnadu