Parangikai Gosthu is a comforting and flavorful South Indian side dish made with tender yellow pumpkin simmered in a tangy tamarind gravy, blended with aromatic spices. This wholesome recipe strikes the perfect balance of sweet, spicy, and tangy flavors, making it an excellent accompaniment to ven pongal, idli, dosa, chapati, or even steamed rice.
15 mins
20 mins
35 mins
3
2 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek
Pinch of hing
Few curry leaves
1 green chilli (Slit)
150g yellow pumpkin chopped
Amla sized tamarind
Salt to taste
1 tbsp Turmeric Powder
2 1/2 tbsp Sambar Powder
Few Chopped Coriander Leaves
1/4 cup Moong Dal
1. In a pressure cooker, place the Moong dal in a bowl with enough water and cook for 4 to 5 whistles. Set it aside to cool.
2. Soak tamarind in some water for about 10 minutes. Squeeze well and extract the juice. Discard the pulp.
3. Heat oil in a kadai. Add mustard seeds, fenugreek seeds, hing and a few curry leaves. Let them splutter.
4. Add green chillies and pumpkin to the kadai. Sprinkle a little salt and sauté until the raw smell disappears.
5. Mix in turmeric powder and sambar powder. Sauté the mixture well to release the aroma.
7. Pour the tamarind extract and a small cup of water into the kadai and bring it to a boil. Add salt as needed and mix well.
8. Now add the cooked and mashed moong dal. Mix well and let it simmer and boil for a few minutes.
9. Stir gently, garnish with chopped coriander leaves, and serve hot.
Adjust tamarind and sambar powder based on taste.
Add a small piece of jaggery for a hint of sweetness if desired.
Use a mix of vegetables like brinjal, onion, carrot or any vegetable of your choice for variety.
Homemade sambar powder enhances the flavor significantly.
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