Chettinad Pumpkin Kulambu

This aromatic Chettinad traditional Puli Kulambu is perfect with white rice and any side dish of your choice. The pumpkin adds a unique taste to this dish, making it even tastier. This dish is usually made during the Pongal festival.

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Chettinad Pumpkin Kulambu

This aromatic Chettinad traditional puli Kulambu is perfect with white rice and any side dish of your choice. The pumpkin adds a unique taste to this dish, making it even tastier.

Course: Curry

Cuisine: Indian

Servings: 6

Ingredients

• 2 cups pumpkin (cut into chunks with skin)
• 1 cup onion (chopped)
• 1 cup tomato (chopped)
• 10 cloves garlic
• 10-15 curry leaves
• ¼ tsp turmeric powder
• 3 tsp Sambar powder (adjust to taste)
• 2 tsp coriander powder
• ½ tsp chili powder (adjust to taste)
• 1 small lime sized tamarind (soaked in ¾ cup water)
• 1 tsp jaggery powder
• 4 tbsp oil
• ½ tsp cumin seeds
• ½ tsp black pepper
• ½ tsp methi seeds
• ⅛ tsp asafetida (also known as hing or perungayam)
• 2 dry red chilies
• salt to taste

Instructions

• Add 3 tbsp of oil to a heavy bottom pan. Once hot, add cumin seeds, black pepper, methi seeds, dry red chilies, and asafetida.
• Once the methi seeds become golden brown, add chopped onions and garlic cloves. Sauté until the raw smell fades.
• Then, add curry leaves and chopped tomatoes. Sauté for 1 minute.
• Now, and the pumpkin and sauté for 3 minutes.
• Mix in turmeric powder, sambar powder, and coriander powder. Cook for 2 minutes.
• Add tamarind extract and salt to the kulambu. Boil for 2 minutes.
• Pour in 1-2 cups of water, adjust the consistency if needed. Cover the pan with a lid and boil until the pumpkin is cooked. This takes around 8-10 minutes.
• Next, add jaggery powder and cook for 2 minutes.
• Mix in 1 tbsp of oil to the boiling kulambu and check for salt and spice. Add chilli powder as needed. Boil for 3 minutes.
• Enjoy with hot rice.