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.
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.