Parangikai Kara Kondakadalai Puli Kuzhambu Recipe | Pumpkin Black Chickpeas Kulambu

Parangikai Kara Kondakadalai Puli Kuzhambu or Pumpkin black chickpeas kulambu or curry is delicious kuzhambu recipe with sweetness of pumpkin, chickpeas crunchiness and tangy it's a real treat for kuzhambu lovers. I made this kuzhambu couple of weeks black while I was trying to clear my pantry and fridge before the India trip and with a large pumpkin sitting in my fridge I tried various different recipe instead of usual pumpkin dry curry or pumkin taro curry.

Mixed Vegetables Dal Recipe | Subzi Dal | Dal Recipes

Mixed Vegetables dal or vegetables mixed dal or subzi dal is easy dal made with lots of dals and vegetables variety. This dal recipe is very good if someone in your family doesn't like any party dal or beans and vegetable. Everything get's cooked and mashed that it's difficult for any one to point the ingredient that they don't eat or like. This dal is protein rich by using variety of legumes and vegetables provides other essential vitamins.

Kaddu (Kumdra) Sabzi | Pumpkin Curry Recipe

Pumpkin Curry or Kumdra Sabzi or Kaddu Sabzi is easy, quick and delicious pumpkin curry which can be pair along plain rice or roti, paratha anything of choice perfectly. I have already posted dry pumpkin curry recipe which is little different from recipe as this is my SIL recipe and that was mine. You can make the same curry dry too just don't add water and it still can be pair along rice.

Pumpkin Taro Curry | Kumda (Kaddu) Arbi Sabzi Recipe

Pumpkin Taro Curry or Kumda Kochai Sabzi or Kaddu Arbi Sabzi is tasty combination of pumpkin and taro.  Different way to make pumpkin and both the vegetables comes together very well. Sweet, tangy and mildly spicy this curry goes well with roti, paratha or steamed rice. Normally with full pumpkin I make pumpkin dry curry in batches and only some time try other things.

Mathanga Vanpayar Erissery | Pumpkin Blackeyed Peas Curry Recipe | Onam Sadya Recipes

Onam is 2 days away and I am sure people celebrating Onam must be very busy with shopping, preparation and all.  I always had people around me celebrating Onam with much fan-fare that I look forward to Onam each year and this year it's going to be not much happening it seems but I am already thinking ways of making it better perhaps a team lunch would do too I think what's say?

Curried Pumpkin Soup

DH brings pumpkin/kaddu/kumda/kumro quite often, there are few recipes which are very regular one of those is pumpkin dry curry or say stir fry, other one’s I shall post soon.   I wanted to make pumpkin soup for long as it’s one of the favourite at ‘The Soup Shop’ and after having it at Secret Recipe I decided to try it.   Exactly like Secret Recipe I made it as curried pumpkin Soup and as expected it was delicious, creamy with hint of spices.  This easy soup is filling and goes well with western, Indian or Chinese food, we had it with fried rice. Try this simple soup recipe and I am sure you will love this too as we did. 


Ingredients: [Severs 3-4]
Chopped Pumpkin/Kaddu/Kumda - 2 cups
Onion - 1 medium
Garlic - 1 tsp chopped
Ginger - 1/2 tsp chopped
Cumin Seeds - 1/2 tsp
Curry/Sambar Powder - 2 tsp
Curry leaves - 4
Oil - 1 tbsp
Vegetable Stock Cube - 1
Water - 1.5 cup + as needed
Salt - to taste
Pepper - to taste [if needed]
Cilantro - 2 tbsp chopped
Garam Masala  - 1/2 tsp [optional]


Method:
1. In a pan or pressure cooker heat oil, add cumin seeds and let it crack.
2. Add ginger and garlic and sauté.  Add onion and sauté until light brown.
3. Add pumpkin pieces and sauté for 2 minutes
4. Add curry or sambar powder, garam masala and mix well.
5. Now add 1.5 cups water, curry leaves, vegetable stock cube, salt and give a stir
6. Close pan with lid and cook for 10-15 minutes or until pumpkin gets cooked or pressure cook for 1 whistler.
7. Once pumpkin cools down, puree it in mixer or blender.  Bring it back to pan, add water 2 cups or as required and simmer for 3-4 minutes, adjust salt if required.   Add chopped cilantro and off flame. 
Serve Hot/warm and relish the soup.

Variations:
1. You can add 1/4 cream while simmering the soup for creamy soup.  But the soup itself is creamy I don’t find a need of adding any cream.
2. Quantity of water to add while simmering is depends on how you like your soup consistency.
3. Add pepper powder only if required, otherwise it really not needed.
4. If you are using curry powder you can avoid garam masala.
5. While serving you can add 1tsp of olive oil on top of soup if you prefer. 
Have a nice day ~~

Pumpkin Dry Curry | Kaddu Ki Sabzi North India Style

I got introduced to pumpkin after marriage, DH started to bring pumpkin/kaddu and he makes good curry/sabji in few styles.  I wanted to blog this for so long and this time I decided to take few clicks before I dig-in .  This is first time I made kumhara/kaddu in a very simple method, though the peeling of Indian pumpkin is difficult as the skin is hard but then it’s worth it.  Sweet and sour this curry taste good with anything, we had with plain rice and dal, a simple and satisfying meal.

Ingredients: [Serves 4 people]
Pumpkin/Butternut Squash/Kaddu/ - 300gms
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Onion - 1 Large
Green Chillies - 3
Curry Leaves - 1 sprig
Minced Ginger-Garlic - 1 tbsp
Red Chilli Powder - 1/2 tsp [1 tsp if you like spicy]
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Amchur/Dry Mango Powder - 1/2 tsp
Salt - to taste



Method:
1. Wash, peel and chop pumpkin in bite size pieces, peel and slice onion, chop green chillies.
2. In a pan or wok heat oil, add cumin and fennel seeds and allow it to crack.  Add green chillies, ginger-garlic, curry leaves and sauté for 30 seconds.
3. Add onion and sauté until onion becomes light pink, add pumpkin pieces and mix well.  Cook for 5-7 minutes in slow flame. 
4. Add red chilli, coriander seeds and turmeric powder and stir.  Cover and cook for 2 minutes. 
5. Now add salt, garam masala and amchur powder and mix everything well, cover and cook for 3-4 minutes or until pumpkin is cooked well. 
Serve with roti/parata or pulav.



Have a nice day ~~