Parangikai aviyal (chettinad style)

This is one of the authentic dish prepared in chettinad for festive days like -Thai pongal, Thai poosam etc. as yellow pumpkins are known to be best from mid of December to mid of February and this period is when these functions come. The spices selected by the chettinad cuisine, brings out the sweet flavour of yellow pumpkin in a unique way which cannot be explained in words but can only be relished by tasting it.so, here is the recipe:

Ingredients:

Yellow pumpkin - 250 gms

Shallots (pearl onion) - 100 gms

Tomato - 1 big

Garlic - 5 nos.

Curry leaves - 1 sprig

Turmeric powder - 1/4 tsp

Hing - 1/4 tsp

Sambar powder - 4 tbsp

Coriander powder  - 1 tbsp

Jeera powder - 1/4 tbsp

Jaggery powder - 1/4 tbsp

Tamarind pulp - 1/4 cup (thick) - from 2 inch piece

Salt to taste


FOR PROCEDURE REFER THE BELOW VIDEO


 


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