24 June 2013

Yellow Pumpkin Vatha kozhambu

Yellow pumpkin is a vegetable that is very rich in vital antioxidants and minerals. There is both yellow and orange pumpkin available. Almost everything about pumpkin is edible and good for health, right from the fruit, seeds, leaves etc. There are multiple ways this yellow vegetable is fitted into our Indian homes, like curries, dhals, sweets, payasam, kootu etc.

This is a simple and easy to make kozhambu version of the yellow pumpkin. Yellow pumpkin vatha kozhambu is similar to onion vatha kozhambu. The method is the same, only the ingredient (vegetable) is different.

English Name : Yellow Pumpkin / Tamil Name : Parangikai / Hindi Name : Kaddu / Telugu Name : Gummadi Kayi / Kannada : Kumbala

How to cut Yellow Pumpkin:

Peel the skin of the pumpkin using a peeler and remove the fibers and seeds that you see in the middle and then slice them into medium cubes. Cut the pumpkin as little big cubes, as pumpkin cooks very fast and becomes too soft quickly. If pumpkin cubes are small, it may mash completely and loose its shape.

Health Benefits of Yellow Pumpkin:

1. It is a very low calorie vegetable. 100gms gives just around 26 to 30 calories and contains no saturated fat or cholesterol.
2. It is the storehouse for many anti-oxidants likes Vitamin-A, C and E.
3. It is an excellent source of carotenes which converts into Vitamin A into the body.
4. It is rich in minerals like copper, calcium, potassium and phosphorous.
5. Pumpkin seeds are excellent source of dietary fibre. Further the pumpkin seeds are rich in an amino acid called tryptophan, which is converted into GABA in the brain, enhances brain functioning.


Ingredients:

Yellow Pumpkin (Cubed) -  1 cup
Tamarind extracted water – 2 cups
Red chilly powder – 1 tsp
Sambar powder – 1 tsp
Turmeric powder – ¾ tsp
Seasoning Ingredients: oil – 2 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp, channa dhal – 1 tsp, fenugreek seeds – ¼ tsp, curry leaves – 10




Method:

1. In a kadai/non-stick pan, add oil and add the cubed yellow pumpkin and fry for a minute or two & then add enough water to immerse it and cook for 3-4 minutes, until the pumpkins are 70% cooked.


2. Add red chilly powder, sambar powder and turmeric powder and mix well.


3. Add the tamarind extracted water and required salt & allow it to boil until the tamarind water reduces to half its original quantity and becomes thick.



4. Season as given and remove.

 
 
Tips:

If the tamarind water is not too thick, take a teaspoon of rice powder and mix it will little water and add this rice water to the kozhambu, this acts as a thickening agent.

 

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