Parangikkai Keerai Kuzhambu Recipe (Pumpkin Spinach Curry)

Parangikkai Keerai Kuzhambu is a yellow pumpkin curry combined with spinach to make a delicious weeknight dinner. This is a favorite preparation where the combination of green chillies and coconut along with coriander seeds and jaggery adds a touch of spice and sweetness. We love the pumpkin spinach curry (Parangikkai Keerai Kuzhambu) at home and typically savor it with steamed rice or broken wheat. Course : Side Dish Ingridients : 3 cups Kaddu (Parangikai/ Pumpkin) , cut to 1-inch cubes (or butternut squash) 1 inch Ginger 1 teaspoon Chana dal (Bengal Gram Dal) 2 cups Spinach Leaves (Palak) , tightly packed 1 teaspoon White Urad Dal (Split) 1/2 cup Tamarind Water 1 tablespoon Jaggery 1/2 cup Fresh coconut , grated 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies , long 5 Curry leaves Ingredient for curry paste 1 teaspoon Coriander (Dhania) Seeds 2 Green Chillies 1 tablespoon Oil Instructions To begin making the Parangikkai Keerai Kuzhambu Recipe, in a small fry pan; roast the channa dal and urad dal until brown. Roast on medium heat as you want the dals to gete roasted well and not feel raw.Grind the above roasted dal along with the ingredients in the curry paste into a smooth paste in a mixer. You can use a 1/4 cup of hot water if required for grinding. This will help if you are using frozen coconut and help grind into a smooth paste.