Parangikai (Arasanikai) Poriyal - Yellow Pumpkin Stir Fry Recipe

Yellow Pumpkin(Parangikai) poriyal is a healthy recipe which is usually prepared for lunch. Here I am sharing Pumpkin poriyal recipe with step by step procedure with pictures. 

Yellow pumpkin recipe involves very less steps and also taste delicious. Yellow pumpkin is called by different names like Parangikai, Arasanikai in Tamil, Kaddu in Hindhi, Kumra in Bengali, Mathanga in Malayalam. There are so many recipes which can be prepared by using this healthy pumpkin, I will try to post soon.

This pumpkin poriyal is prepared by normal stir fry method. The twist I usually do is by adding jaggery to it. This goes very well with rice and also I personally like to have it along curd rice.

This is a very low calorie vegetables, rich in dietary fiber, anti-oxidants, minerals and vitamins. This vegetable can be included for weight reduction diet. And  its seeds are also very rich in dietary fiber, mono unsaturated fatty acids. So whenever I prepare recipes using pumpkin I will dry out the pumpkin seeds in the sun and keep it for later use. Try  frying the sun dried seeds by adding oil and chilli powder and have as a snack.

Ingredients for Pumpkin Stir Fry Recipe: Yellow Pumpkin – one slice Jaggery – 1 tbsp Red chilli powder – 1 tsp Coconut - 2 tbsp grated (optional) Salt to taste To Temper: Oil – 2 tbsp Mustard seeds – ¼ tsp Split urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp Red Chilli – 1   Curry leaves few

Method:

• Clean and slice the pumpkin by removing the skin (you can cook with the skin also) and cut into long strips as shown in the picture. Set aside the pumpkin seeds for future use.
• Heat oil in a kadai, add mustard seeds and allow to splutter. Add urad dal, channa dal and allow it to slightly brown then add red chilli and curry leaves.
• Add pumpkin and saute for a  minute and sprinkle some water and allow it to cook (water contained in itself may be sufficient enought sometime).
  
• Add red chilli powder and allow it to cook further.
• When it is almost done add jaggery and allow to cook for further 5 minutes. Then switch off the flame.
  
• You can also add grated coconut (I didn't add coconut).
• Serve warm with rice.

Note:

• Sprinkle very little water, since it already contains some water by itself. 
• Don't overcook as it may become very soft and will become mushy.