Parangikkai huli

Huli is a kannada word for  puli/tamarind in some parts of karnataka. It can also mean sour-tasting and can refer to a sambhar  or a tamarind and coconut based gravy that falls into the family of sambhar. This recipe is from my paati (both paternal and maternal grand-moms used to make it) and it tastes simply out of the world. For this recipe, parangikkai/ red pumpkin should be diced like as it is done for kootu varieties (small).

Ingredients:

Parangikkai/ red pumpkin -  200 gms
Tamarind                           - 1 lemon sized ball
Toor dhal                           - 1/4 cup
Sambhar powder                - 1.5 tsps
Asafoetida                          - 1 pinch
Salt                                     - As needed
Turmeric powder               - 1/4 tsp

Masala Powder - to grind

Toor dhal                             - 1 tsp
Red chilli                             - 1 nos
Coriander seeds                   - 1 tsp
Coconut shredded /
Dessicated coconut powder - 1 tsp

To temper

Canola oil                            - 1 tsp
Mustard seeds                      - 1 tsp
Methi seeds/ Vendhayam    - 1 tsp
Asafoetida                           - 1 pinch


Method:

1.) Pressure cook toor dhal with turmeric powder and enough water.
2.) Soak tamarind in lukewarm water and extract syrup as done while making sambhar
3.) Dice parangikkai/ red pumpkin as small as you can without peeling its outer skin.
4.) Heat a saucepan in medium heat and add a tsp of oil.
5.) Add mustard seeds to splutter, add vendhayam/ methi seeds and fry till golden brown.
6.) Add asafoetida and then add  diced red pumpkin/parangikkai.
7.) Mix well and let it cook for a couple of minutes.
8.) Add tamarind syrup, sambhar powder, asafoetida and stir well to mix everything.
9.) Let it come to a boil and allow it to simmer for 10- 15 mins until parangikkai/ red pumpkin is cooked, within which the raw flavour of sambhar powder and tamarind syrup would have been replaced by a wonderful cooked aroma.
10.) Add the desired amount of salt and let it simmer for 2 more minutes
11.) Add pressure cooked toor dhal and stir well. If there is not enough water, add very little to bring it to the consistency of a stew and let it boil for 5 minutes.
12.) In a small flat pan dry roast toor dhal, red chilli, coriander seeds until toor dhal turns glden brown. Bring the heat to low and add shredded coconut/ dessicated coconut powder. Fry till it turns golden brown. Grind this to a powder

13.) Add this powder to the parangikkai huli and mix thoroughly. Let it come to a boil in low to medium heat, Parangikkai huli is ready.

It can be had with hot rice and potato/arbi (seppankizhangu)/ raw plantain (vazhakkai) fry.