South Indian gravy recipes
Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 3-4
Pumpkin | parangikaai 1 cup (cubes)
Shallots | small onion | chinna vengayam 7-8
Garlic | poondu 5-6 cloves
Red chili powder 3 tsp
Coriander powder 2 tsp
Fennel powder (sombu) 1/2 tsp (optional)
Sesame oil 2 tblsp
Mustard seeds 1/4 tsp
Venthayam | methi seeds 1/4 tsp
Tamarind gooseberry size
Salt as needed
Curry leaves + coriander leaves few
- Take the skin out from the onion and garlic.
- Chop the tomato into small pieces.
- In a pan add sesame oil and add in the mustard seeds and venthayam.
- Sesame oil brings out the best taste and also do not compromise on the quantity mentioned.
- Once it starts splutters, add in the onions and garlic.
- Add little salt to enable the onions cook fast.
- Cook till the onions shrunk and add the red chili powder, coriander powder and fennel powder.
- Cook this in a low flame for 3-4 minutes.
- Add the pumpkin cubes and tomato. Mix well.
- Add 1/2 cup of water to this.
- Add 1/2 cup water to this.
- Take extract from tamarind using 1 and 1/2 cup water.
- Add this to the pan. Let this boil for 10 to 15 minutes in a low flame.
- Let the pumpkin becomes soft.
- Once the gravy becomes thick and the pumpkin becomes soft, switch off the flame.
- Add the curry leaves and coriander leaves.
- Serve with hot rice and any curry of your choice.
- Sesame oil brings out the best taste to the gravy, so do not miss out that.
- This gravy tastes even more better and flavourful the next day.
- If you do not have fennel powder, you can temper fennel seeds in the oil while adding mustard seeds.