Parangikai (Manjal Poosanikai) poriyal

Parangikai Poriyal is a super soft, tasty side dish for your lunch. The yellow pumpkins are perfect for a poriyal because they have a soft texture with quite hardness. The cubed pumpkins are sauted in the oil and cooked with the moisture in the vegetable. Pumpkins are also known as Squash in many areas. The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

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Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

Recipe type:  Side dish

Cuisine: Indian

Ingredients Parangikai / Manjal poosanikai – 250 gms Cumin seeds -1 tsp Red chilli powder -1 tbsp. Turmeric powder -1tsp Hing - pinch Salt –to taste

Method

1. Peel the skin completely using a peeler. Wash the pumpkin and cut it into cubes. 

2. Heat oil in a broad kadai.Once the oil is hot add cumin seeds. 

3. Once it splutters add the red chilli powder, turmeric powder, hing and asafoetida. Mix well.After 1 minute, add the required salt and stir them well. Add the pumpkin cubes and sauté them continuously for 3 minutes.

4. Reduce the heat to low and close it with the lid. Mix them well with the ladle and stir them well until there is no moisture in it. Transfer it immediately to the serving dish. Serve it warm for your lunch.

Serving suggestions

This Yellow Pumpkin Poriyal goes well with any kuzhambu or rice varieties.I like to eat this poriyal as a salad before my lunch because you can enjoy the mild sweetness in the vegetable when you eat it separately.

Notes

There is no need for any steam cooking or pressure cooking for this dish.