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Parangikai poondu kuzhambu/kulambu

Parangikai poondu kuzhambu, is a tangy tamarind gravy, south-indian special, made with yellow pumpkin and garlic.
Course Main Course
Cuisine Indian
Keyword How to make garlic kuzhambu, How to make tamarind gravy, vathakuzhambu
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 1 cup chopped pumpkin
  • ½ a tomato choped
  • 8 cloves garlic peeled
  • 2 tablespoon sambhar
  • gooseberry size tamarind
  • salt to taste


  • 2 tablespoon gingely oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon methi seeds
  • ¼ tsp hing /asafoetida
  • ¼ teaspoon ajwain seeds carrom seeds
  • a sprig of curry leaf


  • Soak Tamarind in warm water for 20 minutes and extract approximately 3 cups of water. The amount of  tamarind depends upon the variety of tamarind you are using. Some might be very tangy with small amount, some might be otherwise. So soak and extract accordingly. The variety i used is very tangy.
  • Heat oil in a deep pan/Kadai, splutter mustard seeds, add methi seeds/fenugreek seeds, followed by ajwain, hing and curry leaves.Take care not to burn methi and ajwain.
  • Next add garlic and saute till they change color a bit and nice aroma of sauteed garlic emanates.
  • Add chopped pumpkin and chopped tomatoes to this and saute till tomatoes release oil.  Add sambhar powder to this and mix well. (The secret to the color)
  • Saute for 2 minutes, add tamarind water,  and mix well. Let this cook in a medium flame for 10 -15 minutes, after which the pumpkin must be ¾th cooked, add salt now and mix well.
  • Let this be on the stove until the kuzhambhu thickens and oil releases on top. Take it of the stove. Serve hot with Rice and Pappad for an wholesome meal.


  • If you prefer the kuzhambhu to thicken fast, you can a tablespoon of rice flour mixed with 1 or 2 teaspoon of water and add it to the kuzhambhu after adding salt. 
  • You can substitue Pumpkin with Brinjal/Drumstick or even shallots and garlic alone.