Arasanikai Ellu Kari

Parangikai (Arasanikai) Ellu Kari – Yellow pumpkin curry made with ground sesame seeds and coconut. Recipe with step by step pictures.

This Arasanikai Ellu Kari is a very traditional everyday side dish served for lunch in Tamil homes. Its made with a ground masala of coconut and sesame seeds. Sesame seeds is very rich in calcium. One tablespoon of sesame seeds has 87.8 mg calcium. Here is how to do it.

Here is the video of Parangikai Ellu Kari – Pumpkin Curry with sesame seeds

Here is how to make Parangikai Ellu Kari – Pumpkin Curry with sesame seeds For the masala paste Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.

Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin. Add in the salt and turmeric powder. I remove the skin off of the pumpkin as it can be a little fibrous. In some households, if the pumpkin is young, they do cook the pumpkins along with the skin. Its a personal preference. But if its a mature pumpkin, the skin will be hard and fibrous. So do not use the skin of a mature pumpkin.

Add in quarter cup of water .

Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Pumpkin cooks very fast. It will become mushy if its overcooked. So do not add too much water.

When the pumpkins are fork tender, add in a teaspoon of jaggery. This is optional. We always add jaggery when we cook arasanikkai. Add in the ground paste and simmer for a couple of minutes more.

Parangikai ellu kari is ready. Sprinkle fresh curry leaves. Serve hot with rice.

For the masala paste

• 1/4 cup fresh shredded coconut
• 2 tablespoon toasted white sesame seeds
• 2 dry red chillies
• 1/4 teaspoon cumin seeds

For tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 sprig curry leaves (divided)
• 1 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon jaggery
• 500 grams yellow pumpkin

1. Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
2. Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin.
3. Add in 1/4 cup of water, salt and turmeric powder.
4. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
5. Add in the jaggery. Add in the ground paste and simmer for a couple of minutes more.
6. Parangikai ellu kari is ready. Sprinkle curry leaves. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: side dish
• Cuisine: Tamilnadu

For the masala paste

• 1/4 cup fresh shredded coconut
• 2 tablespoon toasted white sesame seeds
• 2 dry red chillies
• 1/4 teaspoon cumin seeds

For tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 sprig curry leaves (divided)
• 1 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon jaggery
• 500 grams yellow pumpkin

1. Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
2. Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin.
3. Add in 1/4 cup of water, salt and turmeric powder.
4. Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
5. Add in the jaggery. Add in the ground paste and simmer for a couple of minutes more.
6. Parangikai ellu kari is ready. Sprinkle curry leaves. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: side dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/parangikai-kari/

This Vegetable Omelette recipe again is borrowed from Sither, the naturopathy pioneer from Thanjavur, Tamilnadu. This recipe is made with sprouted lentils, ladies finger (okra) and veggies. He calls this as a veg omelette. Its more like a sprouted adai if you may call it. The ladies finger (okra) paste gives the texture to the omelette. Its super healthy and makes for a very filling breakfast. Do give it a try.

Sprouting Grains Soak the moong dal, urad dal and fenugreek seeds in water over nite. Drain the water and allow it to sprout for a day. To know more about how to sprout grains, read here.

https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/

For the batter Take a mixie jar and grind the sprouted lentils and roughly chopped ladies finger. Add about half a cup of water to grind. Do not add too much water. After grinding, the mixture will be slimy. That’s fine. Remove the mixture to a bowl and set aside.

Add in the finely shredded veggies (use veggies of your choice), green chillies, freshly ground black pepper and salt. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.

Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil.

Flip the omelette once after a minute. Cook the omelette for about a minute on each side, until golden. Note: Do not make the omelettes big. It will be difficult to flip and may tear. Keep the size of the omelettes small. Also cook well until the omelette is well cooked and golden on both sides. The middle of the omelette, if poked with a fork should be dry and not raw!

Serve hot with peanut chutney .

For Sprouting

• 1 Cup Green Moong Lentil
• 2 tablespoon Black Urad Dal
• 1/2 teaspoon Fenugreek Seeds

Other Ingredients

• 6 - 7 Ladies Finger
• 1 Cup shredded veggies ( Cabbage, Carrot, Knol Khol, Beans, Beetroot etc…)
• 1 medium size onion, finely chopped ( 1/2 cup )
• 4 cloves garlic, finely chopped
• 1 sprig curry leaves, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 green chillies, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper powder
• Sesame Oil (Indian Gingely oil) for greasing the griddle

1. Soak the moong dal, urad dal and fenugreek seeds in water over nite. Drain the water and allow it to sprout for a day.
2. Take a mixie jar and grind the sprouted lentils and roughly chopped ladies finger. Add about half a cup of water to grind. Remove the mixture to a bowl and set aside.
3. Add in the finely shredded veggies, green chillies, freshly ground black pepper and salt. Mix well.
4. Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil.
5. Flip the omelette once after a minute. Cook the omelette for about a minute on each side, until golden.
6. Serve hot with peanut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu