பரங்கிக்காய் மொச்சைபயறு கார குழம்பு Parangikai Mochai payaru Kara Kuzhambu

Parangikai(yellow pumpkin) Mochai payaru ( Field beans) 

Kara Kuzhambu

பரங்கிக்காய் மொச்சைபயறு கார குழம்பு 

Synonymous with the colour, yellow pumpkin is rich in carotenoids. It also has more potassium than in a banana. High in fiber, low calorie and reduces bad cholesterol.
This vegetable is commonly used by people all over the world.
It is a crowd-pleaser used in soups, curries, mashed form, risotto, lasagna and even in desserts.

Here I am posting an authentic south Indian kuzhambu( spicy curry)

Usually fresh or dried field beans is used to make Kara Kuzhambu. But this recipe, with a combination of pumpkin and field beans has a unique taste and is a balance of protein and fiber.

My Grandmothers and Mother have always used fresh field beans, called mochai payaru in Tamil, for the curry. Field bean is seasonal and so this is cooked often during the period of Dec to Feb.

If the fresh bean is not available, you can soak the dry bean overnight and pressure cook to use.

Ingredients:

Yellow Pumpkin  -  6 to 8 pieces

(deseeded and cut into cubes with the skin )

boiled Field beans - 1/2 a cup

small onions           - 8 numbers

Garlic            -   4 to 5 cloves

Tamarind - lemon size

Tomato         - 1

Turmeric powder - 1/4 sp

Kuzhambu / Sambar Powder - 3 tsp

Curry leaves

Mustard & Fenugreek for Seasoning

Salt to taste

Sesame oil - 3 tbsp

For kara Kuzhambu, Sesame oil (நல்லெண்ணெய்) is used for its distinctive aroma and enhancing flavor.
Heat oil in a pan, add mustard seeds and fenugreek seeds. When they crack, add curry leaves, followed by garlic and small onions cut into small pieces.
Saute for a while, add tomatoes and pumpkin. Let it cook for a min. 
Extract the juice from the soaked tamarind. Mix turmeric powder, kuzhambu powder and salt to the juice.Add this mixture and let it boil.
(I have used the homemade kuzhambu podi. You can use the sambar powder available in the market.)
After  4 to 5 min, add the boiled field beans and let it boil for a min.
Remove from fire. Serve with hot rice and with sesame oil added to the rice.
The sour, spicy pumpkin with the skin is succulent  ;)
Keerai kuttu / poriyal or any stir fry veg is suitable as a side dish for this kuzhambu. Today we relished with keerai poriyal and peerkangai kuttu.