Parangikai Vathakozhambu / Pumpkin Tamarind Sambhar

Assuming, this would be my last day on Earth and i am given a choice of one dish that i can have..then it has to be Vatha Kozhambu and Potato Fry! I am sure, anybody who has ever tasted this will agree with me :)).. Unlike other sambhar / kozhambu the tamarind water is boiled for a very long time, till it shrinks and thickens ( vathardhu meaning to drain/ shrink), hence the name!

There are many variations to this.. you could make it plain with just dal & red chillies or with the addition of dry applam (papad)  or veggies like onion/brinjal . After a long time we decided to take a deviation from the usual combo of kozhambu & potato and thought lets use Parangikai and the best combo for this undoubtedly Manja Pongal ( Yellow Pongal), which is almost like paruppu(lentil) sadam drizzled with cocount oil or ghee. Don't forget sukka papad with this :D.. Alternatively, you can mix this with plain rice and enjoy with karamedu/poriyal of your choice!

S is not very fond of this combo but amma makes this often and i quite like it. My MIL also likes this and we decided we shall make this & treat ourselves :)

Ingredients  ( Serves 4 people)

1. Oil - 2tbsp

2. Mustard - 2 tsp

3. Channa dal - 2tbsp

4. Toor dal - 1 tsp

5. Red Chillies* - 10-12

6. Red Pumpkin - 2 cups cubed

7. Curry Leaves - a sprig

8. Sambhar Powder - 1 tbsp

9. Concentrated Tamarind - 2 tsp heaped ( or Lemon Size soaked)

10. Water - 5 cups

11. Turmeric - 1/2 tsp

12. Hing - a pinch

13. Jaggery - 1/2 tsp

14. Salt - to taste ( approx 2 tsp)

15. Rice flour - 1.5 tbsp

Preparation Time!!

1. Cube the pumpkin & keep ready. In a pan, add oil and once warm, add mustard seeds, channa & toor dal, red chillies and hing.

2. Keep on low flame and saute till the mustard starts to splutter and dals turns light brown in color. Then add Red Pumpkin or Parangikai and curry leaves & mix well. 

3.To this add sambhar powder and mix to coat the pumpkin. Dont saute a lot, just a light mix

4. Immediately add tamarind water. To this add turmeric, jaggery salt and let it boil

5. Meanwhile, take rice flour in a cup and mix this water to form semi liquid paste. Once the pumpkin is cooked, add the rice flour mixture and constantly stir ( you dont want lumps to be formed) and then boil for another 5 min and switch off!

Pointers

1. For every tsp of Tamarind concentrate, i use 2 1/2 cup of water

2. The varaiations in the brown color of the sambhar is mainly due to the kind of tamarind you use
3. Adjust sambhar powder.. use enough to just coat the veggies.

4. * The variety of red chilli i use is not spicy, hence 10-12 in number. Adjust to your spice level!

5. Instead of rice flour, you can use Besan/Gram flour/Kadalai Maavu.. The color of the kozhambu wont change
6. In case you find the kozhambu thick, dilute with a little water

Oh! i also forgot to mention, this is one Kozhmabu that can be prepared in a jiffy..Makes things so much more easier trust me :)