Pumpkin Stirfry/ Arasanikkay Poriyal

Back home we call Yello pumpkin / Parangikay as Arasanikkay (அரசாணிக்காய்). During the month of Markazhi (Mid-December to Mid-January) we go to Ganesh temple early in the morning, do puja, come back, put kolam's in our front yard, and keep the Pillaiyaar on the kolam and do puja.

The flowers of this yellow pumpkin are so common to keep on the pillaiyar's. At the end of Markazhi comes the Pongal,the harvest festival. This veggie cooked with field beans seeds is a must to be offered to the God "Sankaranthi" on the night before pongal day. In marriages, this veggie is a must for sambar. It has a nice sweetness that will enhance the flavor and taste of the sambar.

Enough of flashbacks, now coming back to the present, even though I get lot of pumpkins here in this season, to me they don't have the same taste of the veggie I loved. DH doesn't like any veggie which is in a color of orange,and has a sweet taste! Still i buy them once in a blue moon. :) ;)

Ingredients
Yellow pumpkin-200grams
Onion(small)-1
Green chillies-2
Coconut powder-2teaspoons
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon
Few curry leaves
Oil
Salt

Method
Peel and cube the pumpkin.
Chop the onions and green chillies.
Heat oil in a kadai, make the tempering with mustard seeds followed by channa dhal and urad dhal. Fry till the dhals become golden in color.
Add the chopped onion-g.chilly and curry leaves. Sauté till the onions become transparent.
Now add the pumpkin pieces, enough salt. Sprinkle little water,cover and cook for 5 minutes.
Open the pan, add the grated coconut, mix it well and put off the flame after a minute.
Easy and yummy pumpkin poriyal is ready. It tastes great with plain rice,sambar & rasam.

Sending this recipe and a click of a cute pumpkin & ghost to....

Halloween Fiesta 2011,happening at Vardhini's Zesty palate.