Parangikkai (Cucurbita maxima)

Parangikkai, the red or yellow pumpkin of South Indian kitchens, belongs largely to Cucurbita maxima, the winter squash species that also includes kabocha, hubbard, banana squash and the giant show pumpkins. It was domesticated in South America, probably in Argentina and Uruguay. Its sweet, dense, orange flesh goes into sambar, kootu, halwa and Bengali kumro chhokka. Tamil poosanikai more often means ash gourd.

Botanical name: Cucurbita maxima Duchesne
Family: Cucurbitaceae
Tamil: Parangikkai
Hindi: Kaddu
Sanskrit: Kūṣmāṇḍa
Parts used: Fruit, Seeds, Young shoots
Habit: Winter squash and red pumpkin, with a round, corky stalk
Last updated: 2026-10-27

How to recognise Parangikkai

It is a long, trailing vine with thick, soft-hairy stems.

The leaves are large, round and only slightly lobed, without the deep lobes of zucchini.

The stems and leaves are softly hairy rather than prickly.

Big yellow flowers open in the morning.

The fruit stalk is round, thick and corky, without sharp angles, a key sign of this species.

Fruits range from small kabocha to giant pumpkins, with orange, yellow, green or grey skin.

Traditional use of Parangikkai

Kitchen

Red pumpkin is cooked in sambar, kootu and sweet-sour poriyal in South India.

South Indian food practice

Kitchen

In Bengal kumro chhokka is a dry curry of pumpkin with potato and panch phoron.

Bengali food practice

Kitchen

In Japan kabocha is simmered in dashi and fried as tempura.

Japanese food practice

Farming

In South India it is often grown along field bunds or on thatched roofs, where the vines spread in the sun.

South Indian farm practice

Modern notes on Parangikkai

Its flesh is rich in beta-carotene, potassium and fibre.

Giant pumpkins of this species now exceed a thousand kilograms in competitions.

Its seeds are rich in protein, magnesium and zinc.

Hard-skinned types such as hubbard and banana squash were bred to keep through cold winters, which gave winter squash its name.

Parangikkai safety

Pumpkin is a safe food. Discard any squash that tastes bitter.

Ecology and sourcing

Its wild ancestor grows in Argentina and Uruguay.

Bees are needed for fruit set.

It prefers milder weather than Cucurbita moschata.

Related plants

Also in Cucurbitaceae

Questions about Parangikkai

Is parangikkai the same as poosanikai?

Usually not. Poosanikai often means ash gourd.

How do I identify Parangikkai species?

Look for a round, corky stalk.

Is kabocha the same species?

Yes.

Where did Parangikkai come from?

South America.

Are pumpkin seeds edible?

Yes, roasted.

How long does Parangikkai keep?

Whole, hard-skinned fruits keep for several months in a cool, dry, airy place.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.