Tuesday, 19 January 2016

Pumpkin Chutney / Pumpkin Thogayal

I like different types of chutney, tried Pumpkin chutney, it was deferent and nice. Its easy to make with minimum ingredients. Here is recipe for you all to try.

  • Pumpkin / Mathanga 1 cup, cubed
  • Dry Red Chilli 6 or 8 nos
  • Urad Dal / Uzhunu Parippu 2 tbsp
  • Asafoetida 1 pinch
  • Cumin Seeds 1/4 tsp
  • Tamarind a lemon size
  • Oil

Remove the hard skin of the pumpkin and cut them into small cubes. In a pan add oil and saute urad dal, cumin seeds, dry red chilli, saute till the urad dal turns golden brown. Add curry leaves and tamarind piece and saute well and keep it aside. Now add and saute the cubed pumpkin and saute in low flame for 5 to 8 minutes or till the pumpkin shrinks. 

Once it done, allow this to cool and grind it to a paste. In a blender first put roasted dal, dry chilli, curry leaves, tamarind, curry leaves and cumin seeds, just crush without adding water. Now add roasted pumpkin pieces into this with little water and grind to a smooth paste. Don't put more water as pumpkin will ooze out water. Now check salt, if need add accordingly. Its ready to serve now. You can have this chutney with warm rice, idli or dosa. 

NB: If you like can add 1 tbsp of grated coconut in this chutney, can grind coconut along with pumpkin. You can keep this chutney in the refrigerator for 3 to 4 days. Enjoy cooking..

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...