Easy South Indian style chutney made using Pumpkin and few spices
(optional but add atleast few spoons )
Black Gram Urad Dal
Bengal Gram Chana Dal
(As per spice level)
Salt as per taste
1 – 2
Coconut oil / cooking oil
Cut the pumpkin , remove the seeds , peel the skins if you want and dice pumpkins to big chunks . If you want you can just use peels to make this chutney / use both / peel off skin n discard .
Transfer the chopped pumpkin into a vessel . Add some water and green chillies and cook on medium flame till pumpkins are done . This might take some 8-10 Mins. Allo pumpkins to cool .
Meanwhile, heat oil in a small pan. When oil is hot, add urad dal ,chana dal ,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
Transfer the fried masala, cooked pumpkin ,coconut ,tamarind and salt to a mixer / blender. Grind to a smooth paste…but don’t make super smooth. Taste test .
Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
Serve Pumpkin chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
Pumpkin Chutney is ready to serve… Enjoy with Steamed rice ( with ghee / coconut oil ) / Dosa / Idli / etc ….
If you don’t like hing , you can flavor the chutney with little onion / ginger . Add few pieces of it while roasting masala. Fry well and grind. But i would prefer roasting with hing …
I use coconut oil for this ..
Don’t make this chutney too paste like texture.
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