Pumpkin chutney / Parangikai chutney
Chutney plays important role in all south Indian households, because our regular breakfast and dinner will be either idly or dosai. Every time making the same chutney is like boring so now a days I started making chutneys with available vegetables at home. I made chutney with pumpkin or parangikai, which came out really well.
Ingredients:
- 1 cup – Pumpkin / parangikai grated (tightly packed)
- 5 to7 nos – Sambar onion / small onion
- 1 or 2 nos – Dry red chillies (as needed)
- 2 tbsp – Grated coconut
- 1/2 tsp – Bengal gram / chana dhal
- 1/2 cup – Split black gram / Ulunthu / urad dhal
- 1 tbsp – Fresh curry leaves
- 1 pinch – Tamarind piece
- Salt as needed
- 1 tsp – Oil
Seasonings:
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1 tbsp – Fresh curry leaves
- 1 pinch – Asafoetida
Preparation method:
- Heat oil in a pan, add bengal gram and split black gram, dry red chillies and fresh curry leaves, saute until they are slightly golden brown.
- Add sambar onion and saute until they are half done. Then add grated pumpkin and saute until they are completely. Lastly add grated coconut and switch off the stove, allow the mixture to cool completely.
- Grind the sauteed mixture along with tamarind and salt in a mixer grinder to a coarse paste. Finally season it with items given in the list for seasoning and serve with hot idly and dosai.
Notes:
- Consistency of this chutney should be coarse paste not fine paste.
- Increase or decrease the amount of red chillies according to your spice level.
The dish is really inviting and adore the outcome.