Pumpkin Chutney – Parangi Kaai Thogayal Recipe
Published June 27, 2014 by Bingo's Mom
I was born in a village and was there till I complete my 5th Standard. During summer holidays we would be going to our grand parents’ place which also a village. So, I have tasted almost all village special dishes and we will be getting farm fresh vegetables those days.
My grand father used to say only Naattukkai (நாட்டுக்காய்) (veggies like pumpkin, ash gourd, plantain, bitter gourd, drumstick, ridge gourd etc.) is good for health and he prefers that only than veggies like carrot, beans, cauliflower etc.
Pumpkin Thogayal is one of my favourite and it is easy to prepare too.
Pumpkin – 1/4 kg
Tamarind – Marble size
Urad Dhal – 3 tbs
Mustard Seeds – 1 tsp
Red Chilly – 4 (adjust)
Salt – to taste
Oil – 2 tsp
De-skin the pumpkin and cut into small pieces. Heat a pan add 1 tsp of oil and add the mustard seeds, urad dhal. Saute till the urad dhal becomes golden brown. Add red chilly and saute for 10 seconds. Turn off the heat and keep it aside. In the same pan add 1 tsp of oil and add pumpkin and cook in medium heat till soft.
Once it comes to room temperature add pumpkin, the Dhal mix, Tamarind and salt into a mixer and grind to a smooth paste.
Serve with hot rice, topped with gingelly oil and enjoy.