This dish is known as Thogayal in Tamil Nadu, Pachchadi in Andhra Pradesh and Chutney in the North of India.
This has a low shelf life. It can be prepared and left in the fridge for a day or two based on the weather.
It is also very handy to use as a spread on hot toasts and sandwiches
Ingredients to serve 6 people
20 pieces Small Size Yellow Pumpkin (peeled and chopped in quarters)
6-8 Small Onions OR
1 Large Onion
A Bunch Fresh Coriander Leaves (chopped)
1 Inch Tamarind
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Fenugreek Seeds
1-2 Green chillies
3-4 Red Chillies
½ inch Asafoetida
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Pumpkin Chutney
Preparation
Cook the pumpkin pieces in the microwave oven for 5 minutes
Heat 4 tablespoons of oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, red chillies and asafoetida and fry for a couple of minutes until the dal turns golden brown.
Add the chopped onions and sauté for 2-3 minutes.
Add the cooked pumpkin and fresh coriander leaves and fry for a further 3-4 minutes on medium flame.
Cool and grind the above with the tamarind into a soft mixture.
Heat the remainder of the oil in a pan
Add the mixture into it and fry for 2-3 minutes
The Chutney or Thogayal is ready to be served.
This can be mixed with rice and eaten or as an accompaniment to snacks like Idli, Dosa or Pesarattu.
The number of green and red chillies can be increased or decreased to suit the palate of the individuals.
Am surely gonna try this delectable thogayal!! Wanna try it with Acorn squash… Thank u for the nice recipe
Hi thank you for your feedback – excellent idea to try with squash as pumpkin, squash and zucchini belong to the same family! Look forward to your feedback!
!