#YellowPumpkinChutney [ #ParangikkaiChutney ] : After making sambar a small piece of #YellowPumpkin [ #parangikkai ] was left over. It would become dry if I saved it in fridge. I had to prepare a side dish to dosai for dinner that day. So I tried to make a chutney using yellow pumpkin just like the way we used to do peergankai [ ridge gourd ] chutney. As yellow pumpkin is sweet in taste, the chutney would be tastier if its done more spicy. So take red chilly accordingly. I have included coriander leaves and seeds to get its flavor & nutrients.
Now over to the preparation.
A small quantity of chopped coriander leaves to garnish.
Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into a bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Now add 1/2 tsp of oil and saute chopped yellow pumpkin pieces until it becomes soft.
Transfer into the bowl or plate and allow to come down to room temperature.
Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds and pour over the prepared chutney.
Garnish with chopped coriander leaves.
An excellent side dish for Idli and dosai.
It goes well with pongal and upma also.
It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney for sure!!!!!
Note : A small marble sized ball of soaked tamarind can be used in place of lemon juice.
Yellow pumpkin naturally sweet in taste. So adjust red chilly according to your taste.
Some other recipes you might like to try
For other chutney recipes
Chutney varieties
Now over to the preparation.
| Ingredients : | |
|---|---|
| 1/4 cup | Yellow pumpkin chopped |
| 1/4 cup | Coriander leaves chopped |
| 3 Tsp | Coconut scrapping |
| 1 Tsp | Black gram split |
| 1/4 Tsp | Coriander seeds |
| 6 - 8 | Black pepper |
| 2 | Red chilly [ adjust ] |
| 2 | Garlic cloves [ optional ] |
| 2 Tsp | lemon juice [ adjust ] |
| 3/4 Tsp | salt [ adjust ] |
| 2 Tsp | Oil |
| 1/2 Tsp | Mustard seeds |
A small quantity of chopped coriander leaves to garnish.
Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into a bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Now add 1/2 tsp of oil and saute chopped yellow pumpkin pieces until it becomes soft.
Transfer into the bowl or plate and allow to come down to room temperature.
Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds and pour over the prepared chutney.
Garnish with chopped coriander leaves.
An excellent side dish for Idli and dosai.
It goes well with pongal and upma also.
It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney for sure!!!!!
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Yellow pumpkin naturally sweet in taste. So adjust red chilly according to your taste.
Some other recipes you might like to try
- Hover cursor over the picture to know the name of the recipe
- Click once on the picture to take take you to the post
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For other chutney recipes
Chutney varieties
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