Yellow-Pumpkin-Chutney

#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.

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!!!!!
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.






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Parangikkai Poriyal - Yellow Pumpkin Stir Fry

#ParangikkaiPoriyal - #YellowPumpkinStirFry : Tender #pumpkin is used in the preparation of koottu.
But #poriyal [ #StirFry ] is done with slightly riper than the tender one but the skin is still green in color.
This side dish is very tasty when its hot and becomes soggy as time passes.
Now to the recipe.

Ingrdients :

Yellow pumpkin chopped            : 1 cup

Onion                                           : 1 small size, chop nicely
Red chilly                                      : 1 ( adjust )
Mustard seeds                              : 1/4 tsp
Urad dhal                                      : 1/2 tsp
Salt                                               : 1/4 tsp ( adjust )
Oil                                                : 1/2 tsp
Coconut scrapings                        : 2 tsp

Method :

Keep a kadai over slow flame with oil.
When the oil becomes hot splutter mustard seeds.
Then add broken red chilly and fry urad dhal till it turns golden brown.
Add onions and saute for a minute.
Now add yellow pumpkin and salt.

Mix well and close the kadai using a lid.
Allow the pumpkin to cook well.
Open and add coconut scrapings.
Mix well and transfer into a serving bowl.

A very good side dish for

white rice mixed with either sambar or rasam.







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Parangikkai Pinju Koottu - Tender Yellow Pumpkin Lentil

#ParangikkaiPinjuKoottu #TenderYellowPumpkinLentil : Some vegetables are suitable only for preparing koottu - lentil. Bottle gourd, tender yellow pumpin, chow chow are some example. Tender yellow pumpkin is called parangikkai pinju or shortly parangi pinju.
Parangi pinju is more watery and doesn't taste good in sambar.
If koottu is done with green gram dhal and coconut masala then the taste is very good.
Parangi pinju is slightly sweet in taste that gives a different taste to koottu.
Now let me present the method of preparation.

Ingredients :

Parangi pinju diced                       : 1 cup
[ tender yellow pumpkin ]
sambar powder                            : 1/2 tsp ( adjust )
Turmeric powder                          : a pinch
Green gram dhal                           : 1/8 cup
Onion thinly chopped                    : 2 tblsp

For tempering :
Vengaya vadagam                         : 1/2 tsp ( can add more )
Oil to fry vengaya vadagam           : 1/2 tsp

For garnishing :
Coriander leaves nicely chopped   : 1tsp

Ingredients for masala/paste
Coconut scrap                              : 3 tsp ( can add more also )
Cumin seeds                                 : 2 pinches
Rice flour                                      : 2 pinches
Grind all the ingredients using a mixer grinder into a smooth paste and keep aside.

Method :
Slice a portion of parangikkai and scoop out the seeds at the centre.
Dice parangipinju [ yellow pumpkin ] into 1/2 inch cubes with skin.

Pressure cook ( 3 whistles and 3 mins at SIM ) green gram dhal with a pinch of turmeric and 1/2 cup of water.
Open cooker after the steam subsides completely.
Add onion, parangipinju, turmeric powder,  sambar powder and salt.
Close the cooker with weight on.
Pressure cook for one whistle.
Immediately release steam and open cooker.
Now add prepared coconut paste and mix well.

Allow to simmer for 3 to 4 minutes.
Transfer into a serving bowl.

Temper vengaya vadagam and add to koottu.
Garnish with coriander leaves.

Note :
Koottu can be prepared without pressure cooking also.
In a vessel add 1/2 cup of water and then add diced onion, yellow pumpkin with Sambar Powder, turmeric powder and salt. Close with a lid till the vegetable become soft. Then add dhal and coconut paste.

Goes well with sambar rice, sambar mixed with white rice and rasam rice.
Even tastes good with white rice.





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venthayakeerai dhal

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