Parangikkai Thogayal (Pumpkin Chutney)

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. 

When we visit their place, our lunch will consist of Rice, Sambar, Thogayal, Poriyal, Rasam, Curd, Vadaam and Pickle. One must really feel sleepy after lunch :)

Pumpkin Thogayal is one of my favourite and it is easy to prepare too.

Ingredients:

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

Method:

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.