Pumpkin Chutney


1 cup pumpkin, chopped
1/4 cup grated coconut
1 tbsp urad dal
3-4 dry red chillies
small piece tamarind
salt to taste
1/2 tsp mustard seeds
1 sprig curry leaves
a pinch of asafoetida
1 tbsp oil


  1. Peel the pumpkin and cut them into small pieces and keep it aside.
  2. Heat 2 tsp oil in a pan and add urad dal and dry red chillies and roast till the dal turns golden colour.
  3. Add small piece of tamarind and cook for few seconds. Transfer to a plate and keep it aside to cool.
  4. In the same oil, add the pumpkin pieces with some salt and saute till it becomes soft and cooked but not mushy. Keep it aside to cool.
  5. Add everything in a blender with grated coconut and grind together to a smooth paste adding water as required. Transfer to a bowl.
  6. Heat 2 tsp oil in a pan and splutter mustard seeds and fry curry leaves.
  7. Add a pinch of asafoetida and switch off the flame.
  8. Pour this tempering over chutney and serve with dosa / idli…

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