YELLOW PUMPKIN CHUTNEY
In our South Indian homes, as we make idlis and dosas often, we need to have a battery of chutneys in order to avoid making the same chutney at all times/too frequently. In the old days, every chutney was invariably made with coconut but these days more and more chutneys have vegetables too so as to make them more healthy.
It is also one way of pushing healthy vegetables that are not much sought after- into kids!
Yellow Pumpkin is called Manjal Poosinikai or Parangikai in Tamil, Kaddu in Hindi, Sihi Kumbalkai in Kannada, and Duddhi in my mother tongue, Konkani.
It is well established that Yellow Pumpkin has numerous health benefits being high in vitamins and minerals yet low in calories.
Today's recipe is for a chutney made with Yellow Pumpkin which is quite delicious. This is commonly made in Mangaluru- Udupi region of my Home State of Karnataka.
We enjoyed this with dosas for breakfast.
- Yellow Pumpkin, 250 grams
- Coconut Gratings, 1/3 cup
- Byadgi Red Chillies, 3
- Tamarind, size of a small marble
- Green Chilli, 1
- Black Gram Dal (Urad Dal), 2 tsp
- Coriander Leaves, a handful
- Oil, 1 tsp
- Salt, to taste
- Mustard Seeds, 1/2 tsp
- Black Gram (Urad) Dal, 1/2 tsp
- Asafoetida, 1/8 tsp
- Curry Leaves, a few
- Oil, 1 tsp
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