Friday, May 14, 2021



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. 

Elsewhere in this blog, you will find recipes for chutneys made with vegetables such as:-

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. 

Ingredients :-

  • 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
For The Seasoning:
  • Mustard Seeds, 1/2 tsp
  • Black Gram (Urad)  Dal, 1/2 tsp
  • Asafoetida, 1/8 tsp
  • Curry Leaves, a few
  • Oil, 1 tsp 


Wash and peel the yellow pumpkin, discard the core and the seeds and chop the pumpkin into pieces
Remove the coriander leaves from the stems, wash and keep aside
In a pan, heat 1 tsp of oil and roast the Byadgi red chillies and urad dal together on medium heat till the dal changes colour 
Remove from the flame and allow it to cool 
Cook the pumpkin pieces in a vessel adding 1 cup of water till it becomes soft 
Allow it to cool
Grind together the roasted ingredients, coconut gratings, tamarind, green chilli, and coriander leaves along with the cooked pumpkin, and salt to taste, to a coarse paste without adding any water
Transfer this to a bowl
In a small pan, heat 1 tsp of oil and on medium heat add the mustard seeds and when they splutter add the urad dal and sauté till it changes colour
Add the asafoetida and curry leaves and sauté for a few seconds
Pour this seasoning on to the Yellow Pumpkin Chutney
Serve with idli, dosa, rice or chapati 

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