Parangikaai Kudal Thogaiyal

Parangikaai Kudal Thogaiyal | Pumpkin Flesh Chutney

Most of the heirloom recipes in my blog are recipes shared by my elderly relatives or friends. These recipes are completely heirloom and forgotten by many. One such recipe which I found interesting is “Parangikaai Kudal Thogaiyal” or “Pumpkin flesh Chutney”. Pumpkin flesh is cooked along with tomato, black urad dhal, chili & tamarind. The flavor of the dish is enhanced when we temper with mustard, cumin and curry leaves.
You Tube: https://www.youtube.com/watch?v=phiXvylRQRg
Pin:https://www.pinterest.com/pin/402931497897111614/

Today’s recipe is shared by “Mrs.Kousalya Gopal” who is my cousin & neighbor in Chennai. She participates in many local magazine contests and has won many prizes. Hence she was my target to get more heirloom recipes for my blog when I was in Chennai last month.
Pumpkin flesh is often discarded or just mixed with sambhar when we use it. This recipe is definitely different and it can be served as thogaiyal for lunch along with some raita. The recipe is slightly tangy as we have added tomato & tamarind to balance the sweet taste of pumpkin flesh. Adjust the taste of chili. I had used only 3 as I had Guntur chili’s in hand and they are extremely spicy J

Once again I thank “Mrs. Kousalya Gopal” for sharing this recipe with me.

Recipe: Parangikaai Kudal Thogaiyal | Pumpkin flesh Chutney

Preparation Time : 10 mins

Cooking Time : 10 mins

Gas : Low

Yields : 1 Cup

Recipe by : Kousalya Gopal

Ingredients

Pumpkin flesh - 1 cup

Water - 1/2 cup

Tomato - 1/2 cup chop

Black Urad dhal -1 tblsp

Hing powder - generous pinch

Tamarind - small lemon size

Salt - to taste

Oil - 1 tsp

Mustard - 1 tsp

Cumin seeds - 2 tsp

Curry leaves - few

Water – 300 ml

Video Preparation

1.       Take out the inner flesh of pumpkin.

2.       Separate seeds and flesh.

3.       Take a pan and add water and pumpkin flesh.

4.       Cook for 5 minutes and transfer to another vessel.

5.       Take a pan add 2 tsp oil, hing and urad dhal. Fry them.

6.       Add tomato and fry well.

7.       Add tamarind and mix.

8.       Add the cooked pumpkin flesh and salt.

9.       Let it cool.

10.    Grind the mix to a chutney consistency.

11.    Temper with oil, mustard , cumin seeds and curry leaves.

Notes

1.       Black Urad dhal can be replaced with white urad dhal

2.       Onion & Garlic can be added

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 cup = 200 ml