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Parangikaai Kudal Thogaiyal

Parangikaai Kudal Thogaiyal | Pumpkin Flesh Chutney


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
Parangikaai Kudal Thogaiyal | Pumpkin Flesh Chutney
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.

Parangikaai Kudal Thogaiyal | Pumpkin Flesh Chutney

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