I learn this recipe from my MIL.We call this as parangikai chutney ..Most of the time my mil makes this gravy when my FIL buys yellow pumpkin..It tastes great when mixed with plain rice.Tastes good with idli , dosa too..U can easily finish one full pumpkin when u make this gravy for 4-5 persons.So friends , if u r bored of making pumpkin sambar and poriyal , do try this gravy for a change. U’ll love it.Asafetida/hing & coriander leaves are the star ingredients for this gravy. So use it generously..
INGREDIENTS 1 cup - 200ml
To pressure cook
Pumpkin – 2 cups ( cubed)
Salt n water – as necessary
Tamarind – Medium gooseberry size
Hing/Asafetida – 1/4 + 1/4 tsp
To temper n saute
Cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Channa dal – 2 tsp
Big onion – 2 nos
Green chillies –6-8 nos ( adjust depending on the spiciness)
Curry leaves – few
Coriander leaves – to garnish
Remove the skin of pumpkin and discard it.Chop the pumpkin roughly into big cubes..Pressure cook them adding enough water. Open the cooker and mash them well with a whisk.OR U can also grind in mixie to make a paste after it cools down and set aside.
Take the tamarind extract and set aside.Slit the green chillies and chop the onions finely.
In a kadai, heat oil.Temper with mustard seeds , urad dal , channa dal .After the dals turn golden brown , add the onions and green chillies. Saute well for sometime.Add 1/4 tsp of hing and curry leaves.
Now add the tamarind extract and ground pumpkin.When it starts to roll boil ,add 1/4 tsp of hing again..Adjust the consistency adding more water.Mix well and boil for 6-8 minutes..Garnish with lots of coriander leaves.
Mix with plain rice and enjoy ! Goes well for idli , dosa too..