Monday, July 21, 2014

Yellow Pumpkin Chutney/Parangikkai Chutney/Manjal Poosanikkai chutney

Parangikkai chutney is a tasty side dish for idlis and dosas. As a child, i was never a fussy eater except for pumpkins and wheat dosas.I don’t know why but the mild sweet taste and soft texture when cooked of a pumpkin turns me off.
Yes! I grew up hating the pumpkins and their family while loving bittergourds and greens. Knowing my love for vegetables, my Ma never forced me to eat that one veggie that i hated to the core. As i am the only kid, my parents even avoided cooking pumpkins except on some special occasions. Well then i got married and M never did really have an appetite for these watery vegetables so pumpkins have never ever entered my kitchen. Even my in-laws avoid cooking it when i m there (how sweet!). But this time when i visited M’s Uncle and aunt, i was put in a circumstance where i couldn’t avoid this pumpkin chutney. Actually when his aunt was doing the tadka and when the chutney started boiling it smelt so good! Then when it was served, i was like, “What the heck! When it can smell so good, it can’t taste that bad. Letz give it a chance!”. When i had a bite of hot idly piece dunked in this chutney it tasted tangy, hot and GOOD! So i made up my mind that when i return back to Mohali, i am going to try this chutney ASAP. When i came back i told M about this and this Sunday when he went to the sabzi mandi he surprisingly remembered about it and bought a small, cute Pumpkin and immediately this morning i made it and it came out pretty well for the first time i should say!
Yellow pumpkin-1/2 of a small pumpkin/2 cups chopped
Onion-3 medium, roughly chopped
Tomatoes-2, roughly chopped
Salt- as needed
To Grind:
Coconut-1/4 cup grated
Green chillies-4
Fried channa dal/ pottu kadalai-3 tbsp
Grind them to a smooth paste with little water
To temper:
Oil-1 tbsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-1 sprig
Coriander leaves-2 tbsp finely chopped, to garnish

How it Happened:
1. Peel the skin of the pumpkin using peeler and chop them. Chop tomatoes and onions and add them along with the pumpkin to a pressure cooker along with ½ cup of water.
2. Close the lid and pressure for 3 whistles. When the pressure is released, open the lid and remove the excess water in a bowl. Using back of a ladle mash the veggies well. You can blitz them in the blender as well.It should be coarse.
3. Add the coconut paste and salt to the mashed veggies in the pressure cooker and mix well.
4. Heat oil in a tadka pan, add mustard seeds, urad dal and curry leaves. When they pop, add it to the chutney.
5. Now turn on the heat and start boiling the chutney. Allow it to boil for 2 minutes. Add the coriander leaves mix well and switch off the flame.
6. Serve hot with idlis and dosas.

*The consistency of this chutney should be like that of a sambar.
*The chutney is supposed to be a little tangy and also a little hot to subtle the sweetness of the pumpkin.

* Usually the colour depends on the colour of the pumpkin but if you want an intense yellow, add a pinch of turmeric powder.

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