A thogayal is a condiment ,if you will, that is an integral part of the South Indian cuisine. A typical Tamil cuisine thali/food platter consists of Sambar – a lentil tamarind vegetable stew, Rasam – which is a in a thin soup like consistency, Kozhambu – a thick tangy spicy Tamarind stew devoid of lentils. All these are usually mixed with steamed white rice, a dollop of ghee and eaten as part of a good day’s lunch.
A Thogayal aka Chutney, can made out of a whole array of vegetables like pumpkin, zucchini ,chayote squash,tomato,onion,coconut,fire roasted eggplant, bell peppers, and many more. On the days when one is not so inclined to make Sambar or Rasam, this is mixed with white rice and eaten. The added advantage of this chutney is that it goes well with rotis or idli or dosai too.
The twist is in the usual tale is that, any chutney I make, M eats it with toast or bagel too ! He in fact introduced Chutney Bagels to the kids and they loved it ! One half of the bagel with Thogayal/Chutney and the other half with cream cheese…..so yum !
This Parangikkai Thogayal….is a chutney made from the smaller Green Pumpkin since that is more popular back home. You can use any squash or pumpkin of choice. Just remember that it is a very mild vegetable and cannot take a lot of chilis.
In this recipe I have used a very typical Tamil cuisine tempering, but feel free to experiment.
Recipe : Pumpkin Chutney / Parangikkai Thogayal
Variation : You can saute the pumpkin with some green chilis and garlic, grind it with salt and tamarind pulp for a quicker and more versatile version.
|Prep Time : 10 minutes||Cook time : 15 minutes|
|Ease LEvel : 😃||Spice level : 🌶🌶|
- Sliced yellow/green pumpkin : 2 cups
- Sliced garlic – 3 cloves – optional
- Shredded coconut : 2 tablespoon
- Black mustard seeds : 1 teaspoon
- Urad Dal – 1 teaspoon
- Dry red chili – medium spicy variety – 3 or 4
- Cumin Seeds – 1/2 teaspoon
- Tamarind pulp – 1/2 teaspoon
- Asafetida – 1/4 teaspoon
- Salt to taste
How to :
- While chopping the pumpkin, carefully peel the skin since it can be tough. The pulp inside is soft, slice it thin so that it cooks faster and easier. Pic 2
- In a skillet, heat a teaspoon of oil on medium heat. Once it heats up add the mustard seeds, wait for it to crackle, then add the urad dal, cumin seeds and green chillies. Let it toast until lentils turn brown.
- Remove the tempering and set aside.
- In the same skillet add a teaspoon of oil and cook the sliced pumpkin. Add a tablespoon of water, cover and let it cook for 2 minutes on medium heat. Stir occasionally.
- Once it is half cooked, remove lid, add tamarind paste and let cook until completely tender. Remove from heat and let slightly cool before you grind it.
- Add the asafetida to the pumpkin when it is warm, then add the tempering, the cooked pumpkin and salt to a blender jar and blend coarse or smooth, your choice.
- Remove to a dry storage container, stay refrigerated for 3 days.
- Serve with rice, roti, dosai idli.
Hope you try this and like it as much as we do. Thank you for stopping by!