Pumpkin thogayal| Parangikkai thogaiyal is a simple recipe which we generally mix with hot rice smeared with ghee. I love all types of Thogayal we make at home,this pumpkin Thogayal i learnt from my athai and my cousins will have this thogayal as a spread on the bread too. Even you can have this with Chapathi, idli or dosa too.
INGREDIENTS:
| PUMPKIN | PARANGIKKAI(CUBED) |
3/4 CUP |
| URAD DAL |
2 TBLSP |
| RED CHILLI |
7-8 |
| ASAFOETIDA |
2 PINCHES |
| SALT |
AS NEEDED |
| TAMARIND |
A SMALL PIECE |
| OIL |
1 TSP |
| COCONUT(SCRAPPED) |
1-2 TBLSP (OPTIONAL) |
METHOD:
- Take out the hard skin of the pumpkin and chop them into small cubes.
- In a pan add oil and saute the urad dal, red chilli and tamarind, till the dal turns golden brown.
- Keep it aside and saute the cubed pumpkin and saute in a low flame for 10 minutes till the pumpkin shrinks.
- When done, allow this to cool and grind it to a smooth paste along with roasted urad dal, red chilli, salt, asafoetida, tamarind and coconut.
- Do no add water while grinding. The pumpkin will ooze out water.
- If needed sprinkle little water.
- Pumpkin thogayal is ready to serve. You can keep it the refrigerator for 2-3 days.
- Always handle with a clean spoon.
