Sunday, February 14, 2016

Yellow Pumpkin Chutney / Poosanikai chutney (without coconut)

Pumpkin chutney
Pumpkin Chutney

Making idli / dosa is an easiest breakfast / dinner option however we will get bored soon if we have that everyday with same kind of side dish. So lets try a different chutney recipe with yellow pumpkin / poosanikai (tamil). I took this recipe from the recipe booklet that came along with my mixer grinder. When I first noticed this recipe, I don't want to give a try as I thought that yellow pumpkin will give a sweet flavor and it won't suit for idli and dosas. But this recipe proved me wrong. It only has very small hint of sweet flavor and tasted awesome. Also, no coconut added in this healthy chutney recipe.

I got one big yellow pumpkin and I made yellow pumpkin gravy / pulusu (check out the recipe here: Yellow pumpkin pulusu ). Didn't know what to make with the remaining pumpkin. So I tried this chutney recipe and reserved some for making halwa :) . Will post pumpkin halwa recipe soon.

I added 6 red chilies. Based on the sweetness of pumpkin, you can increase the spice level by adding more number of red chilies. Try out this delicious and healthy chutney recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 4 )

Pumpkin (chopped)  - 2 cups [ 1 cup size = 240 ml ]
gram dal - 1.5 tablespoon
toor dal - 1.5 tablespoon
red chili - 6 - 8 nos (based on the sweetness of pumpkin)
salt - as needed
oil - 2 teaspoon
mustard seeds - 1 teaspoon
asafoetida - a pinch


  • chop pumpkin into pieces and take around two cups
  • Roast red chilies, toor dal, gram dal using 1/2 tsp of oil. 
  • once it becomes golden brown in color, transfer it to the mixer
  • grind it coarsely
  • in the same vessel,  add chopped pumpkin pieces, salt
  • sprinkle some water in between
  • cook covered until the pumpkin pieces become soft
  • let it cool down and add it to the mixer
  • grind it along with the coarse dal mixture. 
  • add some water and grind it to fine paste
  • fry mustard seeds, one red chili and asafoetida in oil and mix it with chutney
  • Serve this poosanikai chutney as side dish for idli, paniyaram , dosa and oothapam varieties. You can also mix it with white rice. 

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