Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, black gram lentil and pumpkin chutney | poosanikkai thoghayal. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. Poosanikkai Thoghayal is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Poosanikkai Thoghayal is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have black gram lentil and pumpkin chutney | poosanikkai thoghayal using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:
- Take for Thoghayal
- Take 1/4 cup udad dal / black gram lentil split and dehusked
- Take 300 grams pumpkin cleaned (remove the seeds)
- Prepare 1 medium sized tomato
- Make ready 1 small lemon size round of tamarind
- Prepare 2 each red and green chillies
- Get as required Coconut oil
- Get 10-15 curry leaves
- Prepare 1/8 cup Fresh or desiccated coconut
- Get to taste Salt
- Get For tempering:
- Prepare 2 tsp coconut oil
- Prepare 4-5 curry leaves
- Get Pinch hing / aesofotida
- Get 1/4 teaspoon mustard seeds
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Steps to make Black gram Lentil and Pumpkin Chutney | Poosanikkai Thoghayal:
- Remove the skin of red pumpkin and cut the skin in small pieces and set aside.
- Chop the pumpkin in small cubes. (Do not throw the thread like inside as it is nutritious and tasty) chop tomatoes. Break chillies in halves.
- If you are taking frozen coconut then soak in warm water till we are preparing other things. My fresh coconut was bad when I cut it open hence I used desiccated coconut. I soaked it in some warm water.
- In a pan put some more oil, let it heat, then add urad dal and fry till it changes it's colour, add chillies and fry, next add the skin of pumpkin and fry for a minute then next add the vegetable part and fry it for some time then cover and cook it.
- When it gets soft add tomatoes and fry till it loses it's shape and is soft.
- Now add the other ingredients like curry leaves, tamarind, coconut, salt and mix and let them come together for 2-3 minutes.
- Switch off the flame. Grind into smooth paste.
- In a pan add coconut oil 2-3 tsp, when it's hot add mustard seeds, let it crackle then add hing and curry leaves. Add this tadka to the ground paste and thoghayal is ready to be served.
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So that is going to wrap it up with this exceptional food black gram lentil and pumpkin chutney | poosanikkai thoghayal recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
