Parangi Kai Chutney

This Parangi Kai Chutney (Yellow Pumpkin Chutney) goes well with Ragi Adai/Dosai.  This can also be eaten mixed with hot steamed rice along with a teaspoon of ghee/gingelly oil.


  • Yellow Pumpkin (Parangi Kai) – 1 medium size piece
  • Red Chillies – 5 to 7
  • Bengal Gram Dal – 1 tablespoon
  • Urad dal – 1 tablespoon
  • Oil – 1 tablespoon
  • Mustard – 1/2 teaspoon
  • Urad dal – 1 teaspoon
  • Asafoetida Powder – 2 pinches
  • Fenugreek  (Vendhayam) – few seeds
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste


  1. Wash the pumpkin piece.  Remove the outer skin and seeds.  Cut it into small pieces.  Take 2 cups of pumpkin pieces.
  2. In a kadai put a teaspoon of oil.  Add the pumpkin pieces and fry for 2 to 3 minutes. Remove and keep it aside.
  3. In the same kadai put one more teaspoon of oil and fry red chillies, bengal gram dal and Urad dal till it turn light brown.
  4. Put all the fried items (Pumpkin pieces, dals, red chillies) in a mixie jar and add salt.  Grind it to a coarse paste.
  5. In a small tadka laddle put a teaspoon of oil.  When it is hot add mustard.  When it starts pop up add urad dal, fenugreek (vendhayam), asafoetida and curry leaves.  Fry till urad dal become light brown.
  6. Pour this seasoning over the chutney and mix well.

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