Parangi Kai Chutney is a spicy and tangy condiment made from pumpkin, spices, and tamarind. It is a popular South Indian dish. It is often served as a side dish. It accompanies dosa, Ragi Adai, or idli. The chutney is typically made by sautéing pumpkin with spices like mustard seeds, curry leaves, and red chilli. It can also be enjoyed mixed with piping hot steamed rice, drizzled with a teaspoon of ghee or gingelly oil.
How to make
Parangi Kai (Pumpkin) Chutney is a flavorful and nutritious condiment made from fresh pumpkin. To prepare it, start by washing, peeling, and chopping 2 cups of pumpkin. In a kadai, heat oil and sauté asafoetida. Add Bengal gram dal and urad dal. Cook them until they turn golden brown. Add red chilies and fry them briefly. Finally, transfer the mixture to a plate. Next, in the same kadai, cook the pumpkin pieces with tamarind. Add a splash of water. Cover the kadai until the pumpkin softens. Once cooked, mix in grated coconut and coriander leaves, then let it cool. Blend the mixture with salt to form a coarse paste. Finally, prepare a tadka by frying mustard seeds, urad dal, and curry leaves in oil. Pour this seasoning over the chutney. Mix well before serving. Enjoy this delightful Parangi Kai chutney as a side dish with rice or as a spread!
Parangi Kai Chutney Recipe
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Parangi Kai (Pumpkin) Chutney
5
servings10
minutes10
minutesThis 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.
Ingredients
Yellow Pumpkin (Parangi Kai) – 1 medium size piece
Red Chillies – 5 to 7
Bengal Gram Dal – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – Gooseberry size
Hard Asafoetida – a peanut size
Coconut gratings – 2 tablespoons
Coriander leaves – few
Salt – 1 teaspoon or as per taste
- For Seasoning
Oil – 1 tablespoon
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Curry leaves – few
Directions
- Wash the pumpkin piece, remove the outer skin and seeds, and cut it into small pieces. Measure out 2 cups of pumpkin pieces.
- In a kadai, heat a teaspoon of oil. Add asafoetida, Bengal gram dal, and urad dal, and fry until they turn light brown. Then add the red chilies and fry for a few seconds. Transfer this mixture to a plate.
- In the same kadai, add another teaspoon of oil and the pumpkin pieces along with the tamarind. Fry for 2 to 3 minutes. Sprinkle a handful of water and cover with a lid.
- Cook on low flame until the pumpkin becomes soft.
- Add coconut gratings and coriander leaves, mix everything well, and remove from heat. Allow the mixture to cool.
- Transfer all the fried items to a mixer jar, add salt, and grind to a coarse paste.
- In a small tadka ladle, heat a teaspoon of oil. When hot, add mustard seeds. Once they start to pop, add urad dal and curry leaves, and fry until the urad dal turns light brown.
- Pour this seasoning over the chutney and mix well.