Pumpkin Chutney

How to Prepare

1. Peel and chop 2 kg of pumpkin into small cubes.
2. Heat 4 tablespoons of oil in a frying pan over medium heat.
3. Add 4 teaspoons of mustard seeds and wait until they start to pop.
4. Add 20 dried red chilies and 8 teaspoons of urad dal, sauté until dal turns golden brown.
5. Add the chopped pumpkin and cook for 10-12 minutes until soft, stirring occasionally.
6. Add 2 cups of grated coconut and cook for another 2-3 minutes.
7. Turn off the heat and let the mixture cool down.
8. Transfer the cooled mixture to a blender, add 4 teaspoons of tamarind paste and salt to taste, and blend into a coarse paste.
9. For tempering, heat 2 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, a pinch of asafoetida, and 20 curry leaves. Sauté for a few seconds.
10. Pour the tempering over the chutney and mix well.
11. Serve with dosa, idli, or rice.