Pumpkin Chutney | Poosanikai Chutney | How to make Pumpkin chutney | Side dish for Idli | Dosa - Naughty Little BEES Kitchen

 We all used to prepare sambar or puli kulambu for lunch using pumpkin. Then why can't make chutney with pumpkin and make kids to eat. If I am right most of the kids doesn't eat vegetables in sambar. This is the idea of giving the vegetables directly to your kids with minimal efforts. Always pick easy ways to make the kid to eat the harder we go more frustrated we would be in the end😨.So work less stay healthy(mentally)😉

Dish Name:Pumpkin Chutney      Preparation Time: 15 minutes

Cuisine:South-Indian                  Serves: 2 people

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Ingredients Needed

Urad Dal-1tbsp

Channa Dal-1tbsp

Red Chili-3 to 4

Tomato-2medium size

Pumpkin(yellow)-1cup* (chopped)

Oil-1tsp

To temper

Oil-1tsp

Mustard seeds-1/4tsp

Urad dal1/2tsp

Curry leaves-few

*1Cup-240ml

Preparation

1. Peel the pumpkin & deseed it and Chop it as small cubes. Roughly chop the tomatoes and keep it ready. Heat the kadai with 1/2tsp of oil add 1tbsp of urad dal,1tbsp of channa dal,3to4 red chilies and fry it till the color of the dal changes
   
   
   
2. Put it in the blender. Heat a drop of oil in the same kadai add 1cup of chopped pumpkin. Saute it for few minutes
   
   
   
3. Close it and cook for 4-5 minutes. Stir in between to avoid getting burnt. Once its cooked transfer it into the blender
   
   
   
4. Heat a drop of oil in the same kadai add chopped tomatoes
   
   
   
5. Add little salt to the tomatoes which makes it to cook fast
   
   
   
6. When tomatoes turns mushy transfer it into the blender. Allow it to cool
   
   
   
7. Once cool, Add little salt & water and blend smoothly
   
   
   
8. Heat the little kadai, add a tsp of oil once the oil is hot, add 1/4 tsp of mustard seeds, when the mustard seeds splutters add 1/2tsp of urad dal, when dal turns into golden color add few curry leaves.
   
   
   
9. Add this tempering to the chutney. Pumpkin Chutney is ready. Goes well with Idly/Dosa/Chapathi 
   

Notes

1. Any kind of vegetable oils can be used for chutney. I used Groundnut oil 
2. Grated coconut can be added to this chutney but it will reduce shelf life of the chutney
3. For variations coriander leaves can be added