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Pumpkin Thuviyal
February 12, 2007 | 3 Comments
Thuviyal or Thogayal is the Tamil word for ‘chutney’ or spread.
Any firm, yellow-fleshed squash/pumpkin can be used for this recipe. We used banana squash that we grew last summer.
Stored in a cool, dry place, it lasts for several months.
We have been cooking a lot of it over the winter.
RECIPE
Ingredients
2 cups yellow pumpkin, skinned and cubed
a small piece of tamarind soaked in warm water to extract 2 tbsps. pulp (or 1 tbsp. lime juice)
3 dried red chillies
1 green chilli
½ inch piece ginger
4 curry leaves
½ tsp. brown mustard seeds
½ tsp. urad dal (skinned black gram)
1 tsp. oil
salt
Method
1. Microwave the squash covered for 4 minutes with 2 tsps. water until softish. Let it cool. (We’ve made this dish with raw squash and it has turned out fine)
2. Meanwhile, heat 1 tsp. oil, add the urad dal, toast it until light brown, add the mustard seeds, let them start popping, add the red chillies, curry leaves, green chilli and ginger. Stir for a half a minute.
3. Blend the squash with the fried ingredients, tamarind pulp and salt to a smooth paste.
Traditionally, the mustard and dal seasoning is added at the end, but we prefer to do it in the beginning and blend it all in.
Optional addition: 2 tbsps. dessicated coconut toasted until light brown.
Filed Under: banana-squash, chutney, Curry leaves, pumpkin, Pumpkin/Squash, squash, thogayal, thuviyal, vegan recipes, vegetarian recipes
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3 Comments
[...] also made Erissheri, Thuviyal (Chutney), Bread, Sambar, and shown here, Pumpkin Halwa. Recipe from [...]
Good one, Bee n’ Jai. Will try this one with the remaining part of pumpkin
Its always a delight to see “1 tsp. oil” recipes…..cuz’ thats what i always do. i am not into sweets, so will skip the halwa but this week i am having a pumpkin fest, courtesy the delicious links in your post
I have always wanted to do something with pumpkin which isn’t sweet and isn’t sambar. When I looked at the pumpkin in my fridge on the weekend, I vaguely remembered something on your blog with pumpkin which wasn’t sweet. Fired up my laptop and sure enough there was the recipe for thogayal.
I made it more like a chutney,cooked the pumpkin, roasted the other ingredients without any oil, except for mustard and curry leaves which I tempered the chutney with in one tsp of oil and then served it with a cracked wheat and veggie khichdi. The sweet and hot (I increased the chillies) chutney was really nice with the khichdi.
Thanks so much!
Raji