Poosanikkai/Parangikkai/Pumpkin thogayal with hot rice topped of with fresh ghee is a perfect combination. During our vacation to visit the Grand Canyons.........
I had tried a carrot thogayal in my friends house, it was so good, be it with rice or for dosa. Actually my friends husband is a great creative cook. He always has a new recipe to learn. This is one such recipe I learnt from him and tried using pumpkin as it has the same color and sweetness of carrots.
The slight sweetness from the pumpkin and the tanginess from the tamarind and spice from the chili makes it a wonderful dish.
Preparation Time : 5 mins | Cooking Time : 10 mins |Serves: 4
Ingredients:
Poosanikkai - 1 cup
Channa dal - 1 tbsp
Channa dal - 1 tbsp
Urad - 1 tbsp
Red Chili - 4 to 5
Garlic - 2 nos (optional)
Garlic - 2 nos (optional)
Coconut - 1 tbsp
Tamarind - 1/2 inch
Perungayam/Hing - 1 pinch
Oil
Salt to taste
Method:
- Chop the poosanikkai (you can grate them for easy cooking) and keep all the ingredients handy.
- In a hot tawa add little oil and fry the channa and urad dal.
- Add the red chilies, garlic. Scoop them out and rest it to cool.
- In the same pan fry poosanikkai until cooked soft.
- Add the coconut and switch off, rest it to cool.
- Now coarsely grind the dal mix first.
- Add the poosanikai, tamarind, salt and grind. Need not be a fine paste.
- Have with hot rice and a little ghee. It tastes good even with dosa.
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