“Pumpkin (Dudde/ Kumbalakayi/ Bhopla) Chutney” … A delicious khattHa meetHa teekHa chutney prepared with pumpkin along with it's skin, coconut and other spices ... tastes delicious when served with roti/ partathas/ dosas/ appos or any other dish of your chocie … Yummilicious ….
** A lip-smacking delicious khattHa meetHa teekHa (tangy sweet spicy) chutney prepared using Pumpkin/ Dudde/ Kumbalakayi/ Bhopla along with coconut, putani (roasted gram) and other spices. This is once again my own recipe tried and tested randomly by addition of ingredients I felt like doing so and that which was available at home. Again, I have fried the ingredients which is not a step I usually follow while preparing chutney, though for preparation of tambuli we do it, but here I needed to cook the pumpkin and yes, note that I have not discarded the outer skin of the pumpkin but added it along with the edible flesh portion too and it tastes delicious. We loved this chutney very much and keeping in mind that I would be serving it for lunch along with roti/ chapati I had kept the consistency slightly thicker without addition of water and it really tasted heavenly, I am sure it will taste good with dosas too which I will be preparing hopefully tomorrow for breakfast.
** I have written quite a lot about chutney and how much we south Indians love the coconut flavored ones that we serve with all types of dishes as accompaniment. In this chutney recipe I have cut down the amount of coconut by adding in putani/ roasted chana that gives bulk to the chutney and also gives a lovely thick tasty texture. I have also added in lots of spices and made the chutney really very aromatic and tasty. In all a lovely Chutney that includes veggie which children are otherwise reluctant to eat, specially so with pumpkin, somehow it is not a favorite veggie of many, so this is one good way to eat it without fussing. Do try out different types of chutney shared in the blog and enjoy good food with your family and friends. There is nothing like simple healthy home cooked food served with love and care. I am sharing a common link to all the chutney dishes in blog at the bottom of this recipe, do go through the same and give a try at different methods. Stay Safe, Stay Blessed.
** Here is my very own simple recipe for "Pumpkin (Dudde/ Kumbalakayi/ Bhopla) Chutney" ... My Own Method, My Own Style … Yummilicious ….
** Ingredients :
Pumpkin (Dudde/ Kumbalakayi/ Bhopla : 250 gms.
Black Pepper Corns/ Miri : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Green Chillies/ Tarni Mirsanga/ Hirvi Mirchi : 4-5
Kashmiri Red Chillies/Kumte Mirsanaga : 4-5
Coconut/Soyi/Nariyal : ¼ cup
Putani/ Roasted Gram : 3-4 tblsp
Haldi/ Turmeric : ½ tsp
Hing/ Asafoetida Powder : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12
Jaggery/ Goda/ Gud : 50-60 gms grated
Tamarind/ Chinchama/ Imly : One small lemon sized ball.
Salt to taste/ Namak Swad anursar
Oil : 2 tsp (any edible oil)
** For Tempering/ Seasoning :
Coconut Oil : 1 tblsp (best to use coconut oil, but you can use any other edible oil too)
Mustard Seeds/ Rai/ Sasam : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10
** Wash pumpkin remove the inner seeds and the flesh stuck to it and discard it. You can wash the seeds, sun dry them and use the same too, or there are many more dishes with these too. Cut the pumpkin into small pieces of 1 inch along with the skin portion and keep them ready aside.
** Heat oil in a thick bottomed kadai, when hot lower the heat and add in jeera and fry for a second, then add in pepper, green chillies cut into pieces, red chillies also cut into small pieces, putani, curry leaves and fry for a few minutes till the putani turns lightly in color.
** Now add in haldi and hing powder and fry for another minute. Now add in the coconut and keep frying now on medium heat for another 3-4 minutes. Finally add in pumpkin pieces and mix well. Sprinkle some water, cover and let cook till the pumpkin is just cooked, say 50%.
** Now add in grated jaggery, tamarind and salt to taste and mix well. Once again allow to cook till the jaggery just melts, say 2-3 minutes, remove from fire immediately and keep it aside to get completely cooled, say for about 10-15 minutes.
** Once the ingredients have cooled down completely, put it in a mixer grinder and grind to a smooth paste without adding in any water. The pumpkin, jaggery have enough water to enable good grinding texture and if you still find it difficult, then just add about a tablespoon.
** The ingredients should be been ground well and smooth, when done remove into an stainless steel bowl and check the consistency and add in water only if necessary. I would like to mention here that I have not added any water to this recipe except a little bit while cooking.
** For Tempering/ Seasoning : Heat oil in a small seasoning pan, when hot lower the flame and add in the mustard seeds, when they begin to splutter add in the curry leaves and fry for a second and then remove and pour this over the prepared and kept ready chutney.
** "Pumpkin (Dudde/ Kumbalakayi/ Bhopla) Chutney" is done and ready to be served. Serve the chutney immediately with any dish of your choice. Goes well with roti/ chapatti or dosa, idly, appo, panpolo etc. I served with roti for lunch along with aamras and it was wonderful.
** Do try out this delicious chutney and serve your family, pumpkin is very good for health having plenty of nutrients which we disregard and are hesitant to eat it. This is a wonderful way of preparing and seeing to it that children eat good home cooked food.
** I am sharing a common link to all “Chutney” recipes shared in my Blog, you can use the option and browse through them and try out that which appeals to you and your family ….
No comments:
Post a Comment
Thanks.