Sweet-sour Pumpkin Chutney (Seekumblekai Gojju)

Recipe By:
Fran_1970
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

An awesome recipe that I also found tastes good with rotis and chapathis.
 

Ingredients

  • 1/2 kg pumpkin
  • 1 large lemon-size ball of tamarind
  • 1 1/2 -2 tablespoon powdered jaggery
  • 1/2 teaspoon turmeric powder
  • 1/2 tablespoon rice flour
  • 1 tablespoon sesame seeds
  • Salt to taste
  • 1 teaspoon rasam powder or 1/2 teaspoon chilli powder
  • Seasoning
  • 4 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida
  • 1 1/2 teaspoon urad dal
  • 1 teaspoon chana dal
  • 4-5 green chillies, slit
  • 2 sprigs curry leaves
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Directions

  1. 1. Dry roast sesame seeds, powder, set aside. Boil tamarind in water, take out thick pulp, set aside.
  2. 2. Peel and cut pumpkin into 1 – 1 1/4 long pieces.
  3. 3. Heat oil in a kadai, add seasonings in the order given, adding one by one as each gets done. Fry chilli and curry leaves for a minute, add pumpkin and turmeric powder. Stir fry for 3-5 min. Till the vegetable gets soft.
  4. 4. Now add some water, tamarind extract, jaggery, rasam or chilli powder, cover and cook till 'gojju' gets quite thick.
  5. 5. Mix rice flour with some water, add to 'gojju' along with sesame seed powder. Simmer 2-3 min., remove from fire.
  6. 6. Serve with curd rice. It also goes well with dosas.