Parangikkai Thogayal is quick , easy to prepare and a nice change from the regular Coconut / Paruppu Thogayal. We can make thogayal with different variety of vegetables and Pumpkin is one of them. Yellow pumpkin (Parangikkai) is a very nutritional rich vegetable and this is one way to consuming this healthy veggie. The Pumpkin thogayal can be made by including the pumpkin skin and inner flesh, but here i have used only the pumpkin pieces. Serve this with hot rice and teaspoon of Ghee. Sutta Applam (Toasted Pappad) can be served as an accompaniment or any dry curries.
If you like this Parangikkai Thogayal, then you can also try other Thogayal Recipes
- Pudhina Thogayal - Mint Thogayal Recipe, one of the easiest thogayal variety with a rich flavor of mint. A wonderful mix for hot steaming rice.
- Kollu Thogayal - Kollu Thogayal and Kollu Rasam, is a very healthy and yummy Lunch combo. This is a 2-in-1 recipe where we pressure cook the kollu and use the cooked kollu water to make rasam.
- Onion Thogayal - Onion Thogayal | Vengaya Thogayal, a very easy to make thogayal variety which goes well with rice or Idli/dosa. Vengaya Thogayal has a mild sweetness of onion along with other spices.
Recipe card to make Parangikkai Thogayal
Parangikkai Thogayal | Pumpkin Thogayal
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 49kcal
Parangikkai Thogayal is a chutney made using spices and Parangikkai. We mix the thogayal with hot rice smeared with ghee (or sesame oil). We can also use this as an accompaniment to Idli / Dosa.
Print Recipe
Ingredients
- 200 grams Yellow Pumpkin (Parangikkai)
- 1 tablespoon Whole Urad Dal
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 4 nos Red Chili
- 1 gooseberry size Tamarind
- 1 pinch Asafoetida (Asafetida / Hing)
- 2 tablespoon Grated Coconut
- ¾ teaspoon Salt adjust to your taste
- 2 tablespoon Oil
Instructions
Preparation
- Remove the skin of the pumkin and cube it into small to medium sizes.
Start making the Thogayal
- Heat one teaspoon of oil in a pan. Once the oil is hot, add urad dal, bengal gram dal, red chili, tamarind and hing
- Fry the dals till they are golden brown. Take these to a mixer jar and allow it to cool
- In the same pan, add another teaspoon of oil and add cubed pumpkins. Cook the cubed pumpkins in medium flame till they are soft and tender.
- Cool the cooked pumpkin and add it to mixer jar. Add grated coconut to mixer
Grinding
- Add necessary salt and grind everything to a coarse paste
Serving
- Mix the delicious Pumpkin Thogayal with hot steaming rice and enjoy!!!
Nutritional Info
Nutrition Facts
Parangikkai Thogayal | Pumpkin Thogayal
Amount Per Serving (1 tbsp)
Calories 49
Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Sodium 3mg0%
Potassium 47.2mg1%
Carbohydrates 2.7g1%
Fiber 1.3g5%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Pumpkin Thogayal:
- Heat oil in a pan. Add urad dal, bengal gram dal, red chilli, tamarind, and hing
- Fry the dals till they are golden brown. Take these to a mixer jar and allow it to cool
- In the same pan, add oil and add cubed pumpkins. Cook the cubed pumpkins till they are soft and tender.
- Cool the cooked pumpkin and add it to mixer jar.
- Add grated coconut to mixer
- Add necessary salt and grind everything to a coarse paste
- Mix the delicious Pumpkin Thogayal with hot steaming rice and enjoy!!!
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| Yellow Pumpkin Thogayal | Parangikkai Thogayal |
