Mathan Chammanthi (Yellow Pumpkin Chutney)

Ingredients

• Yellow pumpkin - 1/4 cup
• Tamarind - 1 whole
• Asafoetida - 1/4 tsp
• Jaggery - 1 whole
• Urad dal - 1 tsp
• Dry red chili - 2 whole
• Coconut - 1/4 cup
• Curry leaves
• Salt
• Water

Instructions

1. 1Peel the yellow pumpkin and cut it into medium pieces so they cook evenly.
2. 2Place the pumpkin pieces in a saucepan with the tamarind, asafoetida, jaggery, a little water and salt; cook until the pumpkin pieces are soft, then drain and reserve the cooking liquid.
3. 3While the pumpkin cooks, heat a small pan and dry-roast the urad dal and the dry red chilies until they smell fragrant and turn lightly golden, taking care not to burn them.
4. 4Grate the coconut and pick the curry leaves from their stems so they are ready to use.
5. 5Combine the cooked pumpkin, grated coconut, curry leaves, roasted urad dal and roasted chilies in a grinder and grind to a smooth paste, adding a little of the reserved cooking liquid if needed to loosen the mixture.
6. 6Taste and adjust the salt, then serve the chammanthi with kanji or steamed rice.
7. 7Optional: garnish with a few fried curry leaves or a drizzle of coconut oil for extra aroma.