Manjal Poosai Pachadi

Chutney made from yellow pumpkin. It is often served as side dish with idli, dosa or rice.


  • 1 cup yellow pumpkin/ mangal poosai, peeled, deseeded and grated
  • 1 tablespoon Bengal Gram Dal / Kadalai paruppu
  • Tamarind, lemon sized ball
  • 1/4 cup fresh coconut, grated
  • 2 Red Chilli
  • Salt
  • 1 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds, for temper
  • 1/4 teaspoon Urad Dal, for temper
  • 1/2 teaspoon Oil, for temper
  • 1 sprig Curry Leaves, for temper


  1. Heat oil. Roast Bengal gram and red chillies.
  2. Add grated pumpkin and tamarind and fry till pumpkin is translucent.
  3. Add 1/4 cup water. Mix well. Cook covered till mixture is dry.
  4. Allow to cool. Remove tamarind pieces. Grind along with grated coconut and other ingredients into fine paste.
  5. Temper the chutney with hot oil, fried mustard seeds, urad dal and curry leaves.
  6. Serve mangal poosai pachadi with steaming hot idli /dosa / rice

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